Texas food truck
startup checklist.

The direct answer.

To legally start a food truck in Texas in 2026 under HB 2844, you need to complete 5 phases in sequence: business foundation, vehicle and equipment, certifications, DSHS licensing, and local compliance. Skipping ahead or doing steps out of order is the most common cause of delays. Work through this list in order. Every item has a dependency on the steps before it.

Phase 1 — Business foundation.

• Choose your business structure — LLC recommended ($300 Texas SOS filing fee). Protects personal assets. Sole proprietorship is simpler but offers no liability protection.
• File LLC or register DBA — File LLC with Texas Secretary of State at sos.texas.gov, or register a DBA (doing business as) with your county clerk if operating as a sole proprietor.
• Obtain your EIN from the IRS — Free, online at IRS.gov, issued immediately. Required for bank accounts, payroll, and permits.
• Open a business bank account — Separate from personal finances. Required by most insurance providers. Makes taxes far simpler.
• Get your Texas Sales and Use Tax Permit — Free at comptroller.texas.gov. Takes 2-3 business days. MUST be done before your DSHS application.
• Secure business insurance — General liability + commercial auto minimum. Budget $2,000–$5,000/year. Required by most event venues and parking locations.

Phase 2 — Vehicle and equipment.

• Purchase or build your food truck — Confirm it can meet DSHS physical standards before you buy. Used trucks: verify all equipment works independently without external connections.
• Register the vehicle — Texas DMV registration required. Must be current at time of inspection.
• Install three-compartment warewashing sink — Must be large enough to fully immerse your largest piece of equipment. Drain boards on both sides.
• Install dedicated handwashing sink — Separate from warewashing. Must have soap dispenser and paper towel holder.
• Install refrigeration — Must hold 41°F or below. Include a calibrated thermometer.
• Install hot holding equipment — Must maintain 135°F or above for hot foods.
• Install potable water tank and wastewater tank — Wastewater tank must be permanently installed and at least 15% larger than potable water tank. Label both tanks clearly.
• Install fire suppression system — Required if using fryers, grills, or open flame equipment. Must be professionally installed and inspected annually.
• Verify truck operates without external connections — Test fully loaded operation without shore power or external water. This is what the inspector will check.

Phase 3 — Certifications.

• Food Manager Certification — At least one person must hold a valid ANSI-accredited food manager cert (ServSafe, National Registry, Prometric, etc.). Cost: $35–$80. Takes 1 day.
• Food Handler Cards — All employees who handle open food must certify within 60 days of hire. Up to $15 per employee.
• Fire Department inspection and approval — Required before DSHS inspection if using open flame equipment. Contact your city's fire marshal office to schedule.

Phase 4 — DSHS licensing.

• Classify your truck type — Type I (prepackaged), Type II (cook-to-order), or Type III (complex prep). This determines your fees and requirements.
• Assess commissary situation — Does your truck qualify for the CPF exemption? If yes, submit variance request to HACCPVarianceRequest@dshs.texas.gov and get written confirmation BEFORE submitting your main application. If no, secure a commissary and get a signed authorization letter.
• Prepare your complete menu — List every single item you intend to sell including beverages, sides, and condiments.
• Compile your equipment list — Every major piece of cooking and food storage equipment with make, model, and specifications.
• Submit DSHS application — Through Online Licensing Services at dshs.texas.gov. Have your Tax Permit number, food manager cert, menu, equipment list, and commissary documentation ready.
• Pay application fee + pre-licensing inspection fee — Type II: $618 + $400 = $1,018. Type III: $876 + $500 = $1,376.
• Schedule and pass pre-licensing inspection — DSHS or contracted local health department. Truck must be fully operational without external connections.
• Receive DSHS Mobile Food Vendor license — Valid statewide, all of Texas, for one year from inspection pass date.

Phase 5 — Local compliance.

• Verify operating locations comply with city zoning — Contact your city's planning department. Distance restrictions from restaurants and schools vary by city.
• Obtain parking permits for regular spots — Some cities require permits for regular food truck locations. Check with city hall.
• Apply for special event permits as needed — Festivals, markets, catering events often require separate temporary permits from the city or county.
• Confirm signage requirements — Some cities require minimum size and placement for food truck identification signage.
• Set up waste disposal agreements — Confirm your gray water disposal site is licensed and accessible.