House Bill 2844 is now law. As of July 1, 2026, every mobile food vendor operating anywhere in Texas must hold a license issued by the Texas Department of State Health Services. It doesn't matter if you're in Houston, Brownsville, or a small town in West Texas. It doesn't matter if you've had a city permit for ten years. The old system is gone.
This guide covers everything — what HB 2844 actually requires, how the three MFV types work, what the real costs are, what the inspection looks like, and what you need to do right now to stay legal and keep your truck on the road.
1. What HB 2844 Actually Changed
Before July 1, 2026, Texas food truck permitting was a patchwork system. You needed a permit from every city or county where you operated. Dallas had its own process. Houston had its own fees. San Antonio did it differently. If you wanted to operate across multiple cities, you were dealing with multiple health departments, multiple inspections, and multiple sets of rules.
HB 2844 — officially House Bill 2844 from the 89th Texas Legislature, signed by Governor Abbott on June 20, 2025 — replaced all of that with a single statewide licensing system administered by DSHS. One license, valid everywhere in Texas.
That sounds like a win, and in some ways it is. But here's what most operators missed: the new statewide license comes with new fees, new inspection requirements, and new equipment standards that many trucks don't currently meet.
The law also gave DSHS authority to conduct randomized inspections statewide — not just at a fixed location. An inspector can come to your operating location anywhere, any time.
2. Who HB 2844 Applies To
The law covers any "mobile food vendor" — defined as any person who dispenses food or beverages from a "food vending vehicle" for immediate service or consumption. A food vending vehicle is any vehicle that operates as a food service establishment and is designed to be readily movable.
In plain terms, this covers:
- Food trucks (motorized)
- Food trailers (towed)
- Pushcarts
- Catering vehicles
- Roadside vendors with mobile setups
- Pop-up mobile operations
A separate DSHS license is required for each food vending vehicle you operate. If you have two trucks, you need two licenses.
3. Category 1 vs. Category 2 — Which One Are You?
One of the most important distinctions under HB 2844 is your applicant category. This determines whether you can keep operating while your DSHS application is being processed.
Category 1
You currently hold a valid local health department license in Texas — a city or county permit in good standing. As a Category 1 applicant, you may continue operating while DSHS processes your application. However, you must carry both your local license and your DSHS application receipt on your vehicle at all times.
Category 2
You have no current license anywhere in Texas. You cannot legally operate until your DSHS pre-licensing inspection is successfully completed and your license is issued. Period. There is no grace period for Category 2 operators.
4. The Three MFV Types — What They Are and Why They Matter
Under 25 Texas Administrative Code 226, all mobile food vendors are classified into one of three types based on the risk level of their food preparation activities. Your type is not a choice — it's determined by what you actually do on your vehicle.
Type I — Prepackaged Vendor
Sells prepackaged food items only. No open food preparation on the vehicle. TCS foods must not be reduced oxygen packaged. Examples: packaged meal vendors, bottled beverages, prepackaged ice cream and snacks.
Type II — Limited Preparation
Sells ROP (vacuum-sealed) TCS foods or prepares food for immediate consumption including cold holding, thawing, and reheating of commercially processed products. Examples: snow cone trailers, hot dog carts, deli trailers, vacuum-packaged meat vendors.
Type III — Full Food Preparation
Prepares, cooks, holds, and serves food made to order. Includes any operation involving raw protein handling, hot holding, cold holding, cooking, cooling, reheating. Examples: taco trucks, burger rigs, BBQ trailers, any made-to-order operation.
5. What It Actually Costs
This is where most operators get caught off guard. The fees under HB 2844 are significantly higher than what most local city permits cost. Here's the full breakdown:
| Fee Type | Type I | Type II | Type III |
|---|---|---|---|
| Application fee | $309 | $618 | $876 |
| Pre-licensing inspection | Not required | $400 | $500 |
| Re-inspection (if failed) | N/A | $400/visit | $500/visit |
| Annual routine inspection | Not required | $400 | $500 |
| Total Year 1 | $309 | $1,018 | $1,376 |
These fees are paid directly to DSHS through Online Licensing Services and are non-refundable. If your vehicle fails the pre-licensing inspection, you pay the re-inspection fee every time you reschedule.
That last point is critical. A Type III operator who fails inspection once has now spent $1,876 before getting a license. Two failures: $2,376. Getting inspection-ready before your appointment isn't optional — it's math.
Not Sure What Type You Are or What You'll Owe?
