California food truck permit requirements are governed by the California Retail Food Code (CalCode), Health and Safety Code Division 104 Part 7, and enforced by county-level environmental health departments. California is one of the more complex states for food truck permitting because requirements vary by county and involve multiple agencies. Here is what you need to operate legally in California.
For the national overview, see our food truck regulations by state. For general food truck compliance, see our food truck compliance guide. For commissary-specific guidance, see our commissary requirements guide.
California food truck permits and licenses
Mobile food facility permit
Your county's environmental health department issues this permit. The process starts with a plan check application: you submit your truck's layout, equipment list, menu, water system specifications, ventilation plans, and commissary agreement. The health department reviews these plans for compliance with CalCode requirements.
After plan approval, the health department inspects the physical vehicle. If it passes, you receive your Mobile Food Facility (MFF) permit. Costs vary significantly by county. Los Angeles County charges $700 to $1,000 annually (including plan check and permit fees). San Francisco ranges from $500 to $800. San Diego County is often less expensive. The permit requires annual renewal with a reinspection.
Health permit
In some California counties, the health permit is issued as part of the mobile food facility permit. In others, it is a separate document. Check with your specific county's environmental health department. Either way, you need a valid health permit before operating.
California seller's permit
The California Department of Tax and Fee Administration (CDTFA) issues this permit at no cost. It authorizes you to collect and remit sales tax. In California, most prepared food sold by food trucks is subject to sales tax. You can apply online through the CDTFA website.
Business license
Your city issues this license. The cost and requirements depend on which city your commissary or primary business address is located in. Some California cities also require a separate mobile vendor permit at the city level, in addition to the county health permit.
Fire clearance
Your county fire department inspects your truck's cooking equipment, fire suppression system, and propane installation. Commercial cooking with open flames or high-heat equipment requires an Ansul-type fire suppression system under your hood, properly mounted and inspected propane tanks, and adequate fire extinguishers. The fire department issues a clearance after a successful inspection.
Vehicle registration
California requires commercial vehicle registration through the DMV for food trucks above certain weight thresholds. Your truck may also need to meet California Air Resources Board (CARB) emissions standards, which can affect older diesel vehicles. Check with the DMV for the specific registration requirements for your vehicle's weight class.
Commissary agreement
California requires all mobile food facilities to have a signed agreement with a permitted food facility (commissary) where you report daily for cleaning, restocking, and waste disposal. The commissary must be a licensed food establishment. Your commissary agreement must specify the services provided and be available for inspector review. For details, see our commissary requirements guide.
California food handler requirements
California Food Handler Card
California Health and Safety Code Section 113948 requires ALL food handlers to obtain a California Food Handler Card from an ANSI-accredited program within 30 days of hire. Cards are valid for 3 years. The training must be California-specific; out-of-state food handler cards are generally not accepted. The cost is typically $10 to $15 through accredited online providers.
California is stricter than many states about which training programs it accepts. The program must be accredited by ANSI under the Conference for Food Protection standards. Before enrolling in any program, verify that it is approved for California. Common accepted providers include StateFoodSafety, eFoodHandlers, and 360training (California-specific versions). For a complete breakdown of food handler requirements, see our food handler card requirements by state.
Certified Food Protection Manager
California requires at least one Certified Food Protection Manager (CFPM) per food establishment. The CFPM must pass an ANSI-CFP accredited exam (such as ServSafe, NRFSP, or Prometric). Some California counties require the CFPM to be present during all hours of operation. This means that if you are the sole CFPM and you take a day off, a substitute CFPM may be required.
For solo food truck operators, this means obtaining both a California Food Handler Card and a CFPM certification. The CFPM exam costs $150 to $300 and is valid for 5 years. For the full explanation of certification types, see our food handler certification guide.
CalCode requirements for mobile food facilities
Type 1 vs Type 2 mobile food facilities
CalCode distinguishes between two types of mobile food facilities.
Type 1 (limited food preparation). These units handle mostly prepackaged foods, uncut produce, or beverages. Food preparation is limited to simple assembly (making a sandwich from pre-sliced ingredients) or heating commercially processed foods. Type 1 units have fewer equipment requirements and lower permit costs.
Type 2 (full food preparation). These units cook food on board, handle raw ingredients, and perform complex food preparation. Most food trucks that serve cooked-to-order meals are Type 2 units. Type 2 requires more equipment (commercial cooking equipment, three-compartment sink or commissary warewashing arrangement, larger water tanks, commercial ventilation) and higher permit fees.
