Texas has more taco trucks than almost any other state. If you're running one — or planning to — HB 2844 changed the licensing game completely as of July 1, 2026. This guide is specifically for taco truck operators: what type you are, what it costs, what DSHS will inspect, and how to pass without paying twice.
Almost every taco truck in Texas is a Type III Mobile Food Vendor. Type III covers any operation that involves cooking raw proteins, preparing food to order, holding food at temperature, or operating a full kitchen on the vehicle. Tacos involve raw meat, active cooking, hot holding, and made-to-order assembly — that's Type III.
Type III carries the highest DSHS fees: 76 application fee + 00 pre-licensing inspection fee = ,376 before you get your license. And if you fail the inspection, add 00 per re-inspection visit.
The pre-licensing inspection covers 28 items. For a taco truck specifically, these are the most critical:
Your potable water tank must be permanently installed, labeled "potable water," and have a ¾-inch or smaller inlet to prevent contamination. Your wastewater tank must be at least 15% larger — so if your fresh water tank holds 50 gallons, your wastewater tank must hold at least 57.5 gallons. Both tanks must drain independently and be labeled on the exterior.
Large enough to fully submerge your biggest pan, comal, or utensil. The inspector will look at the actual equipment you use and verify the sink can handle it. Compact sinks that work for smaller operations often fail on taco trucks where full-size hotel pans and large comals are standard.
Separate from the three-compartment sink. Must have soap and paper towels accessible. Must be conveniently located — not behind the cooking equipment where it's inaccessible during service.
All TCS foods — raw meat, cooked proteins, dairy, prepared salsas — must be held at proper temperatures. Your refrigeration must be verified capable. Your hot holding equipment (steam table, warming drawer) must maintain 135°F or above.
Every ventilation opening — exhaust fans, vents, windows — must have 16-mesh screening. On taco trucks with high-heat cooking, proper ventilation is common but the screening requirement catches a lot of operators.
Most taco trucks need a Central Preparation Facility. The CPF is where you get fresh water, dispose of waste, and where food prep (bulk prep, marinating, storage) happens when it can't all be done on the truck.
For many taqueros, this has traditionally been a licensed restaurant that allowed commissary use, a family member's licensed commercial kitchen, or a shared kitchen rental. Any of these work — but you must have a signed authorization letter and the CPF's most recent health inspection on your vehicle at all times.
Taco trucks that do all their prep on the truck and source water and waste disposal independently may qualify for the CPF exemption — but the exemption checklist is strict and most high-volume operations don't fully meet it.
Type III operators are required to have a certified food manager associated with the operation. This means someone on your team must hold a valid certification from an ANSI-accredited program — ServSafe, National Registry, or similar. The certification must be available for inspection.
If you don't have one, get it before your inspection. Online courses cost 5 to 0 and the exam can be taken at local testing centers.
If you have a current city or county health permit for your taco truck — a Houston medallion, a Dallas permit, a Cameron County license — you're a Category 1 applicant. You can keep operating while DSHS processes your application. Carry both your local permit and your DSHS application receipt on the truck at all times.
If your local permit is expired or you never had one, you're Category 2 and cannot legally operate until your DSHS license is issued.
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