How to Start a Food Truck in Salt Lake City: Complete Guide 2025

Starting a food truck in Salt Lake City is more accessible than in major cities, but it still requires navigating multiple agencies and meeting specific requirements. Operators can spend $20,000 buying a truck, then discover they need additional permits they didn't know about. Others get $1,300 in fines in their first week because they don't understand the parking restrictions.

Starting a food truck in Salt Lake City typically takes 2-3 months and costs $1,800-$4,500 in permit fees alone, according to the Salt Lake County Health Department. That's before you buy a truck, equipment, or pay for insurance and commissary fees.

The process involves the Salt Lake County Health Department, Utah Department of Agriculture and Food, and local business registration. But dozens of food trucks operate successfully in Salt Lake City, so it's definitely doable if you understand what you're getting into.

Understanding what you actually need, what it costs, how long it takes, and the mistakes that will cost you time and money is essential for a successful startup.

Start with Business Registration

You can't apply for any permits until you have a registered business entity. This sounds obvious, but operators often try to skip this step and waste weeks.

Most food truck operators in Salt Lake City choose either a sole proprietorship or an LLC. Sole proprietorships are simpler—no state registration required unless you're using a business name (then you need a DBA). But you get zero liability protection. If someone sues you, they can go after your personal assets.

LLCs cost $70 to register with the Utah Division of Corporations, plus $20 annually for the annual renewal. The paperwork is slightly more involved, but you get liability protection. If your food truck business gets sued, your personal assets are protected.

One operator in a shared that he tried to apply for permits before registering his LLC. The health department rejected his application, and he lost 2 weeks waiting to resubmit. Register your business first, then apply for permits.

You'll also need an EIN from the IRS, even if you're a sole proprietor. It's free, takes about 10 minutes online, and you'll need it for permits and tax purposes. Don't skip this—the city agencies will ask for it.

Get Your Sales Tax Certificate

Before you can operate, you need a sales tax permit from the Utah State Tax Commission. This is separate from your city permits, and you'll need it to legally collect sales tax.

The application can be done online or by mail. It's free, but you'll need your EIN, business registration documents, and a business address. If you don't have a physical address yet, you can use a registered agent or virtual office address.

Online applications usually get approved within 1-2 weeks. Paper applications take 3-4 weeks. Either way, you can't start operating without it.

One thing operators forget: you have to display your sales tax permit in your food truck. Keep a copy visible to customers and inspectors. Trucks can get violations for not displaying it properly.

The Mobile Food Unit Permit: The Main Requirement

This is the permit that everyone talks about, and it's issued by the Utah Department of Agriculture and Food. Unlike NYC, Salt Lake City doesn't cap the number of permits, so they're generally more accessible.

Mobile Food Unit Permits are valid for 1 year and cost $200-$350 depending on the type of unit, according to the Utah DAF. Processing units (where food is prepared on-site) cost more than non-processing units (pre-packaged food).

To get a permit, you need a valid Utah driver's license (Class B or higher for larger trucks), a Food Safety Manager Certification, proof of business registration, insurance certificate with $500,000-$1 million general liability minimum, vehicle registration, and a commissary agreement. The Salt Lake County Health Department handles local health inspections.

The timeline is more reasonable than NYC. The process typically takes 4-8 weeks if you have all your paperwork in order. Operators report that they got their permits in 5-7 weeks, which is much faster than NYC.

Don't even think about operating without a permit. Fines start at $500 and go up to $2,000, plus your truck can be impounded. Operators can get $1,300 fines in their first week, which can wipe out their entire first month's profits. The city takes this seriously.

Food Safety Manager Certification: Required Training

Every food truck operator in Salt Lake City needs a Food Safety Manager Certification. It's basically proof that you've completed food safety training. The certificate is valid for 3 years, then you need to renew it.

The Utah Department of Agriculture and Food requires certification through an accredited program, which costs $50-$150 depending on the provider. You can take it online or in-person, and it covers food safety, temperature control, cross-contamination prevention, proper handwashing, and health code requirements.

Most people finish the course in 1-2 days. The certificate gets issued immediately after you pass the exam, so this is one of the faster requirements to complete.

Get this done early. You can't apply for your mobile food unit permit without it, and it's one of the few things you can knock out quickly. One operator in a said he got his certification in one weekend, which saved him time later when he was rushing to get his permit application in.

The Commissary Requirement: Your Monthly Cost

Salt Lake City requires every food truck to have a commissary—a licensed commercial kitchen where you store food, prep ingredients, and clean equipment. You can't use a home kitchen. It has to be a commercial facility licensed by the health department.

This is where a lot of operators get surprised by the costs. Commissary fees typically run $150-$750 per month, depending on how much space you need and what services are included. Some commissaries just give you storage space. Others provide prep areas, cleaning facilities, and even help with food prep.

Your commissary agreement needs to specify storage space for food and supplies, prep space for food preparation, cleaning facilities for equipment, hours of access, and the monthly cost. The Salt Lake County Health Department has a list of licensed facilities you can search.

