Good news, food truck owners! Texas just passed HB 2844 — signed June 20, 2025 — and it’s a game-changer for food trucks.

Starting July 1, 2026, you’ll only need ONE state license to run your truck anywhere in Texas. No more buying a new health permit every time you roll into a different city.

If you’re a small-scale food business (under $1.5M/year and with the right state permit or food manufacturer license), cities can’t make you pay their permit fees or get extra local licenses.

🛻 Your New State License

• Required July 1, 2026

• One license per truck (list multiple trucks on one application)

• Inspection within 14 days after your complete application — must pass to operate

• Renew once a year; you can keep working if your renewal’s pending

• Lets you work in multiple cities without those extra local health permits

🚫 What Cities Can’t Do to You (If You Have the State License)

• Cap the number of state licenses

• Ban propane beyond state rules

• Make “distance from restaurant” rules

• Force a commissary if your truck’s fully equipped & waste is handled right

• Require fingerprints or GPS to get licensed

• Demand constant movement except when serving

• Add extra fire/health inspections if you already passed within the year

• Charge local permit fees if you’re a qualifying small-scale food biz

🧼 What Inspectors Will Look At

• Truck is safe & clean for storing, prepping, and serving food

• Food safety rules followed

• License & inspection cert posted where customers can see

• CDL on file if required for your truck

📍 Local Rules Still in Play

• Fire code, zoning, and where you can park/serve

• Non-conflicting operational rules

• Small-scale exemption only covers permits/fees — you still follow safety & zoning laws

🗓️ Timeline

• June 20, 2025 – Law signed

• Sept 1, 2025 – Rulemaking starts

• May 1, 2026 – Rules finalized

• July 1, 2026 – State license required, small-scale local permit relief kicks in

✅ Your To-Do List

• Figure out your license type (Type I/II/III)

  • Type I – Vendors who dispense only prepackaged foods, don’t serve time- or temperature-controlled or potentially hazardous beverages, and present a low risk to public health.

  • Type II – Vendors who serve foods that require limited handling and preparation (e.g., assembling sandwiches, warming items) but do not perform full cooking or extensive food prep.

  • Type III – Vendors who prepare, cook, hold, and serve food directly from their vehicle—essentially full-service operations with higher complexity and risk.

• Get inspection-ready: temps, propane setup, waste disposal, clean equipment

• Gather paperwork: registration, insurance, permits, menu, planned stops

• Keep following local fire/zoning rules

• If you’re under $1.5M revenue, confirm your small-scale status & get your state permit or manufacturer license

Bottom line: One license, statewide freedom. Get your truck inspection-ready and apply before July 1, 2026 so you can roll anywhere in Texas without the local permit hassle.

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