A Texas food truck that prepares food (Type II or III) needs two separate sink setups: a handwashing sink stocked with soap and paper towels, and a three-compartment sink (wash, rinse, sanitize) with drain boards, big enough to fully submerge your largest pan or utensil. Every permanently installed sink needs hot and cold water under pressure, and your wastewater tank must be at least 15% larger than your potable water tank.
An undersized three-compartment sink and a handwash sink missing soap or towels are both on the list of common inspection fails.
- 🧼 Handwash sink, separate, with soap and single-use towels.
- 🍳 Three-compartment sink your largest pan fits in completely.
- 🔥 Hot and cold water under pressure at every installed sink.
- 💧 Wastewater tank 15%+ bigger than fresh water.
- ⚡ Running at inspection. Hot water gets checked live.
Who Needs Sinks
- Type II (limited prep: coffee, snow cones, hot dogs, deli) and Type III (full prep: tacos, burgers, BBQ): handwashing sink, three-compartment sink, and water and wastewater tanks are all required.
- Type I (prepackaged only): sinks and tanks are not required.
- Roadside vendors don't need sinks and are exempt from the tank requirements. Pushcarts are not exempt from the tank requirements.
- At least one handwashing sink, separate from the three-compartment sink, stocked with soap and a drying device (paper towels or equivalent).
- A three-compartment sink for washing, rinsing and sanitizing, all three compartments working, large enough to fully submerge the largest piece of equipment or utensil you use.
- Drain boards for both soiled and clean items at the warewashing station.
- Hot and cold water under pressure supplied to every permanently installed sink.
The Three-Compartment Sink: Size It to Your Biggest Pan
This is the sink-sizing mistake we see most: an operator installs a compact three-compartment sink to save space, then fails inspection because their largest pan or pot doesn't fit inside it. The rule is about your equipment, so there is no single "right" size.
- Find the largest pan, pot, hotel pan, or utensil you will wash on the truck.
- Measure its length, width, and depth.
- Buy a sink whose compartments can hold it fully submerged, not just leaning in.
Measure before you buy the sink, not after. If you're ordering from a builder, give them those measurements in writing: see the questions to ask your builder.
The Handwashing Sink
- Separate from the three-compartment sink. Washing hands in a warewashing compartment doesn't count.
- Hot and cold water under pressure.
- Soap and single-use towels stocked on inspection day. A handwash sink missing soap or paper towels is a common fail, and it's the easiest one to avoid.
Water and Wastewater Tanks
- Potable water tank: permanently installed, labeled "POTABLE WATER," sloped to drain, with a ¾-inch or smaller inlet.
- Wastewater tank: at least 15% larger than the potable tank, leak-proof, permanently installed, sloped to drain, labeled "WASTEWATER."
- Different connections for potable water and liquid waste, so they can't be swapped and cross-contaminate.
Quick sizing guide (wastewater at least 15% larger):
| Potable (fresh) tank | Wastewater tank, at least |
|---|---|
| 20 gallons | 23 gallons |
| 30 gallons | 34.5 gallons |
| 40 gallons | 46 gallons |
| 50 gallons | 57.5 gallons |
On Inspection Day
- The water system has to be live. Hot water gets checked while it's running, not powered down.
- Self-sufficient. No hose to an outside supply and no permanent utility connections.
- Beverage equipment: a client's coffee trailer was flagged because the water line to the coffee machine lacked backflow protection. See what inspectors are flagging.
Frequently Asked Questions
What sinks does a food truck need in Texas?
Type II and Type III food trucks need a separate handwashing sink stocked with soap and paper towels, and a three-compartment sink for washing, rinsing and sanitizing, with drain boards, large enough to fully submerge the largest pan or utensil used. Every permanently installed sink needs hot and cold water under pressure.
How big does a food truck three-compartment sink need to be?
There is no single size. Each compartment must be large enough to fully submerge the largest piece of equipment or utensil you use, so measure your biggest pan before you buy the sink.
Does a food truck need a separate handwashing sink?
Yes. The handwashing sink must be separate from the three-compartment sink and stocked with soap and a drying device such as paper towels.
How big does the wastewater tank need to be?
At least 15% larger than the potable water tank. For example, a 50-gallon fresh water tank needs at least a 57.5-gallon wastewater tank.
Do Type I food trucks need sinks in Texas?
No. Type I units that sell only prepackaged food do not need sinks or water tanks. Roadside vendors also don't need sinks. Pushcarts are not exempt from the tank requirements.
Related Reports
- Equipment Requirements Under HB 2844
- Gaps, Seals and Screens: Why Inspections Fail
- Questions to Ask Your Food Truck Builder
- What Happens at Your DSHS Inspection
- Get Your Truck Licensed: Plans and Pricing
Published: October 22, 2026. Last verified: October 22, 2026. Requirements are drawn from the DSHS Mobile Food Vendor Guide, 25 TAC Chapter 226, and the Texas Food Establishment Rules as summarized in our verified reports. Field reports describe what inspectors told our clients and are labeled as such; they are not published DSHS policy. This is general compliance information, not legal advice.
Reported by: Texas Food Truck Permits Editorial Team