AMIGOSAFE

How to Open a Food Truck in California

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Starting a food truck is more than cooking great food—it’s a chance to share your roots, your flavors, and your hustle with the world. But before you roll out and start serving, there are a few important steps you need to take to stay legal and safe. In California, food trucks are popular—but they’re also heavily regulated. That means you need the right paperwork, training, and safety equipment before you can hit the road. At AmigoSafe, we break it down with no fluff. Just clear info you can use.

Step 1: Get Your Legal Paperwork Done

Before you even turn on the stove, you need these:

  • Business License – You need one for every city or county where you plan to sell.
  • Seller’s Permit – Apply online to charge and report sales tax (free!).
  • EIN – This is your business tax ID. Get one from the IRS if you plan to hire employees.
  • CA DMV Registration & Insurance – Your food truck must be registered as a commercial vehicle, with insurance that covers accidents and workers' comp (if hiring).


These steps are connected. Finish one before moving to the next, and use a checklist to keep everything organized.

Step 2 - Stay Safe with Food Safety Rules

Food safety is no joke. One mistake can make someone sick—or shut your business down. Here's what California expects:

Health Permit: Needed for each county you operate in. Health inspectors will check your cleanliness, equipment, food temps, and more.

Food Safety Certifications:
  • One team member must have a Certified Food Protection Manager (CFPM) certificate.
  • Everyone who touches unpackaged food needs a Food Handler Card.

What's a Commissary Kitchen (And Why You Need One)?

In California, you can’t cook or store food at home for your truck. Instead, you need a commissary kitchen—a licensed, shared kitchen that acts as your truck’s home base.
Commissary kitchen california food truck
At your commissary, you’ll:

  • Prep and store food
  • Fill your clean water tanks
  • Wash and sanitize tools
  • Dump dirty water and trash safely
  • Sometimes store your truck overnight


Most trucks must check in with their commissary daily (unless you're at a special event or have a mobile support unit). Your commissary must stay licensed and in good standing—if it loses its permit, your truck can’t operate either.

Choose a commissary that’s clean, organized, and meets all your needs: cold storage, dry space, easy access, and reliable hours.

Step 3: Check Local Rules Before You Park

Every city has its own rules. Before selling, make sure you check:

  • Zoning & Site Use Permits – Some areas limit where and when food trucks can operate.
  • Fire Safety – Many places require fire extinguishers, automatic suppression systems, and gas leak detection if you cook on board.

What About Truck Design?

The way your truck is built matters.

  • The floors, walls, ceilings, counters, and food surfaces must be smooth, strong, easy to clean, and safe for food.
  • If you use a generator, inverter, or gas-powered equipment, you’ll likely need HCD Certification. This comes from the California Department of Housing and Community Development.
  • You’ll need to submit blueprints of your truck for review. This includes plumbing diagrams and your kitchen layout.
  • Your truck must have working ventilation (like exhaust hoods) that pull out heat, smoke, and grease safely.


You can’t pass a final health inspection without this step. So don’t skip it—build smart from the start. Doing things right might take extra time, but it pays off in the long run. A clean, legal, and safe truck is the one that keeps running. And keeps customers coming back!

 AmigoSafe Free Food Truck Checklist

To make it even easier, we have created a downloadable checklist for Food Trucks that you can print to make sure you don't miss anything! 

It's completely FREE, and available in both English and Spanish!

Subscribe to get early bird discounts to our upcoming food safety courses!

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