Health inspectors check a food trailer against their state's version of the FDA Food Code: a handwashing sink separate from the three-compartment ware-washing sink, a fresh-water tank with a wastewater tank sized at least 15 percent larger, hot and cold running water, NSF-listed equipment, smooth cleanable surfaces and a commissary agreement. Eastcoast Concessions builds to the requirements you confirm with your local jurisdiction and puts them on the drawing before the build starts.
Almost every state adopts the FDA Food Code and adds its own layer. In New Jersey most towns follow Chapter 24 of the NJ Sanitary Code and the Department of Health requires plan review before your first inspection. In New York City the DOHMH issues the Mobile Food Vending license and unit permit; upstate counties run their own programs. Pennsylvania routes plan approval through county or municipal health bureaus, with Allegheny and Philadelphia running separate programs. Your local inspector's checklist is the one that counts.
Two separate fixtures: a three-compartment sink for washing, rinsing and sanitizing, and a dedicated handwashing sink with soap and towels (Food Code 5-203.11). Inspectors reject builds that try to make one sink do both jobs.
The fresh-water tank must be food-safe, corrosion-resistant, enclosed from fill to outlet and sloped to drain completely (Food Code 5-301 and 5-302). The wastewater tank must be at least 15 percent larger than the fresh-water tank (Food Code 5-401.11), so it never fills first. Hot and cold running water at the sinks.
Food-contact and splash surfaces smooth, nonabsorbent and easily cleanable; equipment NSF-listed or equivalent. We outfit every trailer with NSF-compliant, ETL-listed appliances from commercial brands so this line item is settled before inspection.
The health inspector signs off on sanitation; the fire marshal signs off on the cook line, and they are two different visits with two different checklists. A cook line with a fryer, griddle, charbroiler, range or pizza oven needs a UL 300 suppression system under NFPA 96.
Yes, in almost every jurisdiction. NJ, NY, and PA all require a licensed commissary for food prep, water fill, and wastewater dump unless the trailer is fully self-contained with approved on-board prep and storage. A signed commissary agreement is usually required at the time of license application.
Your jurisdiction's own list governs — bring it to us before the build and it goes on the drawing.
At minimum: a Mobile Retail Food Establishment license from your local health authority (most NJ towns follow Chapter 24 of the NJ Sanitary Code), a NJ commissary agreement, a NJ sales tax certificate (ST-3), and a fire-safety permit if you use propane or solid fuel. The NJ Department of Health (NJDOH) requires plan review before your first inspection.
Yes, in almost every jurisdiction. NJ, NY, and PA all require a licensed commissary for food prep, water fill, and wastewater dump unless the trailer is fully self-contained with approved on-board prep and storage. A signed commissary agreement is usually required at the time of license application.
Realistically 3–6 months from concept to first service: 2–14 weeks for the build, 2–8 weeks for plan review and permits (longer in NYC), plus time for insurance, branding, and a commissary agreement. Operators who build to their jurisdiction's code go into plan review with far fewer corrections.