Full Guide to NYC Food Truck Permits: Vending, Events, and Street Fairs

If you’re a food entrepreneur or veteran planning to operate a food truck or food cart in New York City—whether for daily street vending, special events, or seasonal street fairs—you must understand the city’s strict and complex permit system.

NYC food truck permits are among the most heavily regulated in the U.S., with detailed health, safety, and construction requirements that every mobile food business must meet.

At Factory Food Trucks, we’re an experienced NYC food truck builder specializing in fully compliant build-outs that meet NYC DOHMH (Department of Health & Mental Hygiene) and FDNY (Fire Department of New York) standards. We ensure your unit passes inspections, operates legally from day one, and we guide you through the exact permit process that fits your business model.

Let’s break down each permit type in detail below.

• Allows vending anywhere in NYC (in approved zones).
• Capped—available only via waiting list or lottery.
• Permit holder does not need to be present; staff can operate the truck.
• Cannot vend alongside NYC parks (reserved for veterans).
• Can operate at street fairs and events.
• Inspection: Truck or cart must be brought to DOHMH premises for inspection by health inspectors.
• Decal sticker will be installed on the unit.

• Allows vending in one borough only (Brooklyn, Queens, Staten Island, or the Bronx, borough outside manhattan).
• No specific Manhattan borough permit, it’s included in the citywide permits.
• Available as a 2-year.
• Cannot operate in parks within that borough.
• Owner does not have to be present.
• Can participate in street fairs and events.
• Inspection: Truck or cart must be brought to DOHMH premises for inspection.
• Decal sticker will be installed on the unit.

• Valid from April to October.
• Capped—available only via waiting list or lottery.
• Holder not required to be present during vending.
• Cannot vend alongside parks.
• Can operate at street fairs and events.
• Inspection: Truck or cart must be brought to DOHMH premises for inspection.

Decal sticker will be installed on the unit.

• Same privileges as the full-term citywide permit, but owner must be present during vending.
• Introduced to prevent illegal permit leasing.
• Inspection: Truck or cart must be brought to DOHMH premises for inspection.

Decal sticker will be installed on the unit.

• Available year-round to eligible veterans.
• No cap—one permit per person.
• Veteran must be present on-site while vending.
• Can vend alongside parks but not on regular streets.
• Can operate at street fairs and events.
• Inspection: Truck or cart must be brought to DOHMH premises for inspection.

Decal sticker will be installed on the unit.

• Location-specific; valid only at the leased property.
• No cap—two-year permit.
• Cannot vend on streets or park sides—location only.
• Inspection: Truck or cart must be brought to DOHMH premises for inspection.

Decal sticker will be installed on the unit.

• Processing Food: For on-site cooking (grilling, frying, breakfast service). Non-processing permits do not allow cooking.
• Non-Processing Food: Serving only pre-made food, coffee, pastries—no cooking inside the truck/cart.
• Green Cart Permits for Fruit & Vegetable: Citywide or borough-restricted for produce only; juicing is not allowed (juicing = processing).

• A Grade: Minimal violations; meets the highest food safety standards.
• B Grade: More violations than allowed for an A, but not enough to warrant closure.
• C Grade: Serious or numerous violations that can lead to temporary closure until corrected.

Maintaining an A not only keeps you compliant but also boosts customer confidence, just as it does for restaurants.

• For operations lasting no more than 14 consecutive days at a single event or location.
• Where to Use: Street fairs, festivals, flea markets, seasonal events, one-day or weekend markets, special events in parks.
• Not valid for street vending or park vending outside permitted events.
• Can operate from a tent or from a food truck/cart.
• If using a food truck/cart, no DOHMH facility inspection is required—inspection happens on-site at the event.
• No decal sticker installed, since there is no inspection in the DOHMH facility.
• How to Get It
• Apply in person at the NYC Department of Health & Mental Hygiene, 42 Broadway, New York, NY, or online. The application fee is $70, and the permit can be issued under either your personal name or your business name.

• One-Day Event in a Park
  • Requires a Special Event Permit from NYC Parks.
  • Requires a TFSE Permit from DOHMH unless you already hold a DOHMH mobile food vending permit.
• Daily or Long-Term Park Vending
  • NYC Parks leases vending spots through an auction process.
  • Requires a restricted DOHMH permit tied to that specific location.

• Only 20-pound propane tanks allowed.
• Larger tanks (30 lb, 40 lb) are prohibited—enforced by NYC Parks & FDNY.

• On NYC streets, tanks can be up to 100 lbs each.
• Maximum two tanks at any time (regardless of size).
• More than two tanks = FDNY violation + possible criminal court summons.

• Mobile Food Vendor License – Issued to the person vending; renewed every two years.
• Mobile Food Vending Unit Permit – For the truck/cart; capped and issued only via waiting list or lottery.
• Commissary Agreement – For daily cleaning, servicing, restocking, and waste disposal at a DOHMH-approved commissary.
• G-23 FDNY Certificate – Required for propane use.
• Vehicle registration, insurance, and state emissions inspection.

• Event organizers secure an Event Vending Permit from NYC.
• Vendors need a TFSE Permit from DOHMH or an existing DOHMH permit.
• Food trucks must meet full NYC build standards:
  • Stainless steel interiors
  • Approved water systems
  • Separate propane/generator compartments
• G-23 FDNY Certificate required for propane.

Even for single-day events, NYC requires ful health and fire code compliance.

• DOHMH health standards still apply.
• FDNY inspections may be required for propane or generators.
• Indoor catering must be fully electric—no propane/generators indoors. Use building electrical power or battery systems.

• Full Stainless Steel or Aluminum Interior: No rusty metals or black steel.
• Water System:
  • Two-compartment sink (no hand-wash sink required in NYC).
  • 40-gallon minimum fresh water tank.
  • 48-gallon stainless steel grey water tank (15% larger than fresh).
  • No plastic tanks, even if NSF-certified.
• Separate Propane & Generator Compartments: Fully enclosed and outside the cooking area.
• Proper Exhaust Hood & Fan: For ventilation and safety.

• No fire suppression system required.
• Must carry:
  • Class K fire extinguisher (for fryers & grills) with NYC fire tag.
  • Class A fire extinguisher (general safety) with NYC fire tag.
• All propane systems must be FDNY inspected and approved.
• G-23 FDNY Certificate required for propane use.
• Maximum two propane tanks (up to 100 lbs each) at any time.

Call 646-399-0645 today to start your NYC food truck project and get expert guidance from build to operation.