To start a food truck business in Florida, you need a Mobile Food Dispensing Vehicle license from the Florida Department of Business and Professional Regulation (DBPR), a commissary agreement, a certified food manager, local permits and serious insurance. The truck itself is the big cost. With a used, turnkey truck plus everything else, expect roughly $75,000-$145,000 to launch.
Start with the menu, not the truck
Your concept decides your equipment, your generator size, your commissary needs and where you can park. Tacos, Cuban sandwiches, BBQ, lobster rolls, açai bowls and desserts all work on Florida trucks, but each one needs a different kitchen.
Before you shop for a truck, know your signature dish, whether you can make it consistently in a cramped mobile kitchen, and whether there’s demand for it where you plan to park. If the menu only works at lunch or only at night events, that limits where you can earn.
How do you form a food truck LLC in Florida?
Food trucks carry real liability: foodborne illness claims, vehicle accidents and customer injuries. An LLC keeps those claims away from your personal assets, and banks, commissaries and event organizers prefer dealing with a formal business.
- Choose a name. Check availability on the Florida Division of Corporations (Sunbiz) site. It must include “LLC.” Your LLC name and truck name don’t have to match. Many operators form the LLC under a plain name and register a DBA (fictitious name) for the truck brand.
- File Articles of Organization. File online through Sunbiz for $125. Processing takes 2-3 business days.
- Write an operating agreement that documents ownership and operating rules.
- Get an EIN. It’s free from the IRS at irs.gov.
- Open a business bank account and keep all truck income and expenses in it.
How do you get a food truck license in Florida?
Florida requires every mobile food dispensing vehicle, meaning any vehicle that prepares or sells food to the public, to hold a license from DBPR. You’ll need a commissary agreement and a vehicle inspection, and the application fee runs $176-$455.75. That range is based on seating capacity, so trucks usually pay toward the lower end.
The application goes like this:
- Complete the DBPR application online.
- Provide your commissary agreement.
- Pay the application fee.
- Schedule and pass the inspection.
- Receive your license.
Why do you need a commissary?
Florida requires food trucks to operate from a licensed commissary kitchen. It’s your base for food storage, potable water, wastewater disposal, and cleaning and sanitizing equipment, plus prep space if you need it. Options include commercial kitchen rentals, a restaurant that lets you use its kitchen during off-hours, food truck parks with commissary facilities, and dedicated commissary operations.
Budget $400-$1,500 a month, depending on services and location. Line this up before you apply, since the license application asks for it.
What does the health inspection look for?
Your local county health department has authority over food truck operations. Requirements vary by county, but the truck generally needs:
- Refrigeration for all perishable food
- Hot and cold running water
- A three-compartment sink for washing plus a separate handwashing sink
- Proper ventilation and exhaust
- A fire suppression system
- Adequate food storage, smooth cleanable surfaces and proper waste disposal
Operationally, you’ll need food handler training for all employees, temperature logs, proper labeling, pest control and hygiene standards.
At least one certified food manager must be on duty during all operating hours. Get certified through an ANSI-accredited program, such as ServSafe Food Protection Manager, the Florida Restaurant and Lodging Association’s SafeStaff, or the National Registry of Food Safety Professionals. The course and exam cost $100-$200.
Expect an inspection to get your license, routine inspections afterward (announced and unannounced), and more if someone complains. Violations can mean fines, required corrections or license suspension.
Which local permits do you need?
Start with a local business tax receipt from your home county. Fees run $30-$500 depending on where you are.
Then come the city and county mobile vendor permits. Miami-Dade County requires a Mobile Food Vendor Permit, and the City of Miami requires its own on top of that. Tampa requires a Mobile Food Unit permit, Orlando requires food truck permits with specific zoning restrictions, and Jacksonville requires a Mobile Food Establishment permit. Each one has its own application, fees ($100-$500 a year), rules on hours and locations, and health requirements. You need a permit in every city where you operate.
Specific spots add their own paperwork: written permission from private property owners, special event permits, public right-of-way permits, and park or beach vending permits. Some cities also keep food trucks a set distance from brick-and-mortar restaurants, typically 200-500 feet.
Call each city’s permitting office before you book a spot there. Rules differ from one city to the next, and they change.
