A failed DSHS pre-licensing inspection costs $400–$500 to reschedule and grounds your truck until you pass. This guide covers every checkpoint, what causes failure, and exactly how to prepare.
Before July 1, 2026, food truck inspections in Texas were conducted by local county health departments under varying standards. What passed in one county might fail in another. HB 2844 standardized all inspections under a statewide DSHS protocol using 25 Texas Administrative Code 226. Every Texas food truck inspection now follows the same 28-point checklist — the one outlined in this guide.
Your vehicle must be fully operational and readily movable at time of inspection. No external utility connections are permitted. Every item below will be assessed.
All equipment must be on and at operating temperature before the inspector arrives. Cold truck = cannot assess equipment = immediate failure. This is the most common single reason operators fail.
You drive your unit to a DSHS-designated inspection location. When you get there, your truck must operate completely on its own — no shore power, no external water, no external connections of any kind. Refrigeration, sinks, cooking equipment — all running off your onboard systems. No skirting, not on blocks, no structural impediments. You drive it in, it gets inspected, you drive it out. If it can't run independently when you arrive, it fails.
Permanently installed, labeled "potable water" on the exterior, sloped to drain, ¾-inch or smaller inlet. Tank must be self-contained — no connection to external supply at inspection time.
Must be at least 15% larger than your potable water tank. Labeled "wastewater" on the exterior. Drains independently. Equal-size tanks fail this — a 50-gallon fresh tank requires at least a 57.5-gallon waste tank.
Separate from the three-compartment sink. Must have soap and single-use paper towels stocked and accessible at time of inspection. Empty dispenser or missing towels = cited deficiency.
All three compartments functional with drain boards. Must be large enough to fully submerge your largest utensil, pan, or piece of equipment. Inspectors verify by looking at your actual equipment. Compact sinks on full-kitchen trucks commonly fail this.
Must maintain TCS foods at 135°F or above. Equipment must be running and at temperature. Calibrated food thermometer required and must be accessible.
Must maintain TCS foods at 41°F or below. Refrigeration must be operational and verified. Inspectors check actual temperatures — not just that the unit is running.
Every ventilation opening — exhaust fans, vents, windows — must have 16-mesh screening (16 openings per linear inch). Open vents or loose screening fail this point.
Floors, walls, and ceilings must be smooth, non-absorbent, light-colored, and easily cleanable. Inspectors look under and behind equipment. Grease buildup, damaged surfaces, and dark coatings are all cited.
Required for Type III. Must be from an ANSI-accredited provider (ServSafe, Prometric, National Registry). Must be current — expired by even one day = automatic failure. Original or verified copy must be on the vehicle.
Written menu of all items sold must be on the vehicle and available for inspector review. Missing menu = cited deficiency.
Required and must be posted visibly inside the vehicle. Not posted = cited deficiency.
Loaded vehicle weight records required. Must be current and on the vehicle.
Must be present and available for inspection.
Current proof of insurance must be on the vehicle.
If operating from a CPF you don't own — a signed authorization letter from the CPF owner is required. Missing = failure.
The CPF's most recent health inspection report must be on your vehicle at all times. Missing = failure.
Documentation of your approved servicing area. If using a third-party location, written authorization from the owner is required.
Your operating schedule must be documented and available.
A written employee illness policy must be documented and available for review.
All food properly stored, labeled, and temperature-controlled. Raw proteins stored below ready-to-eat foods. No cross-contamination risks visible.
Single-use items for customers must be provided. No reusable serviceware unless proper warewashing is in place.
All food sources must be from approved, licensed suppliers. Documentation may be requested.
Accessible restroom for employees during all hours of operation must be confirmed and documented.
No evidence of pests. Inspectors look under equipment, in storage areas, and at all entry points.
All chemicals stored separately from food and food-contact surfaces. Proper labeling required.
General cleanliness of the entire vehicle. Inspectors have discretion to cite any unsanitary condition not otherwise captured above.
| When | Action |
|---|---|
| Night before | Confirm all certifications are in the truck and current |
| Night before | Confirm CPF authorization letter and inspection report are on vehicle |
| Night before | Restock handwashing soap and paper towels |
| Night before | Verify allergen poster is posted, menu is in the truck |
| 1 hour before | Turn on all cooking equipment — reach operating temperatures |
| 1 hour before | Turn on all refrigeration — verify temperatures with thermometer |
| 30 min before | Run water through all three compartments of warewashing sink — check drainage |
| 30 min before | Verify potable and wastewater tanks are ready and labeled |
| Before inspector | All documentation laid out and accessible — don't make them ask |
| Before inspector | Confirm vehicle is not connected to any permanent utility |
Our Pre-Inspection Review goes through every one of these 28 points before your inspection appointment. We identify every gap so you show up ready — not paying $400–$500 to reschedule.
START MY REVIEW — WE BEGIN IMMEDIATELY — $99If your inspection already failed, here is the recovery process:
A typical DSHS pre-licensing inspection takes 45–90 minutes. Fully prepared trucks move through faster. Issues that require discussion or additional documentation extend the timeline.
Your truck needs to be operationally ready — equipment on and at temperature — but you do not need food stocked. Inspectors are assessing equipment, documentation, and sanitation systems, not your menu inventory.
Yes, but you pay the full re-inspection fee — $400 for Type II, $500 for Type III — every time. You also go back on the calendar, which can mean weeks of additional downtime. Correct every deficiency before rescheduling.
You can note your disagreement on the inspection report at the time of inspection. However, the deficiency must still be corrected or contested through DSHS's formal process before reinspection. Operating without a license while contesting is not permitted.