Almost every food truck permit in the U.S. comes with a second requirement that new operators don’t expect: a base of operation, usually called a commissary. It is where the truck restocks, washes equipment, fills fresh water and empties waste. The rules sit in state and local codes, and they differ in the details that trip people up at the permit inspection: how often you must go back, which form proves you have access, and what paperwork rides along in the truck.
This guide compares the food truck commissary requirements in three of the busiest food-truck markets, Texas, Florida and New York City, using the regulations and health department pages themselves. Each source was last checked on October 29, 2026. Rules change, so confirm with the office named in each section before you sign a commissary agreement or apply.
What a commissary is, and why it’s required
A food truck has a small sink, small tanks and limited storage. Health codes deal with that by tying each mobile unit to a fixed, inspected facility that has what the truck lacks: potable water, waste disposal, warewashing and safe food storage. Depending on the jurisdiction, that facility is called a commissary, a central preparation facility, a depot or a base of operation.
Most state and local food rules are built on the FDA Food Code. The FDA describes it as a model “offered for adoption by local, state, and federal governmental jurisdictions”. Each state, and often each county or city, adopts its own version and adds its own mobile food rules on top. That is why a truck that is fully permitted in one city can still need a new commissary arrangement in the next county over.
Three questions decide most of what you need to do:
- How often must the truck report to its commissary?
- What proves you are allowed to use a commissary you don’t own?
- Are some trucks, such as those selling only packaged food, exempt?
Texas: central preparation facility rules
Texas sets its baseline in the Texas Food Establishment Rules, 25 Texas Administrative Code §228.221 (Mobile Food Units), last amended effective August 8, 2021. Texas calls the commissary a central preparation facility.
Daily reporting
Under §228.221(b)(1), a mobile food unit “shall operate from a central preparation facility or other fixed food establishment” and “shall report to such location daily for supplies, cleaning, and servicing operations.” Under (b)(2), that facility must be built and run to the Food Code’s physical facilities chapter.
Proof at the permit inspection
At the initial permitting inspection, the rule in §228.221(a)(4) lists documents the unit must have available, including:
- a Certified Food Protection Manager certificate;
- a signed letter of authorization when the operator does not own the central preparation facility;
- a copy of the most recent health inspection of the central preparation facility, which must be kept on the unit at all times;
- a signed authorization for the servicing area, if the regulator asks for one and you don’t own it;
- a menu of all food items to be sold.
The servicing area
Section 228.221(c) covers the outdoor servicing area where trucks take on water and discharge waste. It must have at least overhead protection for supplying, cleaning and servicing, keep waste discharge separate from potable water and food loading, and sit on a smooth, nonabsorbent surface such as concrete or machine-laid asphalt. A servicing area isn’t required if the unit loads only packaged food or has no waste retention tanks.
Texas DSHS also publishes a variance request form for the central preparation facility requirement, for operators who want approval for a different arrangement. Many Texas cities and counties run their own health departments and add local rules, so check your city’s mobile vending page as well.
Florida: approved commissary and Form HR-7022
Florida licenses mobile food dispensing vehicles at the state level through the Department of Business and Professional Regulation (DBPR), Division of Hotels and Restaurants. The commissary rule is Florida Administrative Code Rule 61C-4.0161, last amended effective May 16, 2024.
Daily reporting
Under paragraph (2)(c), mobile food dispensing vehicles “shall operate from an approved commissary that meets all applicable requirements of this rule” and “must report to their commissary at least daily when in operation.” The vehicle reports there to store or replenish supplies, clean utensils and equipment, and dispose of liquid and solid waste. The commissary itself must have potable water and adequate waste disposal facilities.
The notification form
Under paragraph (2)(e), owners notify the division of each commissary they plan to use on Form DBPR HR-7022, Commissary Services Notification. Keep a copy with the vehicle’s records so you can show it at an inspection.
The self-sufficient exemption
Paragraph (2)(h) exempts self-sufficient vehicles from the commissary and notification requirements. The rule text does not itself list what makes a vehicle self-sufficient, so ask the Division of Hotels and Restaurants how your specific vehicle will be classified before you skip a commissary.
New York City: commissary agreement at the pre-permit inspection
In New York City, the Department of Health and Mental Hygiene (DOHMH) permits mobile food vending units. Its mobile food vendor page sets out the commissary rules:
- Units must be “cleaned, serviced, and stored at a NYC Health Department approved facility”: a commissary, a depot or an approved alternative.
- Units are kept at the facility when not in use and “returned to the facility at least once each day for cleaning and maintenance.”
- A commissary or depot must itself hold a Non-Retail Food Establishment Permit.
- Permit holders must bring a Commissary Agreement to the pre-permit inspection, on the department’s Mobile Food Vending Unit Commissary Agreement form.
