Miami Food Truck Permits & Compliance Checklist

Required Permits & Licenses for Miami Food Trucks

Start by obtaining a Mobile Food Vendor License from Miami-Dade County Health Department, which requires proof of a commissary (approved food preparation facility), vehicle registration, and liability insurance (minimum $300,000 coverage). You'll also need a state-issued Food Service License from FDACS and a City of Miami business tax receipt. Complete ServSafe Food Handler Certification for at least one operator on-site. Submit a detailed menu and vehicle diagram showing equipment layout, handwashing stations, and waste disposal systems. Processing times typically take 2–4 weeks after application, so apply well before your planned launch date.

Vehicle & Equipment Inspection Requirements

Your food truck must pass a comprehensive health inspection covering NSF-certified equipment, hot/cold holding units (hot food ≥135°F, cold food ≤41°F), a three-compartment sink for washing/rinsing/sanitizing, and a separate handwashing sink with hot/cold running water and soap. Propane systems require inspection and certification. All food contact surfaces must be stainless steel or food-grade materials. Grease traps and wastewater disposal systems must connect to an approved commissary. Miami-Dade inspectors check for pest control measures, thermometer placement, and adequate storage for single-use items. Vehicle exhaust hoods and ventilation systems must meet Florida Building Code standards.

Common Violations & Compliance Best Practices

Frequent violations include improper food temperature control, missing or expired permits, inadequate handwashing facilities, and unapproved commissary locations. Cross-contamination during preparation is cited when raw proteins are stored above ready-to-eat foods. Prevent violations by logging daily temperature checks, scheduling monthly commissary audits, training staff on allergen protocols, and maintaining current health permits visibly on the vehicle. Use real-time food safety monitoring to track temperature logs and inspection schedules. Report any equipment failures immediately to avoid serving unsafe food. Keep documentation of supplier certifications, cleaning logs, and employee health records for 1–2 years as required by FDACS.

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