Your Guide to Food Truck Commissary Requirements

A food truck commissary is the licensed commercial kitchen your truck is legally tied to as its home base. Most US health departments require a signed commissary agreement before they'll issue a food truck permit — the truck handles service, the commissary handles bulk prep, dishwashing, water refill, greywater dump, grease disposal, and overnight storage. This guide covers food truck commissary requirements in plain language, what to look for in a commissary, how food truck regulations differ by state, monthly cost ranges, and the onboard equipment that keeps your food truck kitchen compliant between commissary visits.

Key Takeaways

• A commissary agreement is non-negotiable in most jurisdictions: Without a signed letter of use from a licensed commercial kitchen, you cannot get a mobile food permit. Some states (Texas, parts of Arizona, Florida) now allow exemptions for fully self-contained trucks.
• The commissary covers what your truck physically can't: Potable water fill, greywater and grease disposal, three-compartment sink, walk-in cold storage, dry storage, and a place to deep-clean overnight.
• Cost ranges from $300 to $1,500+ per month: Driven by city, hours of access, parking, and whether kitchen prep time is bundled or billed hourly.

What a Food Truck Commissary Is

A commissary kitchen — also called a commissary, shared kitchen, or commercial kitchen for food truck use — is a fixed, health-department-licensed facility that serves as the regulated home base for one or more mobile food units. The agreement between you and the commissary is a written contract, signed by the commissary owner, that proves to the health inspector you have legal access to a compliant kitchen.

The commissary does five things your truck legally can't do at scale:

• Potable water: Approved fill point for your fresh water tank.
• Wastewater dump: Sanitary sewer connection for greywater. Storm drains and parking lots are not legal.
• Grease disposal: Grease trap or rendering pickup for used cooking oil.
• Three-compartment sink + dishwashing: Wash, rinse, sanitize for pots, pans, and smallwares.
• Cold and dry storage: Walk-in cooler, freezer, and dry shelves, all 6 inches off the floor.

Commissary Requirements: The Core Standards

Water and Waste

• Potable water source: A dedicated, backflow-protected hose bib labeled potable water.
• Greywater discharge: A sanitary sewer drain or pump-out station — not a sink trap, not a parking lot.
• Grease trap or interceptor: Required for any operation cooking with oil. Improper grease disposal is a top cause of fines and lease termination.

Sanitation

• Three-compartment sink: Separate basins for wash, rinse, and sanitize, with drainboards on both ends. NSF-certified.
• Dedicated handwash sink: Separate from the prep and ware-wash sinks, stocked with soap and single-use towels.
• Mop sink: Required in most jurisdictions for floor-cleaning water disposal.

Storage

• Refrigeration: 41°F or colder per FDA Food Code (older codes say 40°F).
• Freezer: 0°F or colder.
• Dry storage: 6 inches off the floor, ventilated, away from chemicals.
• Labeling: All food removed from original packaging must be labeled with name and date.

Documentation

• Signed commissary agreement (letter of use): Names you, the commissary, the address, and the services provided. Must be current.
• Recent commissary inspection report: Proves the facility itself is in good standing.
• Daily commissary log: Many jurisdictions require a log showing date, time, and services used (water fill, greywater dump, grease disposal). Inspectors check this.

How State Rules Differ: Commissary Required vs. Self-Contained Allowed

Commissary law is hyper-local. Two trucks five miles apart across a state line can have completely different obligations. Here's the broad pattern:

Texas HB 2844 (effective 2023) blocks local governments from requiring a commissary if the truck itself is equipped to comply with state law, for vendors under $1.5M in annual revenue with a single state license per truck. Arizona has similar self-contained provisions in some counties. Always confirm with your local environmental health office before assuming an exemption applies — written waivers only.

Onboard Equipment That Bridges the Truck-to-Commissary Gap

The commissary covers what the truck can't, but inspectors expect the truck itself to maintain commissary-level standards during service. Every piece of onboard food-contact equipment must be NSF-certified.

For full kitchen layout and equipment selection, see the food truck equipment guide and the food truck sinks guide.

Commissary Cost: What You'll Actually Pay

Watch the contract for add-on charges: electricity for parking power hookups, pest control fees, dedicated dry storage shelves, mandatory cleaning fees, and ware-wash service. These can add $100–$300 to a quoted base rate.