How much does a food truck cost?
| Option | Cost | What you get |
|---|---|---|
| New custom truck | $75,000-$200,000 | Built to your specs with new equipment |
| Used food truck | $40,000-$100,000 | Faster and cheaper, but mechanical and equipment failures are costly |
| Retrofit | $20,000-$70,000 | A used truck or trailer you or a fabricator build out |
Trailers cost less but need a tow vehicle. Trucks are easier to maneuver and self-contained. Some events and locations prefer one over the other, so ask the places you want to work before you buy.
If you buy used, pay for a thorough inspection of both the engine and the kitchen. A cheap truck that spends weeks in the shop isn’t cheap.
Beyond the cooking equipment your menu needs, budget for a point-of-sale system, fresh and gray water tanks, and power. Most trucks run on a generator, typically 7-20 kW depending on equipment load, and a commercial one costs $3,000-$15,000. Choose between propane and diesel with fuel costs and local noise rules in mind.
What insurance does a food truck need?
| Coverage | What it covers | Typical cost |
|---|---|---|
| Commercial auto ($1,000,000 liability typical) | The vehicle and liability for accidents | $3,000-$6,000 a year |
| General liability ($1,000,000 per occurrence typical) | Third-party injuries and property damage where you operate | $2,000-$4,000 a year |
| Product liability | Foodborne illness and allergen claims, often bundled with general liability | $1,500-$3,000 a year |
Workers’ compensation is required in Florida once you have 4 or more employees, and it’s worth having even before that. Equipment and property coverage protects your cooking gear and inventory, business interruption covers lost income while the truck is out of service, and an umbrella policy adds liability limits on top.
All in, expect $8,000-$15,000 a year to insure a food truck properly.
Where should a Florida food truck park?
Location decides whether a truck makes money. Lunch spots like office parks, medical districts and campuses depend on relationships with property owners and showing up consistently. Event fees range from free, in exchange for a percentage of sales, to $500 or more for premium events.
Breweries deserve a close look. Many Florida breweries partner with food trucks instead of running their own kitchens, and a regular slot can give you reliable income. Food truck parks offer shared seating, bathrooms and parking, with rent typically running $300-$800 a month.
Start with 2-3 reliable locations, drop the ones that underperform, and keep a predictable schedule so regulars can find you. Post your location daily on social media and list yourself on apps like Street Food Finder and Roaming Hunger.
Startup costs at a glance
| Expense | Estimated cost |
|---|---|
| LLC formation | $125 |
| Food truck (used, turnkey) | $50,000-$80,000 |
| Additional equipment | $5,000-$15,000 |
| Generator | $3,000-$10,000 |
| POS system | $500-$2,000 |
| State license | $176-$456 |
| Local permits | $200-$1,000 |
| Food manager certification | $100-$200 |
| Initial inventory | $2,000-$5,000 |
| Insurance (annual) | $8,000-$15,000 |
| Commissary (first month) | $400-$1,500 |
| Marketing and branding | $500-$2,000 |
| Working capital | $5,000-$10,000 |
| Total | $75,000-$145,000 |
New versus used equipment and how elaborate your buildout is move this number more than anything else.
What does running the truck look like?
Every day starts and ends at the commissary: prep and loading in the morning, waste disposal and cleaning at night. In between, track sales by location and day, plus labor, fuel, commissary and event fees. Aim to keep food costs at 28-32% of revenue.
Equipment will fail, and Florida heat and afternoon storms will cut into service. That’s why the working capital line in the table above matters.
What has to be renewed each year?
- Florida LLC annual report: due by May 1 each year, $138.75
- DBPR mobile food license: renewed annually
- Local permits: on each jurisdiction’s schedule
- Health inspections: ongoing
On taxes, you’ll collect and remit sales tax (monthly or quarterly), pay quarterly estimated federal taxes, and pay reemployment tax once you have employees.
Get the LLC done while you hunt for a truck
Truck shopping and commissary searches take weeks. The LLC doesn’t have to. IncCraft handles your LLC formation while you focus on perfecting your menu and securing your truck. We’ll file your Articles of Organization, get your EIN, and provide registered agent service, so your licenses and permits can go in under the business’s name from the start.
Get started with your Florida food truck LLC today.