A failed DSHS pre-licensing inspection grounds your truck until you pass. But it may not cost what you've been told — we asked DSHS directly. This guide covers all 28 checkpoints, what causes failure, and exactly how to prepare.
The $400 and $500 figures are real — they just attach to different situations than most operators assume.
| Situation | Fee? | Detail |
|---|---|---|
| Initial pre-licensing inspection | Yes | Paid at application. $400 Type II, $500 Type III. Type I has none. |
| Re-inspection after corrections | No | DSHS reschedules and works with you — no additional charge. |
| Complaint-triggered inspection | Yes | After you're licensed. Billed regardless of what they find. |
| Annual inspection | Yes | Your regular yearly inspection carries the fee. |
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. Texas recognizes nine major allergens — use a poster covering all of them, not a partial list. Not posted = cited deficiency.
Loaded vehicle weight records required. Must be current and on the vehicle. Note: if your trailer and tow vehicle together exceed 26,000 lbs, Texas requires a CDL — a state requirement separate from DSHS.
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. Full CPF requirements here.
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, including the vomit and diarrhea cleanup procedure.
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 appointment. Failing doesn't cost you a fee — it costs you weeks in the scheduling queue. We make sure your one shot at the front of the line counts.
START MY REVIEW — WE BEGIN IMMEDIATELY — $99If your inspection already failed, here is the recovery process:
Everything we've reported on DSHS inspections, including original phone reporting.
DSHS inspects all 28 items on the pre-licensing checklist including equipment operation, temperature control, water systems, three-compartment sink, handwashing station, CPF documentation, food manager certification, food storage, pest control, and vehicle mobility.
No. DSHS confirmed directly by phone that there is no additional fee for a routine re-inspection after normal corrections — they reschedule and work with you through it. The $400 (Type II) and $500 (Type III) inspection fees apply to complaint-triggered inspections after you're already licensed, and to your regular annual inspection. The real cost of failing is time in the scheduling queue.
The most common failure reasons are a cold truck with equipment not at operating temperature, missing CPF documentation, wrong water tank sizing, permanent utility connections at inspection, missing or expired food manager certification, an undersized three-compartment sink, and missing ventilation screening.
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.
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.
Last verified: August 2026. Inspection checkpoints reflect 25 TAC 226 and the DSHS Mobile Food Vendor Guide. Re-inspection fee guidance reflects a direct phone conversation with a DSHS compliance representative on July 23, 2026 — verbal guidance, not published policy. Published fee amounts reflect the DSHS fee schedule. View all transition updates →