Most Texas food truck operators fail their first DSHS pre-licensing inspection over equipment issues, not paperwork. The good news is that every requirement is published — there's no mystery to what the inspector checks. Here's the complete equipment list, straight from the DSHS Mobile Food Vendor Guide and the 28-point inspection checklist.
Water and Wastewater Systems
This is where the most operators fail, especially first-time builds. Your vehicle needs:
- A potable water tank, permanently installed, labeled "potable water," with a ¾-inch or smaller inlet connection
- A liquid waste retention tank at least 15% larger than your potable water tank, leak-proof, permanently installed, sloped to drain, and labeled "wastewater"
- Hot and cold water under pressure supplied to every sink that's permanently installed
- Different size or type connections for potable water versus liquid waste — they cannot be interchangeable, which prevents cross-contamination
Roadside food vendors are exempt from the water and wastewater tank requirements. Pushcarts are not — these requirements apply to pushcarts the same way they apply to full mobile food units.
Sinks: Handwashing and Warewashing
DSHS requires two separate sink setups, and undersizing either one is a common reason operators fail:
- At least one handwashing sink, supplied with soap and a drying device (paper towels or equivalent)
- A three-compartment sink for washing, rinsing, and sanitizing — large enough to fully submerge the largest piece of equipment or utensil you use
- Drain boards for both soiled and clean items at your warewashing station
Roadside vendors do not require sinks under DSHS rules.
Hot and Cold Holding Equipment
Your equipment must be able to maintain time/temperature control for safety (TCS) foods at the required temperatures: 41°F or below for cold holding, 135°F or above for hot holding. This applies to Type II and Type III operators handling TCS foods. The inspector will check that your holding equipment can actually achieve and maintain these temperatures — not just that you own a cooler or a steam table.
Construction and Materials
The vehicle itself has to meet specific construction standards:
- Walls and ceilings must be smooth, easily cleanable, and light in color
- Food-contact surfaces — tables, counters, prep areas — must be durable, corrosion-resistant, and non-absorbent
- Tight-fitting doors and windows to keep pests out
- Exterior surfaces built from weather-resistant materials
- Pushcarts don't need full enclosure but must have overhead protection
- Roadside vendors don't need to be enclosed at all
Pest Control and Ventilation Screening
Every ventilation opening on your vehicle — exhaust fans, vents, windows that open — requires screening of at least 16 mesh to the inch. This is a straightforward, often-overlooked requirement: operators with open vents or loose, low-quality screening fail this point regularly. It's an inexpensive fix if caught before your inspection, and a guaranteed failure point if it's not.
Single-Service Articles Only
Mobile food vendors are only permitted to provide single-service articles to customers — disposable plates, cups, utensils, and containers. There's no provision for reusable dishware service from a food vending vehicle under current DSHS rules.
Don't Find Out About a Gap at Your Inspection.
Our Pre-Inspection Review walks through your specific equipment setup against the full DSHS checklist before your appointment — so deficiencies get caught and fixed on your schedule, not the inspector's.
START MY REVIEW — $99 · WE BEGIN IMMEDIATELYMobility Requirements
Every food vending vehicle must remain readily moveable at all times — no permanent utility connections, no skirting, and the vehicle cannot be on blocks or raised off the ground. Wheels must be attached and in good repair. This applies whether you're a motorized truck or a towed trailer; the requirement is the same.
Documentation to Have On Hand at Inspection
Equipment isn't the whole picture — bring these to your pre-licensing inspection appointment:
- Driver's license or CDL
- Employee health policy
- Proof of insurance and TxDOT information
- Menu of all food items to be sold
- Food allergen poster
- Your operating itinerary
- Certified food manager and food handler certifications, where required by your type
- Central Preparation Facility or servicing area documentation, if applicable
The Real Cost of Getting This Wrong
A failed inspection means paying the full re-inspection fee again — $400 for Type II, $500 for Type III — and your truck stays grounded until you pass. Most equipment deficiencies are fixable, but fixing them after a failed inspection costs you both the re-inspection fee and the income you lose while your truck can't operate.