If you are cooking proteins, preparing fresh ingredients, or assembling multi-component dishes on your truck, you are a Type 2 operation.
Equipment requirements
Type 2 mobile food facilities must have commercial-grade cooking equipment (NSF-certified or equivalent), adequate refrigeration for all TCS foods, a three-compartment sink for warewashing (or a commissary arrangement that covers warewashing), a separate handwash sink with hot and cold running water, and proper ventilation (a commercial hood system over cooking equipment). All food contact surfaces must be smooth, cleanable, non-absorbent, and in good repair.
Water system requirements
CalCode specifies water tank sizes based on the complexity of your operation. Type 2 units need larger water tanks than Type 1. Your potable water tank must hold enough water for a full day's operations (typically 40 to 100 gallons depending on your menu and volume). Your grey water tank must be at least 15% larger than your fresh water tank. Hot and cold running water must be available at the handwash sink at all times during operation.
Temperature requirements
California follows the FDA Food Code temperature standards: cold holding at or below 41°F, hot holding at or above 135°F, cooking temperatures of 165°F for poultry, 155°F for ground meats, and 145°F for whole cuts, fish, and eggs. For a complete temperature monitoring guide, see our temperature log guide.
Menu restrictions
Some California counties restrict what Type 2 mobile food facilities can prepare based on the equipment and ventilation installed on the truck. Open flame cooking (such as grilling or charbroiling) may require additional fire permits and more extensive ventilation systems. Deep frying on a food truck requires specific grease management and fire suppression equipment. Review your intended menu with the county environmental health department during the plan check process to ensure your truck's equipment supports your menu.
California county-level variations
Los Angeles County
LA County has some of the strictest food truck regulations in California. Requirements include a letter grade display (A, B, C) on the truck, visible to customers. Specific vehicle markings identifying the business name, address, and permit number. Some food truck programs require GPS tracking. Separate permits may be needed for different areas within the county. The plan check and permitting process can take 4 to 8 weeks.
San Francisco
San Francisco requires additional business registration through the city's Treasurer and Tax Collector. The city operates under the San Francisco Health Code with local modifications to CalCode. Street vending locations are regulated through a permit system administered by the Department of Public Works. Competition for prime locations is intense.
San Diego County
San Diego County has a relatively streamlined permitting process compared to LA County. Annual permits. Commissary agreement required. The county's Department of Environmental Health provides clear guidance on their website for mobile food facility applicants.
Operating across counties
If you operate in multiple California counties, you may need permits from each county's environmental health department. A Los Angeles County permit does not authorize you to operate in San Diego County. Some counties have reciprocity agreements for temporary event permits, which can simplify multi-county operations for festivals and special events. Contact each county's environmental health department to understand their specific cross-county policies.
HACCP plans in California
CalCode does not specifically use the term "HACCP plan" for retail food facilities. Instead, CalCode requires food facilities to demonstrate "active managerial control" of food safety hazards. This means you must have systems in place to identify and control biological, chemical, and physical hazards in your operation.
A written food safety plan that identifies your hazards, critical control points, critical limits, monitoring procedures, and corrective actions satisfies this requirement. It is functionally a HACCP plan, even if California does not use that term. Inspectors look favorably on operators who can present a written food safety plan during inspections.
PassMyKitchen generates this plan based on your menu, equipment, and California-specific requirements. For general HACCP guidance, see what a HACCP plan is.
Inspections in California
County environmental health departments conduct food truck inspections. Frequency varies by county: typically 1 to 3 times per year for mobile food facilities. Inspections are unannounced.
California uses a letter grade system in some counties, most notably Los Angeles County. The grade (A, B, or C) is based on a numeric score: A is 90 to 100, B is 80 to 89, C is 70 to 79. Scores below 70 can result in closure. The letter grade must be displayed prominently on the food truck where customers can see it.
Other California counties use different scoring systems. San Diego uses a pass/fail approach. San Francisco uses numeric scores. Check your county's specific system to understand how your inspection results will be communicated.
Critical violations must be corrected immediately during the inspection. Non-critical violations must be corrected within a specified timeframe. For inspection preparation, see our food truck inspection checklist.
Getting started with a food truck in California
Here is the step-by-step process for launching a food truck in California.