Our Pre-Inspection Review confirms your MFV type, your exact DSHS fees, and your full documentation requirements — in 48 hours for $99.
START YOUR REVIEW — WE BEGIN IMMEDIATELY6. The Pre-Licensing Inspection — What to Expect
Type I, II, and III operators all undergo a DSHS pre-licensing inspection before their license is issued. Your vehicle travels to a designated inspection location and must be fully operational — no external utility connections permitted at inspection time.
Inspectors work through a 28-point checklist covering documentation, equipment, food safety systems, and vehicle mobility. Here are the categories:
Documentation
- Driver's license or CDL
- Proof of insurance and TXDOT loaded vehicle weight records
- Certified food manager certification (required for Type III, conditionally for Type II)
- Complete menu of all items sold
- Food allergen poster
- Operating schedule and itinerary
- CPF authorization letter and most recent CPF inspection report
- Servicing area authorization documents
- Employee health policy
Equipment (Type II and III)
- Potable water tank — permanently installed, labeled, sloped to drain, ¾-inch or smaller inlet
- Wastewater tank — minimum 15% larger than potable, labeled
- Handwashing sink with soap and paper towels
- Three-compartment warewashing sink — large enough to fully submerge largest utensil
- Adequate hot and cold TCS food holding equipment
- 16-mesh screening at all ventilation openings
- Smooth, cleanable, light-colored interior surfaces
Vehicle Status
- Vehicle must be readily movable — no permanent connections, no skirting, not on blocks
- Vehicle must be able to travel independently to the inspection location
7. The CPF Requirement — The Part Everyone Misses
A Central Preparation Facility — also called a commissary — is a licensed, fixed food establishment from which your vehicle is supplied, serviced, and cleaned. Most Type II and Type III operators must operate from an approved CPF.
If you use a CPF you don't own, you need a signed authorization letter from the owner and a copy of their most recent health inspection — on your vehicle at all times. No letter, no inspection report: failed inspection.
You may qualify for a CPF exemption if your vehicle is fully self-contained — sufficient on-board cooling, heating, food storage, warewashing capacity, an approved water source, and proper waste disposal. This exemption is evaluated during your inspection using a separate checklist. Most full-kitchen operations do not qualify.
8. What to Do Right Now
If you haven't started the DSHS application process, here's your priority list:
- Confirm your MFV type. Type I, II, or III — everything else flows from this. If you're not sure, take our free compliance quiz at texasfoodtruckpermits.com/quiz.html.
- Determine your applicant category. Do you have a current local Texas health permit? Category 1. No current license? Category 2 — you cannot legally operate until your inspection is done.
- Audit your documentation. Run through the 28-point inspection checklist before your appointment. Download our free checklist at texasfoodtruckpermits.com/checklist.html.
- Confirm your CPF situation. Do you have one? Do you need one? Do you qualify for exemption? This is the most common inspection failure point.
- Apply through DSHS Online Licensing Services. Pay your application fee and pre-licensing inspection fee. Keep your receipt on the vehicle.
- Pass your inspection. Show up with everything. Pass the first time.
Don't Walk Into Your Inspection Without a Review.
A failed inspection costs $400–$500 and grounds your truck. Our Pre-Inspection Review identifies every gap before your appointment — $99, results in 48 hours, we start immediately after payment.
START YOUR PRE-INSPECTION REVIEW — $999. Common Questions
Does my existing city permit transfer to the DSHS license?
No. Your existing local permit does not transfer or convert to a DSHS license. You must apply separately through DSHS Online Licensing Services. Your local permit gives you Category 1 status — meaning you can keep operating while DSHS processes your application — but it does not become a DSHS license.
Can I operate in multiple Texas cities with one license?
Yes. That's actually one of the benefits of HB 2844. One DSHS license is valid statewide. You no longer need separate permits for each city you operate in — though local zoning, fire, and parking regulations still apply.
What if I operate multiple trucks?
Each food vending vehicle requires its own separate DSHS license. Each vehicle goes through its own application and pre-licensing inspection.
How long does the license last?
Your DSHS MFV license expires one year from the date of your successfully completed pre-licensing inspection. Annual renewal and routine inspection fees apply thereafter.
What happens if DSHS inspects me and I'm not licensed?
Operating without a DSHS license is a violation of Texas Health and Safety Code Chapter 437B. Consequences can include forced shutdown, complaint inspection fees, and further enforcement action. Category 2 operators who are still operating without a license are the most exposed.