- If the agreement changes, the permit holder must tell the Health Department within 10 days.
- Vendors selling only uncut fruit and vegetables or certain non-potentially-hazardous foods can apply to use an alternative facility instead.
NYC permits come as two-year year-round (full-term) permits and seasonal permits that allow vending from April 1 to October 31. A commissary change mid-permit is easy to forget, and the 10-day notice is one of the deadlines worth putting on a calendar.
Food truck commissary requirements side by side
| Texas (state rule) | Florida (state rule) | New York City | |
|---|---|---|---|
| What it’s called | Central preparation facility | Approved commissary | Commissary, depot or alternative facility |
| How often to report | Daily | At least daily when operating | At least once each day |
| Proof of access | Signed letter of authorization if you don’t own it | Form DBPR HR-7022 notification | Commissary Agreement at the pre-permit inspection |
| Kept on the unit | Copy of the facility’s latest health inspection | Check with DBPR | Check with DOHMH |
| Exemptions | No servicing area needed for packaged-food-only units or units without waste tanks | Self-sufficient vehicles | Alternative facility for uncut produce and some low-risk foods |
| Source | 25 TAC §228.221 | FAC 61C-4.0161 | NYC DOHMH |
All three expect a daily return. Where they differ is the paperwork that proves your arrangement, and that paperwork is what an inspector asks to see.
What to check in a commissary agreement
Some jurisdictions, like New York City, supply their own form; others only ask for a signed letter. Either way, the agreement is a contract with a business, so read it as one. The list below is a generic starting point, not legal advice and not a substitute for the jurisdiction’s own form:
- Names and addresses of both parties, and the commissary’s own permit or license number.
- Services included: potable water, grey-water and grease disposal, warewashing, dry, cold and frozen storage, and overnight parking if the rules require the truck to be stored there.
- Access hours. A daily-return rule is hard to meet if the kitchen closes before your last service ends.
- Term and notice. How either side can end the agreement, and how much notice you get. Losing a commissary can suspend your permit.
- Fees and what they cover, including any per-visit or storage charges.
- Inspection records. Whether the commissary will give you a copy of its latest health inspection, which Texas requires you to carry.
- Signatures and dates that match what the health department expects.
Fire inspections are a separate track
The commissary is a health requirement. Fire safety is usually inspected separately by the local fire marshal, often against NFPA standards for mobile and temporary cooking operations. The National Fire Protection Association publishes a food truck safety page and checklist that covers topics such as LP-gas (propane) containers, where cooking exhaust is directed, and clearances from buildings. NFPA notes that its checklist isn’t a complete list of requirements, so ask your fire department which edition and which local rules it inspects against.
Documents to keep on the truck
Based on the rules above, a practical binder for a truck working in these jurisdictions includes:
- the current mobile unit permit or license;
- the commissary agreement, authorization letter or HR-7022 notification, whichever applies;
- in Texas, a copy of the central preparation facility’s most recent health inspection;
- the food protection manager or food handler certificates your jurisdiction requires;
- the fire inspection certificate and extinguisher service tags;
- your menu, if the permit was issued against one.
Each of these expires or renews on its own cycle. Truckiqo lists the requirements for the cities and counties your truck works in, stores each document with its expiry date, and reminds you before anything lapses, with an offline copy on your phone for the inspection. One truck in one jurisdiction is free.
Truckiqo summarizes published rules and is not affiliated with any government agency. The city, county or state is the authority: confirm every requirement with the issuing office before you apply.
FAQ
Do all food trucks need a commissary?
Most U.S. jurisdictions require a base of operation for trucks that handle open or perishable food, but there are exceptions. Florida exempts self-sufficient vehicles, Texas doesn’t require a servicing area for units that only load packaged food or have no waste tanks, and New York City lets some low-risk vendors use an alternative facility. Ask your health department how your menu and truck are classified.
Can I use my home kitchen as a commissary?
Only if your health department approves it, so don’t plan around it. The commissary must meet the jurisdiction’s rules for a fixed food establishment (in Texas, the Food Code’s physical facilities chapter). Ask your local health department before you apply.
How often do I have to go back to the commissary?
In all three jurisdictions covered here, daily: Texas says the unit “shall report to such location daily”, Florida says “at least daily when in operation”, and NYC says “at least once each day.”
What happens if my commissary agreement ends?
Your permit depends on it, so arrange a new commissary before the old one ends and tell the regulator. New York City requires notice within 10 days of a change. In Florida, you notify the division of each commissary on Form HR-7022.
Are food truck commissary requirements the same in every Texas city?
No. 25 TAC §228.221 is the state baseline, but many Texas cities and counties have their own health departments and mobile vending ordinances. Check the local rules for every city you serve.
