To legally sell fresh-squeezed lemonade or other beverages from a cart or trailer in Dallas-Fort Worth in 2026, you now need a Texas DSHS Mobile Food Vendor license, a Texas sales tax permit, food handler and food manager certifications, and a commissary agreement — plus local approval from the specific city where you operate.
This checklist walks you through every step, in order, updated for the new statewide rules.
What changed on July 1, 2026
As of July 1, 2026, Texas House Bill 2844 moved all mobile food vendor licensing to the Texas Department of State Health Services (DSHS). You no longer get a separate health permit from each city or county health department — one DSHS license covers the food-safety side statewide.
The old "Mobile Food Unit (MFU)" term is now "Food Vending Vehicle (FVV)" operated by a "Mobile Food Vendor (MFV)." Cities and counties still control local business registration, zoning, vending spots, parking, and event permits — so you still confirm local rules where you operate.
Because this is now a statewide Texas system, the licensing steps below are the same whether you operate in Dallas-Fort Worth, Houston, San Antonio, Austin, or anywhere else in Texas — only the local city rules change.
Which DSHS license type is lemonade?
DSHS assigns a license type by how you handle food:
- Type I — prepackaged, non-perishable items only (e.g., prepackaged ice cream/snacks). Application fee $309, no pre-licensing inspection fee.
- Type II — food or drink prepared to order and served for immediate consumption (examples: snow cone, coffee, and lemonade carts). Application fee $618 + $400 pre-licensing inspection fee.
- Type III — cooking, hot/cold holding, reheating (burger, taco, BBQ trucks). Application fee $876 + $500 pre-licensing inspection fee.
Fresh-squeezed lemonade made to order almost always falls under Type II — same category as snow cone and coffee vendors. Confirm your exact classification with DSHS before you pay.
The full DFW checklist (in order)
- Form your business & get an EIN. An LLC is recommended (Texas Secretary of State filing ~$300). Get a free EIN from the IRS.
- Get your Texas Sales Tax Permit. Free from the Texas Comptroller — required before you sell anything.
- Get certified. At least one Certified Food Manager (ServSafe or equivalent, ~$150) and a Food Handler certificate for every employee (~$15–30 each, within 60 days of hire).
- Line up a commissary. Texas requires mobile vendors to work from a licensed commissary kitchen (your base for water, wastewater, and prep). Get a signed commissary agreement — DSHS needs it before licensing. DFW commissary space runs ~$300–$1,200/month.
- Apply for your DSHS Mobile Food Vendor license. Apply through DSHS Online Licensing Services. Pay the application fee + pre-licensing inspection fee for your type (Type II lemonade = $618 + $400). Contact: MobileFoodVendor@dshs.texas.gov or 512-406-2644.
- Pass your pre-licensing inspection. DSHS inspects your cart/trailer before issuing the license. Once you pass, your license is valid for one year from the inspection date. (If you already held a local mobile license before July 1, 2026, you can keep operating while you transition — provide proof, submit the application, pay fees, and keep the printed application summary on your unit.)
- Get general liability insurance. Most events and venues require a certificate of insurance (COI). Budget ~$1,200–$2,500/year.
- Confirm local rules where you operate. Your DSHS license is health approval, not permission to operate in a given city. Check the specific city for business registration, zoning/vending rules, parking, and event permits.
Good news for lemonade carts
Because a fresh-lemonade cart has no fryer, grill, or open flame, you typically skip the fire-suppression (Ansul) system, Type I hood, and grease-trap requirements that cooking trucks face — one of the biggest cost and complexity savings in the mobile food business. That's a big reason lemonade is one of the lowest-barrier ways to start.
No truck or trailer? Tent & table setup requirements
Many lemonade vendors start with a tent, table, and dispensers instead of a truck or trailer. That setup is a "temporary food establishment," and it still has to meet health requirements. Every city sets its own rules, but the following is the standard baseline you'll be inspected against.
- Handwashing station: A dedicated hand-wash setup — a container with a free-flowing spigot, a catch bucket, soap, and paper towels, with at least 5 gallons of water. Hand sanitizer is not a substitute for handwashing.