How to Find and Vet a Commissary

1. Start with your local health department: Most counties publish a list of approved commissaries. This is the fastest filter — only listed facilities will pass your permit application.
2. Tour at peak hours: Visit during the busiest morning prep window. If the kitchen is overcrowded with no available sink or prep space, walk away.
3. Check the inspection report: Pull the commissary's last two health inspections. Repeat critical violations are a red flag.
4. Confirm what's included in writing: Hours of access, parking, kitchen time, storage, water fill, greywater dump, grease disposal, electricity. Get every line item in the lease.
5. Talk to current tenants: Ask other trucks at the commissary how responsive the operator is, whether equipment actually works, and whether peak-hour conflicts are common.

Restaurant Kitchens as Commissaries

Using an existing restaurant's kitchen as your commissary is common and legal in most jurisdictions, but it requires a written shared-kitchen agreement signed by the restaurant owner and approved by the health department. The agreement must list:

• The address and license number of the restaurant
• Specific equipment and storage you have access to (which sinks, which fridges, which shelves)
• Hours you're permitted to operate in the kitchen
• Waste disposal arrangements

The host restaurant must have spare capacity — the health department reviews whether the kitchen can handle both businesses without overcrowding or cross-contamination.

What Happens If You Operate Without One

• Immediate shutdown on inspection: Inspector pulls your placard.
• Fines: Often $500–$5,000 per violation depending on jurisdiction.
• Permit suspension or revocation: Some cities require you to reapply from scratch.
• Food disposal: Inventory on the truck can be confiscated.
• Public listing: Health departments publish failed inspections — bad for the brand.

Food Truck Health Inspection Pre-Check Before Your First Day

The food truck inspection covers documents first, then onboard systems, then storage and labeling. Run through this list before the inspector shows up.

Documents Ready

• Signed, current commissary agreement
• Recent commissary inspection report
• Daily commissary log (water, greywater, grease)
• Food handler permits for every employee
• Food safety manager certificate (where required)

Onboard Systems Check

• Hot and cold running water at every sink with adequate pressure
• Handwash sink stocked with soap and single-use towels
• Refrigerator at 41°F or below (verify with calibrated thermometer, not just the door display)
• Freezer at 0°F or below
• Sanitizer concentration test strips on board
• NSF marks visible on data plates

Storage and Labeling

• Top-to-bottom storage order: ready-to-eat → seafood → whole cuts → ground meat → poultry
• FIFO rotation (first in, first out)
• Everything 6 inches off the floor
• Date and product labels on all open containers

Frequently Asked Questions

Do I really need a commissary if I have a fully self-contained food truck? In most US jurisdictions, yes. Texas (HB 2844, effective 2023), some Arizona and Florida counties, and a handful of other locations grant self-contained exemptions, but the truck must meet specific equipment and tank-size standards and you need the exemption in writing from the local health department. Don't assume — confirm.

Can I use a restaurant kitchen as my commissary? Yes, if you have a written shared-kitchen agreement signed by the restaurant owner and approved by the health department. The agreement must specify equipment access, hours, and waste disposal arrangements.

How much does a food truck commissary cost per month? $300–$600 for basic compliance access (water, greywater, grease, parking). $600–$1,000 for mid-tier with kitchen prep hours. $1,000–$1,500+ for full-service in major metros with 24/7 access and dedicated parking. Hourly kitchen rentals run $25–$50/hour.

What's the difference between a commissary and a shared kitchen? A commissary is purpose-built for mobile food operators and provides parking, water, and waste services. A shared kitchen (or commercial kitchen for food truck rentals) is primarily a prep-time rental and may or may not include the full commissary services. Either can serve as your legal home base if licensed and approved.

What happens if I operate without a commissary agreement? Immediate shutdown on inspection, fines from $500 to $5,000+, permit suspension or revocation, and possible inventory confiscation. Failed inspections are public record.

Do I have to return to my commissary every day? Depends on the jurisdiction. Strict-return states (most of California, NYC, parts of South Carolina) require daily return. Most US jurisdictions only require return when you actually need a service — water fill, waste dump, restock, deep clean. Texas self-contained exemption removes the requirement entirely for qualifying trucks.

What equipment must my truck have to qualify for a self-contained exemption? Where exemptions exist, requirements typically include: onboard three-compartment sink, separate handwash sink, NSF-certified refrigeration, freshwater tank sized to a full day's service, greywater tank larger than the freshwater tank, mechanical refrigeration (no ice-cooled), and grease containment. Exact specs vary — get the local checklist in writing.

Can multiple food trucks share one commissary? Yes, and most do. A licensed commissary typically supports many tenant trucks. The health department reviews capacity to confirm the kitchen, sinks, and storage aren't overloaded.