Summary
What’s Allowed, What’s Not & How to Stay Open Legally
Unlike brick-and-mortar kitchens, food trucks operate under mobile unit regulations that vary by state and city—but almost all jurisdictions follow the same core rule:
If you cannot legally wash, rinse, and sanitize on the truck, you MUST use a permitted commissary kitchen.
There is no workaround, and this is one of the most common reasons food trucks get shut down during inspection.
The Three Legal Warewashing Options for Food Trucks
OPTION 1: Full Three-Compartment Sink Onboard (Rare, But Allowed)
Some large food trucks and trailers legally install:
- Three-compartment sink (wash–rinse–sanitize)
- Separate hand sink
- Hot water heater (capable of 110°F+)
- Fresh water tank
- Wastewater holding tank
- Chemical sanitizer + test strips
Pros
- No need to leave truck for dishwashing
- Faster turnaround
- Full operational independence
Cons
- Takes up critical truck space
- Heavy water weight
- Limited tank capacity
- Requires frequent dumping
- Strict inspection scrutiny
Still requires a commissary in most jurisdictions for tank dumping and food storage.
OPTION 2: Commissary-Based Dishwashing (Most Common & Preferred)
This is the most common and most reliable method for food truck operators.
How It Works
Truck performs only:
- Light prep
- Cooking
- Service
All dishwashing happens at:
- A licensed commissary kitchen
With:
- Full commercial dishwasher
- Three-compartment sink
- Grease interceptor
- Approved drying & storage
Pros
- Lowest inspection risk
- No onboard plumbing complexity
- Better sanitizing performance
- Easier compliance
- Supports high-volume service
Cons
- Requires daily travel to commissary
- Requires signed commissary agreement
- Limited flexibility outside operating hours
Most health departments require proof of a commissary agreement for truck permitting.
OPTION 3: Disposable-Only Service (Very Limited Use Cases)
Some operations avoid dishwashing by using:
- Disposable plates
- Disposable cutlery
- Disposable cups
However:
- Not allowed for cookware
- Not allowed for prep utensils
- Not allowed for beverage ice scoops
- Not allowed where reusable food-contact surfaces exist
You still must have:
- Handwashing sink
- Wastewater tank
- Grease management
- Commissary access in many jurisdictions
What Is NOT Allowed on a Food Truck
- Residential dishwashers
- Washing dishes at home
- Dumping wastewater in storm drains
- Using only a hand sink for warewashing
- Reusing dirty utensils without sanitizing
- Sanitizing with spray bottles only
Any of the above will fail inspection immediately.
If a Food Truck Has a Dishwasher, It Must Be
- NSF-rated commercial unit
- Properly vented
- Indirectly drained with air gap
Supported by:
- Water heater
- Fresh water tank
- Wastewater tank
- Chemical sanitizer or booster (if high-temp)
- Test strips (if chemical)
Most trucks do NOT have adequate electrical or water capacity for true commercial dish machines.
Food Truck Dishwashing Inspection Focus Areas
Inspectors will verify:
- Where warewashing occurs
- Commissary agreement on file
- Three-compartment sink access
- Sanitizer test strips present
- Hot water availability
- Wastewater disposal method
- Grease disposal method
- No dishes washed at unauthorized locations
Top Reasons Food Trucks Fail Dishwashing Inspections
- No signed commissary agreement
- Using home sink for dishes
- No sanitizer test strips
- Wastewater dumping violations
- No three-comp sink access
- Using hand sink for dishes
- Storing dirty dishes in prep areas
Best-Practice Dishwashing Setup by Truck Type
Aldevra Food Truck Dishwashing Guidance
The key to staying open as a food truck is not what you wash on the truck—it’s where and how you sanitize off the truck.
