Become a Food Truck Vendor

Food trucks, hot dog carts and ice cream trucks are required to obtain a business tax receipt and pass a fire inspection in the city of Clearwater.

Food trucks cannot be stored or parked at a residential property at any time as these are commercial vehicles are not permitted per code, unless there is an active event they are attending with the owner's or event organizer's permission.

If you would like to be a part of a city-hosted special event, visit the special event inquiry form to inquire about being a vendor.

Online

Step 1.Apply for a Clearwater Business Tax Receipt

Food trucks are required to obtain their own business tax receipt with the city of Clearwater. It is a fee-exempt business tax receipt with no added fees. You will need to provide a copy of the applicant's state license with either the Department of Business and Professional Regulations (DBPR) or from the Florida Department of Agriculture and Consumer Services (FDACS).

Apply for a Business Tax Receipt

Step 2.Pass a Fire Inspection

Food trucks are required to pass a Clearwater Fire & Rescue Inspection to operate within Clearwater city limits. If you complete your food truck inspection prior to the event, the fee is $50. Day-of-event inspections are $250. Food trucks will be inspected in accordance with the NFPA 1 Fire Code Chapter 50 Mobile and Temporary Cooking.

Schedule an Inspection

Step 3.Review the Public Utilities On-Site Cooking Guidelines

To minimize pollution, these rules must be followed:

  • Food trucks (mobile food dispensing vehicles) must be licensed by the state and the license number provided. This serves as an assurance that gray water is legally disposed of at an approved location. Every mobile food vendor should be able to provide a permit or license from one of the following three Florida agencies: Department of Agriculture and Consumer Services, Department of Business and Professional Regulation, or the Department of Health.
  • Cooking oil cannot go down a storm drain or onto the ground. Used oil must go into a used cooking oil recycling bin. There is one of these at the City of Clearwater Recycling Center at 1701 Hercules Ave. For larger events, used cooking oil bins can be provided by a grease waste disposal company (ask for list if interested).
  • Grey water that was used in cooking and washing must be hauled off-site and disposed of at a legal wastewater disposal site (This is why food trucks must be licensed by the state).
  • Food scraps can be disposed of with other solid waste and go out with the trash.
  • On-site green space (vegetated or bare soil) can be used for the disposal of clean ice.
  • The area under grills or other cooking appliances must be covered to protect the pavement or vegetation from oil or other cooking waste that may drip or spill.

Double-check the commonly failed items below to avoid failing your fire inspection.

  • having a class K fire extinguisher
  • employees should be trained and know how to use the portable fire extinguisher, proper method of shutting off fuel sources, how to notify the fire department, how to refuel, how to perform leak detection and the fuel properties.
  • Where piping is installed outside the vehicle, it shall be installed as follows:
    • Piping shall be under the vehicle and below any insulation or false bottom.
    • Fastening or other protection shall be installed to prevent damage due to vibration or abrasion.
    • At each point where piping passes through sheet metal or a structural member, a rubber grommet or equivalent protection shall be installed to prevent chafing.
  • Gas piping shall be installed to enter the vehicle through the floor directly beneath or adjacent to the appliance served.
  • If a branch line is installed, the tee connection shall be located in the main gas line under the floor and outside the vehicle.
  • Portable generators shall be positioned so that the exhaust is at least 5 ft (1.5 m) in any direction away from any openings, air intakes, means of egress, or from any building, structure, or vehicle.
  • Exhaust hoods shall be cleaned, inspected and tagged by a licensed company annually or as needed. Hood suppression systems shall be inspected and certified by a licensed company bi-annually.
  • Gas cylinders shall be secured in an upright position to prevent tipping over.
  • Where a shutoff valve is provided, it shall be readily accessible and identified with a sign permanently affixed to the vehicle in reflective decal material with letters a minimum of 2 in. (50 mm) high.
  • LP-Gas systems on mobile food service vehicles shall be certified for compliance with NFPA 58 by an approved company with expertise in the installation, inspection, and maintenance of LP-Gas systems and the certification shall be good for one year.
  • LP-Gas fuel containers used on passenger-carrying vehicles shall not exceed 200 gal (0.8 m3) aggregate water capacity.
  • A flexible connector shall be installed between the regulator outlet and the fixed piping system to protect against expansion, contraction, jarring, and vibration strains.
  • All fat fryers shall have a lid over the oil vat that can be secured to prevent the spillage of cooking oil during transit. This lid shall be secured at all times when the vehicle is in motion.
  • Deep fat fryers, fry-o-lators, or other appliances having combustible liquids heated by LP Gas, solid fuels, or electricity shall be protected by an approved hood fire suppression system or other approved means of extinguishment in the event of fire.

Contact Us

Phone

727-562-4700

Email

specialevents@myclearwater.com

Location

Special Events
1160 Seminole Street
33755
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