How to Apply for a Food Truck Permit in California

Before You Apply

California's food truck permitting process is among the most rigorous in the nation. Before submitting any applications, you should have the following in place:

• A food truck or mobile food facility that meets CalCode equipment standards for your intended MFF type (Type 1 or Type 2)
• A signed commissary agreement with a licensed commissary kitchen (required for all Type 2 MFFs)
• A detailed menu and food preparation plan
• Your business entity formed and registered (LLC, corporation, or sole proprietorship)
• A clear understanding of which county will be your primary operating base

Step 1: Form Your Business Entity

Establish your business before applying for any permits:

• Choose a business structure — Most California food truck operators form an LLC through the California Secretary of State. Filing can be done online through bizfileOnline. The filing fee is $20 for an LLC Statement of Information.
• Get an EIN — Apply for a federal Employer Identification Number at irs.gov. This is free and processed immediately online.
• Register with the Franchise Tax Board — California LLCs are subject to an annual minimum franchise tax of $800 (note: new LLCs may be exempt for the first year under certain provisions). Register with the California Franchise Tax Board (FTB).
• Open a business bank account — Keep business and personal finances separate from day one.

Step 2: Secure a Commissary Kitchen

For Type 2 MFFs, California law requires a commissary agreement before you can apply for your health permit. The commissary must be a licensed food facility in good standing. Your commissary provides:

• Food storage (dry and refrigerated)
• Food preparation space (if prep occurs off-truck)
• Warewashing facilities (three-compartment sink or commercial dishwasher)
• Potable water supply for filling your truck's fresh water tank
• Wastewater and grease disposal

California's major markets have numerous shared commercial kitchens. In Los Angeles, operators can find commissaries ranging from $500 to $2,000 per month. The Bay Area and San Diego have similar options. Secure your commissary agreement in writing before contacting the county health department.

Step 3: Submit Your Plan Review to the County

Contact the environmental health department in the county where your commissary is located. Submit a plan review application that includes:

• Completed MFF permit application form
• Detailed floor plan and equipment layout of your food truck (drawn to scale)
• Plumbing diagram showing fresh water tank, wastewater tank, water heater, and all sinks
• Electrical diagram
• Ventilation and hood system specifications
• Proposed menu and food flow description (where each menu item is sourced, stored, prepped, cooked, held, and served)
• Signed commissary agreement with the commissary's health permit number
• Plan review fee (typically $300–$1,000 depending on the county)

Plan review timelines vary significantly by county. Los Angeles County may take four to eight weeks during busy periods. Smaller counties may process reviews in two to four weeks. You cannot operate or schedule an inspection until plans are approved.

Step 4: Build Out or Modify Your Truck

Once your plans are approved, ensure your truck matches the approved plans exactly. Any deviations from the approved plans must be submitted for re-review before your inspection. Common buildout requirements for Type 2 MFFs include:

• Handwashing sink with hot and cold running water, soap, and paper towels
• Three-compartment warewashing sink (or approved alternative)
• Adequate refrigeration for your menu's cold-holding needs
• Hot-holding equipment for cooked foods
• Smooth, easily cleanable, nonabsorbent surfaces on all interior walls, floors, and ceilings
• Ventilation hood with grease filters over cooking equipment
• Adequate lighting (at least 50 foot-candles at food preparation surfaces)
• Fresh water tank of adequate capacity (minimum varies by county, typically 30–100 gallons)
• Wastewater tank at least 15% larger than the fresh water tank

Step 5: Schedule and Pass the Health Inspection

Contact your county health department to schedule the pre-operational inspection. On inspection day:

• Have the truck fully equipped and operational — all sinks running, refrigeration at temperature, cooking equipment functional
• Have your approved plans available for the inspector to compare against the actual truck
• Ensure your food safety manager certificate is on-site
• Have your commissary agreement available
• Stock the truck as you would for a service day so the inspector can evaluate food flow

If the inspector identifies violations, you will receive a correction notice. Minor violations may be corrected on the spot. Major violations will require a re-inspection (with an additional fee in most counties). Most well-prepared operators pass within one to two attempts.

Step 6: Obtain Your Seller's Permit

Register with the California Department of Tax and Fee Administration (CDTFA) for a seller's permit. This can be done online at the CDTFA website. There is no fee for the permit itself, but you may be required to post a security deposit based on your estimated monthly sales tax liability. The CDTFA will assign you a filing frequency (monthly, quarterly, or annually) based on your estimated sales volume.

Step 7: Get Local Business Licenses

Apply for a business license in each city where you plan to operate. Many California cities have online applications. Some cities — including Los Angeles, San Francisco, and San Diego — also require a specific mobile food vendor or peddler permit in addition to the business license. Requirements and fees vary by city, so contact each city's finance or licensing department.

Step 8: Complete Fire Safety Inspection

Contact your local fire department to schedule a fire safety inspection. The inspector will verify your fire suppression system, fire extinguishers, propane installation, electrical systems, and overall fire safety compliance. You will receive a fire clearance certificate upon passing. This certificate may need to be renewed annually.

Step 9: Register as an Employer (If Applicable)

If you plan to hire employees, register with the California Employment Development Department (EDD) within 20 days of paying wages exceeding $100 in a calendar quarter. California requires all employers to carry workers' compensation insurance — there is no minimum employee threshold. Obtain a workers' comp policy before your first employee's start date.

Typical Timeline and Costs

The California food truck permitting process typically takes six to twelve weeks from initial plan submission to first day of operation. In busy counties like Los Angeles, it can take longer. Key cost estimates:

• Plan review fee: $300–$1,000
• Annual health permit fee: $400–$1,200
• Seller's permit: Free (security deposit may apply)
• City business licenses: $50–$500 per city
• Fire inspection: $100–$300
• Food handler cards: $10–$15 per employee
• Food safety manager certification: $100–$200

Total first-year permitting costs typically range from $1,500 to $4,000 before accounting for multi-city licenses.