- Dishwashing & sanitizing: A 3-compartment setup to wash, rinse, and sanitize utensils (each compartment big enough to fully submerge your largest utensil), plus sanitizer, test strips, and wiping cloths. Single-use disposable cups and utensils cut down on washing. Clean and sanitize all equipment before and after the event.
- Food handling: No bare-hand contact with ready-to-eat items — use gloves, tongs, or scoops (this includes ice, fruit garnishes, and lids). Only approved foods; extensive prep must happen in a licensed facility, not at home. Keep a probe thermometer (0–220°F) on hand if you handle any temperature-controlled items. Condiments in single-serve packets or an approved dispenser.
- Storage & ice: Store all food and containers at least 6 inches off the ground, covered and protected. No customer self-service of ice. Don't reuse leftover product. Maintain proper temperatures during transport, storage, and service.
- Your tent & site: Overhead protection (your tent or canopy) over all prep and dispensing areas. An approved floor surface — plywood, concrete, asphalt, mats, platforms, or tarps. Control pests. Provide trash containers.
- Employees: Hair restrained, clean clothing, and no one working while ill. No eating, drinking, or smoking in prep or service areas. A food handler card is usually required (a food manager certification is also accepted).
Note: Every city and county sets its own rules — and your DSHS inspector can add requirements — so treat this as the standard baseline, not the final word. Always confirm the exact temporary-event requirements with the city where you're vending.
City-by-city quick reference (DFW)
Even with your statewide DSHS license, each city sets its own local business/vending rules. Start here, then call to confirm:
- City of Dallas — Dallas Environmental & Health Services (dallascityhall.com). Local business registration + vending/parking rules.
- City of Fort Worth — Fort Worth Public Health / Code Compliance.
- Arlington — Environmental Services; big for Rangers & Cowboys events at Arlington's entertainment district.
- Plano — Environmental Health.
- Frisco / McKinney — fast-growing, food-truck-friendly suburbs.
- Irving / Grand Prairie — DFW airport corridor.
- Garland / Mesquite — lower-cost suburban markets.
- Unincorporated Dallas, Tarrant, or Collin County — confirm any county-level operating rules with that county; the health license itself is now DSHS.
Beyond DFW — other Texas metros
- Houston — City of Houston Health Dept / Harris County.
- San Antonio — San Antonio Metro Health / Bexar County.
- Austin — Austin Public Health / Travis County.
- El Paso, Corpus Christi, Waco, Lubbock, Amarillo — check that city's health/code office.
- Wherever you vend — your DSHS license covers the food-safety side statewide; confirm local business, vending, and event rules with that specific city.
Where you can actually sell in DFW
- Private property with the owner's written permission (breweries, apartment complexes, corporate campuses, churches) — the most common and stable model.
- Special events & festivals — the organizer usually sponsors your spot and handles the event permit.
- Public parks — require a city parks permit.
- Public streets — heavily restricted with setback rules; least reliable.
Estimated first-year cost (Type II lemonade cart)
| Item | Typical cost |
|---|---|
| DSHS application + pre-licensing inspection (Type II) | $618 + $400 |
| Texas Sales Tax Permit | Free |
| LLC registration (Texas SOS) | ~$300 |
| Food Manager certification | ~$150 |
| Food Handler certs (per employee) | ~$15–30 each |
| Commissary agreement | ~$300–$1,200/month |
| General liability insurance | ~$1,200–$2,500/year |
| Local city business registration | ~$50–$100 |
Typical timeline
Most operators take about 4–8 weeks from starting paperwork to their first legal sale — the commissary agreement and the DSHS pre-licensing inspection are usually the two steps that set the pace. Line up your commissary first.
Disclaimer
This checklist is general information for 2026, not legal advice. Fees, forms, and rules change — always confirm the current requirements directly with Texas DSHS (MobileFoodVendor@dshs.texas.gov, 512-406-2644) and the city where you plan to operate before applying.
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