A commissary is a licensed commercial kitchen that food truck operators use for food preparation, storage, equipment cleaning, and restocking. Most US health departments require food trucks to have a commissary agreement on file before they will issue an operating permit. Here is what commissary requirements look like, what your agreement must include, and how to find the right commissary for your operation.
For the full picture of food truck regulatory requirements, see our food truck compliance guide. For permitting details, see our food truck permits guide.
What a commissary is and why health departments require one
A food truck is a mobile kitchen, but it has physical limitations that a fixed kitchen does not. Most food trucks lack the space for extensive food preparation, large-scale ingredient storage, full three-compartment sink dishwashing, and proper waste disposal. A commissary fills these gaps.
Health departments require commissary agreements because they need to know that your food operation has a legitimate, inspected facility where critical activities happen: safe food storage, thorough equipment cleaning, sanitary food preparation, potable water sourcing, and proper wastewater disposal.
Without a commissary, a food truck operator would have no inspected facility for these activities. Prepping food at home (unless you hold a cottage food license for qualifying products) is not legal for commercial food truck operations in most jurisdictions. The commissary requirement ensures that all food handling happens in licensed, inspectable facilities.
The FDA Food Code addresses mobile food unit requirements including the need for a servicing area (commissary) for cleaning, servicing, and restocking.
What a commissary agreement must include
Your commissary agreement is a signed contract between you and the commissary facility. Health departments review this document during the permitting process and inspectors may ask to see it during routine inspections.
Licensed facility
The commissary must hold its own food establishment permit from the local health department. It must be a licensed commercial kitchen, not a residential kitchen, an unlicensed garage, or a facility without proper permits. The health department may verify the commissary's permit status as part of your food truck permit application.
Services provided
The agreement should clearly list the services you are authorized to use at the commissary. Common services include:
- Food preparation (cooking, portioning, marinating)
- Dry storage (shelf space for non-perishable ingredients)
- Refrigerated and frozen storage (cooler or freezer space for perishable items)
- Three-compartment sink access for washing, rinsing, and sanitizing equipment and utensils
- Potable water fill station for your truck's water tank
- Grey water (wastewater) disposal
- Garbage and grease waste disposal
- Truck washing and exterior cleaning area
Not every commissary offers every service. Confirm that the commissary you choose provides the specific services your health department requires.
Hours of access
The agreement should specify when you can access the facility. Some commissaries offer 24-hour access, while others have restricted hours. Your access schedule needs to align with your operation. If you serve a breakfast crowd, you need early morning access for prep. If you serve late-night events, you need post-midnight access for cleaning and restocking.
Marcus accesses his commissary in Austin starting at 6 AM to prep for his taco truck's 11 AM lunch service. His agreement specifies 6 AM to 10 PM access, which covers his typical schedule.
Signed agreement
Both you and the commissary operator must sign the agreement. Keep a copy accessible at all times (on your truck or digitally on your phone). Your health department will likely require a copy during the permit application, and inspectors may ask to see it during routine inspections.
What you must do at the commissary
Health departments expect you to perform specific activities at your commissary, not on the truck or at home.
Food preparation and storage
Any food preparation that requires more space, equipment, or time than your truck allows should happen at the commissary. This includes batch cooking (rice, beans, sauces), marinating proteins, washing and prepping produce, and portioning ingredients into service containers.
Store all ingredients at the commissary when your truck is not in service. Your truck's cooler is designed for service-day holding, not long-term storage.
Equipment and utensil cleaning
Your truck may have a small handwash sink, but it almost certainly does not have a three-compartment sink for proper wash-rinse-sanitize dishwashing. All equipment and utensils must be cleaned at the commissary's three-compartment sink at the end of each service day.
Some jurisdictions make exceptions for trucks equipped with onboard three-compartment sinks, but this is uncommon due to space constraints.
Potable water and grey water
Fill your truck's potable water tank from an approved source at the commissary. Dispose of your grey water (wastewater from handwashing, food prep, and cleaning) at the commissary's approved disposal point. Dumping grey water on the street, in a parking lot, or into a storm drain is illegal and a health code violation.
Truck cleaning and waste disposal
Clean the exterior and interior of your truck at the commissary. Dispose of garbage and grease waste through the commissary's waste management system. Proper waste disposal prevents pest attraction and environmental contamination.
Restocking supplies
Restock paper goods, cleaning supplies, sanitizer, gloves, and other consumables at the commissary. Keeping a supply inventory at the commissary reduces the amount of non-food storage needed on the truck.
Finding a commissary
Finding a commissary that fits your schedule, budget, and location can be challenging, especially in cities with high demand for shared kitchen space.
