How to Start a Food Truck in California

Last updated: February 23, 2026

California is one of the best states in the country to run a food truck. The combination of year-round outdoor dining weather, a massive and diverse population, and a deep food culture means strong demand across virtually every metro area. But California also has some of the most detailed food truck regulations in the nation. You need county health permits, an HCD insignia for enclosed trucks, a mandatory commissary arrangement, fire suppression systems, food safety certifications, and a seller’s permit before you serve a single customer.

This guide covers every requirement, cost, and step to legally start and operate a food truck in California, whether you are converting a used truck on a budget or investing in a fully custom build.

Food Truck Requirements in California at a Glance

How to Start a Food Truck in California (Step by Step)

Step 1: Form Your California LLC

File your Articles of Organization online at bizfile Online. Filing fee: $70. Processing takes 3-5 business days.

Within 90 days of formation, you must file a Statement of Information (Form LLC-12) for $20. This is filed every two years after that.

Your LLC name must include “LLC,” “L.L.C.,” or “Limited Liability Company” and must be distinguishable from existing entities on file with the Secretary of State. You’ll need a California agent for service of process with a physical street address in the state – you can serve as your own agent if you have a California address.

If you want to operate under a different name (e.g., “Golden State Grub” instead of “Golden State Grub LLC”), file a Fictitious Business Name Statement with your county clerk ($10-$50 depending on county).

California Franchise Tax: LLCs owe an annual $800 minimum franchise tax to the Franchise Tax Board. However, the first tax year is exempt under the Small Business Relief Act – you won’t owe the $800 until your second year.

Step 2: Get Your Federal EIN

Apply for a free Employer Identification Number at IRS.gov. You’ll receive it immediately when applying online. You need this to open a business bank account, hire employees, and register for sales tax.

Step 3: Get Your County Health Permit

This is the most critical permit for operating a food truck in California. Every mobile food facility must be permitted by the county Environmental Health Department in the county where it operates.

• Governing law: California Retail Food Code (Health & Safety Code Division 104, Part 7)
• Cost: $250-$1,000+/year depending on your county and the type of food operation
• Process: Submit plans for review, pass a health inspection of the vehicle, provide proof of commissary agreement
• Annual renewal: Includes an annual health inspection

Mobile Food Facility (MFF) Classifications:

• Enclosed MFF: A full food truck with cooking capability where the operator works inside the vehicle. This is the most common classification for food trucks.
• Unenclosed MFF: A cart or trailer with limited food preparation capability. The operator works outside the unit.
• Mobile Food Preparation Unit: A vehicle where food is cooked or assembled on-site.

Multi-county operation: If you plan to operate in more than one county, you may need permits from each county’s Environmental Health Department. Some counties have reciprocity agreements, but many do not. Check with each county where you plan to vend.

Step 4: Get Your HCD Insignia (Enclosed MFFs)

If your food truck is an enclosed Mobile Food Facility where the operator stands inside the vehicle, you must obtain an insignia from the California Department of Housing and Community Development (HCD).

• Form: HCD MH 415
• What it covers: HCD reviews and inspects the vehicle’s structural, electrical, plumbing, and mechanical systems to ensure it meets California building standards
• Process: Submit plans for HCD review, then schedule an on-site inspection. The insignia is a metal tag affixed to the vehicle.
• Timeline: Allow 4-8 weeks for the full process
• Note: Many county health departments will not issue a health permit until you have your HCD insignia

Step 5: Secure a Commissary Agreement

Every mobile food facility in California must operate from a commissary. This is a non-negotiable requirement under the California Retail Food Code. Unlike some states where self-sufficient trucks can skip this requirement, California mandates a commissary arrangement for all MFFs.

Your commissary is where you:

• Store food, supplies, and equipment overnight
• Prepare food items that aren’t prepared on the truck
• Clean and sanitize equipment
• Dispose of liquid waste and wastewater
• Fill fresh water tanks
• Park the truck when not in use

The commissary must be a licensed food facility that has agreed in writing to service your truck. You’ll need a signed commissary agreement before your county health permit will be issued.

