North Carolina food truck permits: mobile food units and commissaries

North Carolina has a strong food truck scene in Charlotte, Raleigh, Durham, Asheville and Wilmington, and many restaurant owners are thinking about a truck as a second channel, a catering tool or a way to test a concept. The paperwork is not the same as for a restaurant, and the order in which you do things matters: some steps must happen before you buy or build. Here are the main steps. County rules and fees differ, so the county environmental health office where you plan to base the truck is your first call.

Who issues the permit?

The county or district health department. State food rules set the standards, and the local health department where the truck's commissary is based generally reviews the plans, inspects the truck and issues the permit. That may mean the county of your commissary, not the county where you serve food, is the one that permits you. If you serve in several counties, ask each county what it expects when you cross its line, and confirm the rule with the environmental health office where you plan to base the truck.

What is a commissary and do you need one?

A commissary is a permitted restaurant, food stand or other approved facility where the truck reports at least daily for supplies, cleaning, water, waste disposal and servicing. Home kitchens do not qualify, and counties do not approve private residences as commissaries. Shared-use kitchens may be approved or turned down depending on space, water and sewage limits. A written agreement between the truck operator and the commissary is required, and some counties want it notarized. If you already own a restaurant, your kitchen can be the commissary once the county approves it.

What is plan review and why does it come first?

Plan review is the county's check of your truck's design before it is built or permitted. Counties generally ask for plan review before construction and permitting of both carts and mobile food units. You submit drawings or a description of equipment, sinks, water tanks, waste tanks, surfaces, ventilation and menu. Some counties charge a plan review fee, so ask what yours charges. Do not buy a truck before you talk to the county, because a layout that does not meet the rules costs a lot to change.

What does the truck itself need?

Sinks for handwashing and for washing, rinsing and sanitizing equipment, hot and cold running water from a tank of an approved size, a waste tank at least as large as the water tank (ask the county for its exact sizing rule), refrigeration that holds safe temperatures, smooth cleanable surfaces and protection from insects. Liquid waste must go to an approved sewage system or a permanent tank at the commissary, not to the street or a storm drain. A fire suppression system is usually required if you use fryers or grills under a hood.

What other permits and licenses do you need?

Local business licenses and zoning approvals vary by city. Charlotte, for example, requires a Mecklenburg County mobile food unit permit, a City of Charlotte business privilege license and a commissary agreement. Fire inspections are separate from the health permit, and so are vehicle title, registration and insurance with the state Division of Motor Vehicles. You need a sales tax registration with the North Carolina Department of Revenue, because the truck collects tax on sales. Units selling only coffee, tea or lemonade may fall under the state Department of Agriculture instead, as in Wake and Brunswick counties.

Where can you park and sell?

Not everywhere. Cities and towns have their own rules on where trucks may operate: on private property with the owner's permission, in designated lots, at events with a special permit, or on public streets in limited zones. Ask the city planning office and the event organizer before you plan. Many trucks earn more from regular spots such as breweries, office parks and farmers markets than from random locations. Get written permission from property owners.

What will it cost, and how long does it take?

Costs vary widely: the truck, the fit-out, the permits, insurance, the commissary rent and the cost of staff and supplies. Commissary rents range widely by region, so ask for quotes. Allow several weeks for plan review, inspection and corrections. Build time into your plan, and do not promise an opening date until the county signs off.

Do you want guests to know where your truck is today?

Mosey is a food-first app where diners search by dish and mood, rate what they ate and keep lists of places they want to try. For a business that moves, being known for a dish matters more than being known for a street, and ratings from guests who found you at a brewery or a market build a record that follows you. Mosey also gives your business its own page and list of regular guests, so the people who love your food can find you again.

More guides for your business:

• North Carolina ABC permits and the 30 percent food rule for restaurants
• North Carolina's population boom: what it means for restaurants
• Planning a North Carolina restaurant around mountain and coast seasons

More in the US guides for food businesses.