Commissary Kitchens for Food Trucks
Every food truck needs a licensed commissary kitchen on file with the health department. Browse inspected, permitted commissary kitchens across 20 US cities — with prep space, storage, wastewater services, and signed commissary letters.
The Basics
A food truck is a mobile food unit — and mobile food units are not permitted to operate as self-contained food businesses in most US jurisdictions. Health departments require every food truck operator to have a licensed commissary kitchen as their official fixed base of operations.
The commissary is where your truck reports before and after each service: for food prep and cooking, ingredient storage, equipment cleaning, wastewater disposal, and fresh water resupply. Without a commissary agreement on file, you cannot obtain or renew your mobile food vendor permit.
Shared commissary kitchens make this requirement affordable. Rather than building or leasing your own facility, you pay a monthly or hourly fee for access to a licensed, inspected kitchen that already meets every health department standard.
Compliance
Requirements vary by state and county, but most jurisdictions share a common core set of standards. Here is what health departments typically look for when reviewing your commissary arrangement.
Kitchen Permit
The commissary must hold a current food facility permit from the local health department, confirming it has passed inspections for sanitation, equipment, and ventilation. Always ask to see the permit number and the most recent inspection report before signing.
Commissary Letter
Your health department requires a signed commissary agreement letter as part of your mobile food vendor permit application. The letter states the commissary's name, address, permit number, and confirms they will provide you with kitchen access and/or storage.
Your Permit
In addition to the commissary agreement, you will apply for your own mobile food vendor permit or mobile food unit permit with your local health department. Processing times range from a few days to several weeks, so plan ahead before your launch date.
Certification
Nearly every state requires at least one person on your truck to hold a valid food handler card or food manager certification (such as ServSafe). Some commissary kitchens also require proof of certification before granting access.
Insurance
Most commissary kitchens require food truck operators to carry general liability insurance — typically $1 million per occurrence — before using the space. The kitchen is usually listed as an additional insured. Expect annual premiums of $400 to $1,200.
Sanitation
Health codes require food trucks to dispose of wastewater at an approved facility and fill fresh water tanks at a regulated source. Many commissaries provide both services on-site, but confirm this before signing — not all shared kitchens accommodate trucks.
Choosing Right
Not every licensed kitchen is set up to serve food trucks. Here is a practical checklist for evaluating whether a commissary will actually work for your operation.
Find by Location
Select your city to browse licensed commissary kitchens available for food truck operators in that area.
Common Questions
In most US jurisdictions, yes. Health departments require food trucks to have a licensed commissary kitchen as their official base of operations — a fixed address where food is prepped, stored, and equipment is cleaned. Some counties allow limited food prep on the truck itself, but a commissary agreement is still required for storage and sanitation. Check with your local health department for the exact rules in your area.
A commissary kitchen for food trucks typically provides: a licensed space for food preparation and cooking, refrigerated and dry storage for ingredients and supplies, a 3-compartment sink for washing equipment, a place to dump wastewater and fill fresh water tanks, and a signed commissary agreement letter for your health permit application.
Food truck commissary kitchen costs vary by city and the level of access you need. Monthly memberships typically range from $300 to $1,500 per month. Hourly rates for prep-only use run $15 to $40 per hour. Some facilities charge separately for storage, water/wastewater services, and parking. Urban markets like Los Angeles, New York, and Chicago tend to be at the higher end of that range.
You will need a signed commissary agreement letter from the kitchen operator. This letter confirms the commissary's name, address, and health permit number, states that they will provide your truck with kitchen access and/or storage, and includes both parties' signatures and the agreement term dates. Most health departments require this letter when you apply for your mobile food vendor permit.
Some commissary kitchens offer overnight or long-term parking for food trucks as an add-on service, but most do not. Dedicated food truck commissaries and shared yards are more likely to include parking. When evaluating a commissary, ask specifically about truck parking — whether it is available, whether there is a fee, and whether the facility has utility hookups for overnight stays.
Ready to Roll
Browse 950+ verified commissary and shared kitchens across 20 US cities. Filter by equipment, hours, and food truck services.
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