• Monthly commissary rental: $500-$2,500 depending on location, hours, and services
• Alternatives: A mobile support unit (MSU) or an approved restaurant with a written agreement can sometimes serve as your commissary

Step 6: Get Food Safety Certifications

California has strict food safety training requirements that apply to all food truck operations.

California Food Handler Card (All Employees)

• Who: Every food truck employee who handles food
• Deadline: Must obtain within 30 days of starting work
• Provider: Any ANSI-accredited food handler training program approved by the California Department of Public Health
• Cost: $10-$15 per person
• Validity: 3 years

Certified Food Protection Manager (CFPM)

• Who: At least one person per food facility must hold a valid CFPM certification
• Exam: ServSafe or any ANSI-accredited food protection manager certification exam
• Cost: $50-$275 (exam + study materials)
• Recertification: Every 5 years

Step 7: Ensure Fire Safety Compliance

If your food truck uses any grease-producing cooking equipment (fryers, grills, griddles, woks), you must meet California’s fire safety requirements.

UL 300 Wet Chemical Fire Suppression System

• Required for: Any grease-producing cooking equipment
• Authority: California Mechanical Code Section 513.2.2
• Installation cost: $3,000-$6,000
• Inspection schedule: Every 6 months by a licensed fire protection contractor, $200-$500 per service

Fire Extinguishers

• Class K fire extinguisher: Required for cooking operations involving grease and oils ($50-$150)
• ABC fire extinguisher: Required for general fire hazards ($50-$150)
• Both must be inspected annually and tagged

Propane Safety

• Propane systems must comply with NFPA 58 (Liquefied Petroleum Gas Code)
• Tanks must be properly secured, vented, and accessible
• Shut-off valves must be easily reachable
• Local fire departments may require an additional operational permit for propane use on a mobile food facility

Step 8: Get Your Seller’s Permit and Register for Sales Tax

All food truck operators must register for a seller’s permit with the California Department of Tax and Fee Administration (CDTFA).

• Cost: Free
• Register at: CDTFA Registration
• Base sales tax rate: 7.25% (state + local base)
• Total rate: 7.25%-10.75% depending on local district taxes

What’s taxable from a food truck:

• Hot prepared food: Always taxable regardless of how it’s sold
• Cold food sold for immediate consumption: Taxable when sold at a food truck (considered an eating facility)
• Beverages: Carbonated and alcoholic beverages are always taxable; non-carbonated water and milk may be exempt in certain situations

Sales tax returns are filed monthly, quarterly, or annually depending on your sales volume. CDTFA will assign your filing frequency when you register.

Step 9: Get Your City Business License and Insurance

City Business License

You need a business license from every city where you plan to operate. Unlike some states with statewide food truck preemption laws, California allows each city to set its own business license requirements and fees for food trucks.

• Cost: $50-$500+ per city per year, varies widely
• Some cities also require special mobile vending permits with restrictions on locations, hours, and proximity to schools or restaurants
• Check with each city’s finance department or business license office for specific requirements

General Liability Insurance

Covers customer injuries, foodborne illness claims, and property damage at event locations.

• Average cost: $500-$1,500/year
• Typical coverage: $1 million per occurrence / $2 million aggregate
• Many event organizers, commissaries, and cities require proof of general liability before allowing you to operate

Commercial Auto Insurance

Your personal auto policy will not cover a food truck. You need a commercial auto policy.

• Average cost: $2,000-$4,000/year
• California auto insurance rates are generally higher than the national average
• Covers accidents, collision, comprehensive damage, and liability while driving the vehicle

Workers’ Compensation Insurance

Mandatory for all California employers – no exceptions. Unlike states such as Florida or Texas where there are employee count thresholds or opt-out options, California requires workers’ comp coverage the moment you hire your first employee.

• You can obtain coverage through a private insurer or the State Compensation Insurance Fund
• Penalties for non-compliance are severe: a misdemeanor charge, fines up to $100,000, and a stop-work order
• Sole proprietors and LLC members can elect to exclude themselves from coverage

Vehicle Requirements & Commissary Rules

Vehicle Classification and Standards

California classifies mobile food operations under the California Retail Food Code. The classification of your vehicle determines what permits you need and what food operations you can perform.