1. Decide your county of operation. Your primary county determines your permit requirements, costs, and the agency you work with.
2. Contact the county environmental health department. Request the mobile food facility plan check requirements and application. Ask about Type 1 vs Type 2 classification based on your intended menu.
3. Build or retrofit your truck to CalCode standards. Work with a builder experienced in California food trucks. The build must meet CalCode equipment, ventilation, water, and fire safety requirements.
4. Secure a commissary agreement. Find a licensed commissary in your county. Sign an agreement specifying services provided.
5. Submit your plan check application. Include truck layout, equipment list, menu, water system specifications, commissary agreement, and any other documents required by your county.
6. Pass the vehicle inspection. After plan approval, schedule your truck inspection with the county. The inspector verifies that the truck matches the approved plans.
7. Obtain your permits. After passing inspection, receive your Mobile Food Facility permit. Display it on the truck.
8. Get food handler cards and CFPM certification. Obtain California-specific Food Handler Cards for all employees (within 30 days of hire). Obtain your CFPM certification. See our food handler card requirements by state for details.
9. Create your food safety plan. Build a written food safety plan for your operation. PassMyKitchen generates this based on your business details and CalCode requirements.
10. Start operating. Begin daily compliance: temperature logs, cleaning records, food safety monitoring. Visit our California food trucks page for state-specific resources.
How PassMyKitchen helps California food truck operators
PassMyKitchen generates your food safety plan for CalCode requirements, using California-specific regulatory references and critical limits. Daily compliance tracking covers temperature logs, cleaning records, and corrective actions. The document vault stores your permits, commissary agreement, fire clearance, and food handler cards. Inspector mode presents your complete compliance package to county health inspectors in one tap. Staff management tracks California Food Handler Card expiry dates (3-year validity) and CFPM certification.
Simplify your compliance with PassMyKitchen
California food truck permitting is complex, but daily compliance does not have to be. PassMyKitchen handles the complexity so you can focus on your food. Generate your food safety plan, track your daily tasks, and be inspection-ready in LA County, San Francisco, San Diego, and every California county.
Start your free trial and get your California food truck compliance sorted.
Frequently asked questions
How much does it cost to get a food truck permit in California?
Total permit costs vary by county. In Los Angeles County, expect $700 to $1,000 annually for the mobile food facility permit (including plan check fees). San Francisco ranges from $500 to $800. San Diego County is generally less. Add business license fees ($50 to $300), fire clearance ($100 to $300), and DMV registration. First-year total permitting costs in California typically range from $1,000 to $2,000, not including the truck itself, equipment, or commissary fees.
Can I use my food truck permit from one California county in another?
Not for regular operation. Each county's environmental health department issues its own permits. An LA County permit does not authorize operation in Orange County or San Diego County. If you want to operate in multiple counties, you need permits from each one. For temporary events (festivals, fairs), some counties issue temporary event permits that may have simplified requirements for trucks already permitted in another California county. Contact the host county's environmental health department before attending any event outside your permitted county.
What is the difference between a Type 1 and Type 2 mobile food facility?
Type 1 units do limited food preparation: serving prepackaged foods, uncut produce, beverages, or simple assembly. Type 2 units do full food preparation: cooking on board, handling raw ingredients, and preparing multi-component dishes. The classification affects your equipment requirements, water tank sizes, ventilation needs, and permit costs. Most food trucks that serve cooked meals are Type 2. If you are unsure which category your operation falls into, contact your county environmental health department with your proposed menu.
Does California require a HACCP plan for food trucks?
CalCode does not use the term "HACCP plan" for retail food facilities. Instead, it requires food operators to demonstrate "active managerial control" of food safety hazards. A written food safety plan that identifies your hazards, critical control points, and monitoring procedures satisfies this requirement. While not technically called a "HACCP plan" under CalCode, it covers the same content. Having a written plan significantly helps during inspections and is strongly recommended by environmental health inspectors across all California counties.
How do I find a commissary in California?
Start by asking your county environmental health department for a list of licensed commissary kitchens in your area. Food truck associations in your city often maintain commissary directories. Online platforms and food truck community forums are another resource. When evaluating a commissary, verify that it holds a valid health permit, offers the services you need (water fill, grey water disposal, food prep space, equipment cleaning, overnight storage), is located conveniently to your operating areas, and has availability that matches your schedule. Costs range from $500 to $1,500 per month depending on the city and services included.