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Mobile Food Units
What is a Mobile Food Unit?
A mobile food unit is any food business that prepares, serves, or sells food to the public from a structure on wheels.
Examples Include:
- Taco trucks
- Coffee or espresso trailers
- Mobile BBQ or grill trailers
Where Can I Operate a Mobile Food Unit?
You may operate a mobile food unit in public spaces, such as commercial areas and temporary food events. You may also operate on private property with the property owner’s permission.
Make sure to check with the City or County for any additional approvals needed.
Mobile Unit Risk Levels and Fees
Mobile food units are classified into three risk levels based on the types of food served and the amount of food preparation involved. An Environmental Health (EH) Specialist will confirm your risk level and license fee when you apply.
Note: Additional fees may apply if extra review or corrections are needed.
You serve cold foods or reheat fully cooked foods for immediate service. No cooking, hot holding, or cooling is allowed.
Examples: Ice cream trucks, coffee trailers
Fees:
- New application: $261
- Annual renewal: $118
You cook raw meat, eggs, seafood or produce and keep food hot. No cooling of cooked foods.
Examples: Some lonchera-style taco trucks, snack/antojito trucks
Fees:
- New application: $615
- Annual renewal: $428
Full food preparation, including cooking raw foods and cooling cooked foods at a commissary kitchen. Cooling food is not allowed in any mobile food unit without special approval.
Examples:
Most full-service mobile units
Fees:
- New application: $791
- Annual renewal: $560
Before You Apply
Review the list below to understand key requirements for mobile units. Having some of these items ready will help prevent delays during your permitting process.
Due to limited space in mobile units, most operators will need a commissary kitchen to support daily operations.
A commissary kitchen is a licensed, fixed-location commercial kitchen that must be used for food preparation, dishwashing, and filling or emptying water tanks. Food cannot be prepared at home, and homes cannot be used to store food, equipment, or the mobile unit.
A commissary kitchen must have:
- Clean, drinkable water and proper sewage disposal
- Commercial cooking equipment (if needed for your menu)
- A three-compartment sink for washing dishes
- A separate handwashing sink
- Food preparation sinks (as needed)
- Enough labeled storage space for your food and supplies
- Garbage service
- A mop sink
- Restrooms
Commissary Kitchen Exemptions
If a mobile unit meets certain requirements, you can apply for a commissary exemption. Documentation must show where the unit will be stored and serviced, and that the mobile unit has enough space, equipment, and utensils for the planned operations. Approval depends on the ability of the mobile unit to safely perform all required functions outside of a commissary kitchen.
Below is equipment that may be required on your mobile unit. Additional items may be needed depending on your menu.
General Requirements
- A hand wash sink with hot water
- A 3-compartment sink with drainboards for washing, rinsing, sanitizing, and air drying dishes
- Equipment to protect food from contamination, such as sneeze guards, dome lids, or other approved barriers.
- A fresh water tank that is 5 gallons or larger (buckets are not allowed)
- A wastewater tank that is 6 gallons or 15% larger than the fresh water tank
Food Preparation Sinks
- If you wash fruits or vegetables (lettuce, tomatoes, onions, avocados, etc.) in your mobile unit, you must have a commercial, NSF-approved food preparation sink.
- If you install a food prep sink, you may also need a larger fresh water and wastewater tank.
Cold Holding
- You must have mechanical refrigeration for any food that must be kept cold. Cold food must be kept at 41°F or below.
- Thermometers must be visible in all refrigeration units.
- Ice chests may be used only for beverages that do not require refrigeration.
Hot Holding
- Hot-holding equipment must be capable of maintaining food at 135°F or above.
- Hot holding units must be mechanical (powered by propane, electricity, or a generator).
Food trucks and trailers must be inspected and approved by the Washington State Department of Labor & Industries (L&I) if you can enter and walk inside the unit.
If you are constructing a new unit, you will need to schedule an inspection with L&I and obtain an approval tag. If you are purchasing a used unit, ask whether it already has a valid L&I approval tag attached.
Example of L&I Approval Tag states the unit is inspected and approved, references RCW and WAC regulations, and notes approval is required for alterations. Includes fields for VIN/serial number, year, electrical service load, plumbing fixtures, heating and/or cooling, and a yes/no checkbox section.
Note: A red L&I tag represents temporary approval and is not sufficient for an annually-licensed mobile unit.
You should get your L&I inspection and tag before applying for your mobile food unit license. We cannot give final approval until you provide your L&I certification.
Before operating, mobile food units may need approvals from additional agencies to meet local requirements. This includes:
A business license from the Washington State Department of Revenue (with required city endorsements
A city or county fire department inspection
How to Apply
Your application package should include:
- A New Food and Beverage License Application
- A Mobile Unit Plan Review packet
- A full menu and layout of your truck/trailer showing all equipment
- A commissary agreement (if required)
- A vomit/diarrhea clean-up policy
- Employee healthy policy
- A list of operating locations or events
- Photos of the unit (inside and outside)
You may submit your application using one of the options below. Fees must be paid in person or by mail.
- In person or by mail: 1210 Ahtanum Ridge Dr., Union Gap, WA 98903
- By email: YHD.Help.Desk@co.yakima.wa.us
A full review of the plans will take 7–10 business days. After approval, an Environmental Health (EH) Specialist will send you an approval letter.
If the plans are not approved, you will be contacted by phone or email with the corrections needed.
Once your plans are approved, contact the EH Help Desk at (509) 249-6508 or YHD.Help.Desk@co.yakima.wa.us at least 7 days before you open to schedule a pre-opening inspection. Scheduling may take 7–10 business days.
If you do not pass, corrections will be noted on the inspection report form. Depending on the remaining requirements, a follow-up inspection may be required, or the inspector may ask for photos of the corrections.
You may operate once your plans, inspection, and corrections have been approved, and you have paid all required fees. Your permit will be mailed to you and must be placed on your mobile unit in a location visible to the public.