• Enclosed MFF (most food trucks): The operator works inside the vehicle. Must obtain HCD insignia. Can perform full cooking operations.
• Unenclosed MFF (carts and trailers): The operator works outside the unit. Limited to pre-packaged foods or simple food assembly depending on county rules.
• CDL not required if your vehicle is under 26,001 lbs GVWR – most food trucks fall well under this threshold. A standard California Class C driver’s license is sufficient.

Commissary Requirements (Mandatory)

California is one of the strictest states when it comes to commissary requirements. All mobile food facilities must operate from a commissary, mobile support unit, or other approved facility. There is no self-sufficiency exemption – even if your truck has full water tanks, a 3-compartment sink, and ample refrigeration, you still need a commissary.

Your commissary agreement must be on file with the county Environmental Health Department, and inspectors may verify that you are using the commissary as described.

• Monthly commissary rental: $500-$2,500 depending on location and services
• Major metro areas (LA, SF, San Diego): Expect to pay toward the higher end, $1,500-$2,500/month
• Smaller counties: $500-$1,000/month is more typical

When budgeting for your food truck, commissary costs are one of the largest recurring expenses – often exceeding the cost of permits, insurance, and licensing combined.

Cost to Start a Food Truck in California

Budget Build (Used/Converted Truck)

Premium Build (New Custom Truck)

Ongoing annual costs to budget for: California’s $800 franchise tax (starting year two), commissary fees ($6,000-$30,000/year), health permit renewal, fire suppression inspections (twice yearly), insurance premiums, and city business license renewals. Operating a food truck in California carries higher fixed costs than most other states, but the revenue potential in major metro areas is also significantly higher.

Related California Business Guides

• Starting a Business in California: Complete Guide

← Back to all California business guides

Frequently Asked Questions

Do I need a health permit to operate a food truck in California?

Yes. Every mobile food facility in California must obtain a health permit from the county Environmental Health Department in the county where it operates. The permit requires a plan review of your truck, a health inspection, and proof of a commissary agreement. Costs range from $250 to $1,000+ per year depending on the county. If you operate in multiple counties, you may need a permit from each one.

What is an HCD insignia and do I need one?

The HCD insignia is a metal identification tag issued by the California Department of Housing and Community Development. It certifies that your vehicle meets state building, electrical, plumbing, and mechanical standards. You need one if your food truck is an enclosed Mobile Food Facility where the operator stands inside the vehicle. Apply using Form HCD MH 415. Many county health departments will not issue your health permit until you have the insignia.

Do I need a commissary for my food truck in California?

Yes – no exceptions. California requires all mobile food facilities to operate from a commissary, mobile support unit, or other approved facility. Unlike some states where a self-sufficient truck can bypass this requirement, California mandates a commissary arrangement for every MFF. You must have a signed commissary agreement on file with your county Environmental Health Department. Expect to pay $500-$2,500 per month depending on your location.

Is food truck food taxable in California?

Hot prepared food is always taxable. California’s base sales tax rate is 7.25%, with local district taxes pushing the total to 7.25%-10.75% depending on your location. Cold food sold to go is generally exempt, but food sold at an eating facility (which includes a food truck) may still be taxable depending on how it’s served. Register for a free seller’s permit at CDTFA.

How much does it cost to start a food truck in California?

A budget build using a used or converted truck typically costs $55,000-$100,000, including the vehicle, health permits, HCD insignia, fire safety equipment, insurance, commissary deposit, and initial inventory. A premium build with a new custom truck runs $150,000-$315,000. California’s mandatory commissary requirement and higher insurance rates make it one of the more expensive states to launch a food truck, but the revenue potential is also among the highest in the country.

Is workers’ compensation required for food trucks in California?

Yes – mandatory for all California employers. Unlike Texas (where workers’ comp is optional) or Florida (where it kicks in at 4 employees), California requires workers’ compensation insurance the moment you hire your first employee. You can obtain coverage through a private insurer or the State Compensation Insurance Fund. Sole proprietors and LLC members may elect to exclude themselves from coverage.