Commercial kitchen rental marketplaces. Online platforms connect food truck operators with available commercial kitchen space. Search for shared kitchen or commissary rental in your city.
Restaurant off-hours arrangements. Some restaurants rent their kitchen space during off-hours (early mornings, late nights, or closed days). This can be a cost-effective option if the restaurant's kitchen meets your needs and has the appropriate permits.
Food incubator kitchens. Many cities have food business incubators that provide licensed commercial kitchen space, business mentoring, and sometimes shared permits. These are often run by nonprofits or economic development organizations.
Church and community kitchens. Some churches and community centers have licensed commercial kitchens available for rent. Verify that the kitchen holds a current health department permit before signing an agreement.
Dedicated commissary facilities. In cities with active food truck scenes, dedicated commissary facilities serve mobile food vendors exclusively. These facilities are purpose-built for food truck needs: water fill stations, grey water disposal, parking for trucks, and kitchen space designed for high-turnover use.
Typical costs. Commissary access ranges from $500 to $2,000 per month depending on your city, the services included, and your hours of access. Major metro areas like New York, San Francisco, and Los Angeles tend to be at the higher end. Smaller cities and suburban areas are typically more affordable. The SBA food truck guide includes commissary costs as part of overall startup budgeting.
States and cities with specific commissary rules
While most jurisdictions require a commissary, the specific rules vary.
Self-contained exemptions. A few states and cities allow food trucks to operate without a commissary if the truck is fully self-contained. This typically means the truck has onboard potable water tanks of a specified minimum capacity, onboard grey water tanks, a three-compartment sink, adequate refrigeration and dry storage, and an onboard waste disposal system. Meeting these requirements is expensive and uncommon. Most food truck operators find it easier and more cost-effective to use a commissary.
California. California requires mobile food facilities to operate in conjunction with a commissary or other approved facility. The commissary must be within a reasonable distance of the truck's operating area. California's specific requirements are detailed in the California Retail Food Code.
Texas. Texas requires mobile food units to operate from a licensed commissary. The Texas Department of State Health Services specifies that the commissary must be a permitted food establishment that provides specified services.
City-level variations. Some cities have additional commissary rules beyond the state requirements. Check with your local health department for city-specific regulations. For state-by-state details, see our guide on food truck regulations by state.
Commissary documentation for inspections
Keep your commissary agreement accessible at all times. Inspectors may ask to see it during any routine inspection. The agreement should be current (not expired) and reflect your actual commissary arrangement.
If you change commissaries, update your agreement and notify your health department. Operating with an outdated commissary agreement (listing a facility you no longer use) can create problems during inspections.
PassMyKitchen's document vault stores your commissary agreement alongside your permits, HACCP plan, food handler cards, and insurance documents. Everything is accessible in one tap through inspector mode.
Simplify your compliance with PassMyKitchen
Your commissary handles the kitchen side. PassMyKitchen handles the compliance side. Generate your food truck HACCP plan, log daily temperatures and cleaning tasks, store your commissary agreement and permits digitally, and present everything to inspectors in one tap.
Start your free trial and get your food truck compliance organized.
Frequently asked questions
Can I prep food at home for my food truck?
In most jurisdictions, no. Commercial food truck operations must prepare food in a licensed commercial kitchen (your commissary). Some states have cottage food laws that allow certain low-risk products (baked goods, jams, pickles) to be made at home for direct sale, but these laws typically do not apply to food truck operations. Check your state's specific regulations before assuming any home preparation is allowed.
Do I need a commissary if my food truck has a three-compartment sink?
In most jurisdictions, yes. While an onboard three-compartment sink addresses one of the commissary requirements (dishwashing), the commissary serves multiple purposes: food storage, extensive food preparation, potable water sourcing, grey water disposal, and truck cleaning. Even with a three-compartment sink on your truck, you still need a commissary for these other functions. A few jurisdictions offer "self-contained" exemptions for trucks meeting specific equipment thresholds, but these are rare. See our food truck HACCP plan guide for more on food truck equipment requirements.
How much does a commissary cost?
Monthly commissary costs typically range from $500 to $2,000, depending on your city, the services included (storage, prep space, water fill, waste disposal), and your hours of access. Major metro areas are at the higher end. Some commissaries charge a flat monthly fee, while others charge by the hour or by the day. Factor commissary costs into your food truck business plan as a recurring operating expense.
Can two food trucks share a commissary?
Yes. Most commissary facilities serve multiple food truck operators simultaneously. Shared commissaries are the norm, not the exception. Each operator needs their own signed commissary agreement and their own designated storage space (usually labeled shelves in a shared walk-in cooler and dry storage area). Sharing a commissary is one of the reasons the cost per operator is manageable.