Finding a commissary usually takes 1-2 weeks. Search for "commissary kitchen Salt Lake City" or "shared kitchen space Salt Lake City" to find options. Many food truck operators use shared commercial kitchens because they're more affordable than dedicated spaces.

You need this agreement before you can get your mobile food unit permit, so don't wait until the last minute. Operators who don't budget for commissary fees can struggle to cover the $350/month cost in their first few months. Operators report that commissary fees are one of the biggest ongoing expenses, and you can't operate without one.

Vehicle Registration and Health Inspections

Your food truck needs to be registered in Utah through the Utah DMV. You'll need the title or proof of ownership, insurance, sales tax payment if applicable, and a VIN inspection. This usually takes 1-2 weeks.

But registration is just the beginning. Your truck also has to pass a health department inspection before you can operate. The inspector will check your equipment functionality, food storage and temperature control, sanitation, handwashing facilities, waste disposal, and overall compliance with health codes.

Inspectors are looking for specific things. Your refrigeration must maintain 41°F or below. Your hot holding equipment must maintain 135°F or above. You need a handwashing sink with hot and cold water. Food storage has to prevent contamination. Everything needs to be clean and properly set up.

Health department inspections get scheduled after you submit your permit application, usually within 2-3 weeks. If you fail, you'll get a list of violations to fix, then schedule a reinspection. Each reinspection can cost $50-$150.

The mistake operators make over and over: they buy a truck before they've secured their permits. Then they discover their truck doesn't meet health department requirements. Operators in have bought $33,000 trucks, then found out they needed $4,500 in modifications to meet health codes. They're stuck paying for a truck they can't use. Get your permits first, then buy or modify your truck to meet the requirements.

Insurance: Required Coverage

Salt Lake City requires specific insurance coverage, and you need proof of insurance before you can get your mobile food unit permit.

General liability insurance is mandatory with a minimum of $500,000-$1 million per occurrence. This covers injuries, property damage, and food-related incidents. Commercial auto insurance is also required for the vehicle itself, covering accidents, theft, and damage. Equipment insurance is optional but recommended—it covers your cooking equipment, refrigeration, and other expensive items.

Insurance typically costs $1,800-$4,200 per year. The exact cost depends on your coverage levels, driving record, and the value of your truck and equipment.

Work with an insurance agent who specializes in food service businesses. They'll understand the specific requirements and can help you get the right coverage. You can usually get quotes and coverage within 1-2 days, which is one of the faster parts of the process.

Parking: The Ongoing Challenge

Finding legal parking in Salt Lake City is more manageable than in denser cities, but it still requires understanding the rules. Salt Lake City has specific regulations about where you can park, and parking enforcement can be strict in certain areas.

If you're parking on the street, you need to follow city parking regulations. Some areas have restrictions on food truck parking. If you're on private property, you need written permission from the property owner specifying hours, fees, and responsibilities.

Some areas have designated food truck zones. Check with the Salt Lake City Planning Division for current zones and requirements.

The restrictions are specific. No parking within 20 feet of a crosswalk. No parking within 15 feet of a fire hydrant. No parking in bus stops or taxi stands. Some areas have time limits. And some areas prohibit food trucks entirely.

Competition for prime spots is moderate. Operators can get $180-$450 in parking tickets in their first week because they don't understand the restrictions. Operators report stories about expensive tickets. Learn the rules before you start operating, or you'll pay for it.

The Health Department Inspection

Before you can start operating, your truck has to pass a health department inspection. The inspector will visit your truck, usually at your commissary or a designated inspection location, and check equipment functionality, food storage and temperature control, sanitation, handwashing facilities, waste disposal, and overall compliance with health codes.

Common issues that cause failures include refrigeration not maintaining proper temperature, missing or non-functional handwashing sink, food stored improperly, dirty equipment or surfaces, and missing required equipment.

If you fail, you'll get a list of violations. Fix them and schedule a reinspection. Each reinspection can cost $50-$150, and it adds 1-2 weeks to your timeline.

Initial inspections are usually scheduled within 2-3 weeks of submitting your permit application. If you pass, you can start operating immediately. If you fail, you're looking at another 1-2 weeks minimum.

Do a practice inspection before your official one. Have someone familiar with health codes review your truck. Fix any issues beforehand to avoid delays. Operators in have shared that doing practice inspections with someone who works in restaurant management helps catch issues early, fix them, and pass on the first try. Operators who don't do practice inspections often fail and have to wait weeks for reinspections.

Ongoing Compliance: What You Need to Maintain

Once you're operating, the requirements don't stop. Health department inspectors can visit your truck at any time, and you must maintain compliance with health codes at all times. Not just during inspections—all the time.

Your mobile food unit permit must be renewed every year. Renewal costs $200-$350 plus any late fees if you miss the deadline. Your Food Safety Manager Certification must be renewed every 3 years—take a refresher course and pass the exam.

Keep your insurance current. Operating without insurance can result in fines and permit suspension. File and pay sales tax monthly or quarterly, depending on your sales volume. The Utah State Tax Commission handles tax collection.

