These come from the FDA Food Code, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it.
Licensing authority: TX Dept. of State Health Services (DSHS) - single statewide license. Regime: STATE-ISSUED (changed 2026-07-01).
MAJOR CHANGE. HB 2844 (89th Legislature) passed 2025-05-26, signed by Gov. Abbott June 2025, effective 2026-07-01. Creates new Health & Safety Code Chapter 437B. All mobile food unit permitting authority transferred from local health departments to DSHS. Local permits issued before that date are NO LONGER VALID and were not grandfathered. Three-tier risk classification (Type I = non-TCS/low risk e.g. prepackaged ice cream). Annual license, expires one year from pre-licensing inspection date. Vendors without a current license anywhere in TX may not operate until pre-licensing inspection completed. DSHS estimates ~19,000 businesses affected. Cities retain zoning, parking and non-conflicting ordinances but cannot require duplicate health permits. Houston stopped accepting MFU plan reviews 2026-05-15. NOTE: DSHS's own documents give the signing date as both June 10 and June 20, 2025 - minor, unresolved.
Mobile/food-truck reciprocity: N/A - one state license replaces all local health permits
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
See restaurant-equipment dealers in Texas → — many do design + fabrication and know local plan-review requirements.