Food truck & mobile food check
Before you buy or build a Michigan food truck, classify the whole operation.
Tell us about the unit, menu, daily base, water, wastewater, fire systems, travel, and selling stops. You’ll get a dated call sheet: who to ask, what to gather, and what still needs a written answer.
Prefer to read first? See a worked example · See a finished sample call sheet
Built from current official Michigan starting points
This is a starting map. The agency or local office makes the final call.
Dealing with a fire, gas leak, medical emergency, unsafe food or water, or suspected foodborne illness now? Call 911 first for immediate danger. Find the local health department.
“Food truck” is not one Michigan license. The menu, equipment, daily base, and travel plan help the food reviewer choose the lane.
A licensed unit can still be wrong for your food—or have nowhere legal to park.
A short call sheet, in the right order.
Why it showed up
Every task points back to something you told us.
What to ask
Use the question on the phone or in an email.
What remains unknown
The call sheet names what the agency or local office still needs to decide.
Made for food that moves
Useful before a truck, trailer, cart, commissary deal, event booking, purchase, or major change.
This route covers Michigan food trucks, trailers, carts, tents, and similar non-fixed units. It separates commissary-supported mobile establishments, self-contained transitory units, short temporary events, and narrow prepackaged-retail questions without choosing a license for you. Fixed restaurants, cottage food, wholesale processing, public alcohol sales, and complete vehicle or workplace compliance stay in their own lanes.