Keep records of food purchases, sales, temperatures, and inspections. You'll need these for health department inspections and tax purposes. Operators can get violations because they can't produce temperature logs when an inspector asks for them. Keep everything documented.

What It Actually Costs

Let's talk numbers. According to the Utah DAF, a Mobile Food Unit Permit costs $200-$350 for a 1-year permit. The Food Safety Manager Certification costs $50-$150. Business registration costs $70 for an LLC, plus $20 annually for the annual renewal.

But that's just the official fees. Here's what you're actually looking at:

One-time costs include business registration ($0-$70 depending on structure), EIN (free), sales tax permit (free), Food Safety Manager Certification ($50-$150), Mobile Food Unit Permit ($200-$350), vehicle registration ($50-$200), and initial health inspection ($0-$100). Total one-time costs: $300-$870.

Monthly costs include commissary fees ($150-$750), insurance ($150-$350), parking permits and fees ($50-$280), and sales tax which varies. Total monthly: $350-$1,380.

Annual costs include permit renewal ($200-$350), Food Safety Manager Certification renewal ($50-$150 every 3 years), vehicle registration renewal ($50-$200), and LLC annual renewal ($20). Total annual: $320-$720.

The biggest surprise for most operators is the commissary fees. They're required, they're expensive, and you can't operate without one. Budget for this from day one.

Timeline: How Long It Actually Takes

If everything goes smoothly, you're looking at 2-3 months from start to finish. But delays are common, and they can stretch this to 4-5 months.

Weeks 1-2 are for business registration, EIN, sales tax permit, and Food Safety Manager Certification. These are the easy parts—you can knock most of them out quickly.

Weeks 3-4 are for securing a commissary agreement, getting insurance, and vehicle registration. Finding a commissary can take longer if you're picky about location or price.

Weeks 5-8 are for the permit application and processing. You submit your application, and the state reviews it. Processing time varies, but 3-4 weeks is typical.

Weeks 8-10 are for health department inspection and any truck modifications if your truck doesn't meet requirements. If you fail inspection, add another 1-2 weeks for reinspection.

Weeks 11-12 are for final approvals, parking permits, and actually starting operations.

Delays happen when health inspections fail, trucks don't meet requirements, or paperwork is incomplete. Operators in have shared that timelines can stretch to 4 months because they failed their first health inspection, then had to make truck modifications.

Start the process early. Don't buy a truck or sign leases until you have your permits. Operators who buy trucks before securing permits can discover they need expensive modifications. They're stuck paying for a truck they can't use.

Common Mistakes That Cost Time and Money

Operators make expensive mistakes that set them back months or cost thousands of dollars.

Starting without permits is the biggest mistake. Operating without a permit can result in $500-$2,000 fines, truck impoundment, and permit denial. Always get your permits first. Operators can get $1,300 fines in their first week, which can wipe out their entire first month's profits.

Not budgeting for commissary fees catches many operators off guard. Commissary fees are required and expensive—$150-$750 per month. Factor them into your monthly costs from day one. Operators report that commissary fees are one of the biggest ongoing expenses, and you can't operate without one.

Buying a truck before getting permits is risky. You might buy a truck that doesn't meet health department requirements, or you might need expensive modifications. Get permits first, then buy or modify your truck. Operators can get stuck with $33,000 trucks they can't use because they need $4,500 in modifications.

Not understanding parking restrictions leads to expensive tickets. Salt Lake City has specific parking rules for food trucks. Learn them before you start operating, or you'll pay for it in tickets and impoundment fees.

Missing renewal deadlines can cost you. Permits, certifications, and registrations must be renewed on time. Set reminders and don't let them expire. Operators who let their permits expire have to reapply and can lose 1-2 months of operations.

Not maintaining health code compliance leads to violations, fines, and potential permit suspension. Stay compliant at all times, not just during inspections. Inspectors can show up unannounced, and violations can shut you down.

The Bottom Line

Starting a food truck in Salt Lake City is a process, not a one-time application. The operators who succeed are the ones who understand the requirements, budget for all costs, and maintain compliance.

Start with permits, not the truck. Get your business registered, permits secured, and licenses approved before you invest in a truck or equipment. This reduces risk and ensures you can actually operate. Budget for all costs—permits, licenses, commissary fees, insurance, and ongoing compliance all cost money. Don't underestimate these expenses.

Build relationships with health department inspectors, commissary operators, and property owners. Good relationships make everything easier. Be professional, responsive, and compliant. Stay compliant at all times—health code violations, parking tickets, and permit issues can shut you down.

The process takes 2-3 months if everything goes smoothly, but delays are common. Budget $1,800-$4,500 for permit fees alone. Monthly costs run $350-$1,380 for commissary, insurance, and parking. It's expensive, but dozens of operators make it work.

Ready to find a location for your Salt Lake City food truck? Browse available spots on FoodTruckLease to see listings in Salt Lake City with pricing, photos, and reviews from other operators. Understanding location costs is just as important as understanding permit costs when starting your food truck business.