Michigan Food Truck License Requirements: STFU, Mobile Food, and Commissary Rules

Food Trucks Operate Outside the Cottage Food Exemption

A food truck is a licensed commercial food operation. Michigan's cottage food exemption does not apply to mobile food units, food trailers, or carts — the exemption requires production in your primary residential kitchen and restricts you to non-potentially hazardous foods sold directly to consumers. Food trucks serve prepared food, often hot or temperature-controlled, from a commercial vehicle.

If you are currently operating under the cottage food exemption and considering a food truck as your next step, you are crossing into a completely different licensing framework.

Special Transitory Food Unit (STFU) License

Michigan uses a unique licensing category for mobile food operations: the Special Transitory Food Unit, or STFU. An STFU license allows a mobile food vendor to operate statewide under a single license issued by MDARD or a local health department rather than needing separate permits from every local health department in every county where you serve.

The STFU license covers food trucks, food trailers, carts, and mobile stands that travel to multiple locations. To qualify, the unit must have:

• Onboard potable water supply (hot and cold running water)
• Wastewater holding capacity
• At least one handwashing station
• Adequate food storage (both dry and temperature-controlled)
• Equipment that meets commercial food service standards

The STFU license replaces the need for individual local health department permits at each location, but you must still notify the relevant local health department at least four business days before serving food in its jurisdiction. This is a significant advantage if you plan to work festivals, fairs, and events across multiple Michigan counties.

Local Health Department Licensing

If you plan to operate in a single county or municipality, a local health department food service license is the alternative to the STFU. Local licenses are typically less expensive but restrict you to that jurisdiction. Selling at an event in a neighboring county would require a separate temporary food permit from that county's health department.

Local health department license fees vary widely — from around $130 for a simple mobile unit to $650 or more depending on the county, the risk category of your menu, and whether you need a temporary or annual license.

Commissary and Base Kitchen Requirements

Many licensed food trucks need a commissary or other approved base kitchen — a licensed commercial kitchen where the truck can return to store food, clean equipment, dispose of wastewater, and restock supplies. Some self-contained STFU setups can bypass daily commissary return rules if they have onboard handwashing, potable water, and wastewater capacity. Some local health departments require a signed commissary agreement as part of the license application.

If a commissary is required, your home kitchen cannot serve as it; the commissary must be a commercially licensed facility inspected by MDARD or the local health department.

Options for securing commissary access:

Shared-use commercial kitchens are the most accessible option for new food truck operators. Facilities like the Grand Rapids Downtown Market Incubator Kitchen and Mesa Kitchen rent licensed kitchen space on hourly or monthly bases. Monthly memberships typically run $200–$1,000+ depending on hours, storage needs, and equipment access.

Restaurant partnerships are another route. Some restaurants rent their kitchen space during off-hours to food truck operators. The arrangement works best when both businesses operate in different day-parts.

Building your own commissary involves leasing commercial space, completing a facility build-out to code, and passing MDARD plan review ($197 fee for state-licensed facilities). This is a significant capital investment and typically only makes sense once your operation generates consistent revenue.

The Licensing Process

1. Secure a commissary if required — if the licensing agency requires one, you need a signed agreement before you can apply for a license
2. Build or purchase your mobile unit — ensure it meets Michigan's equipment standards for the menu you plan to serve
3. Submit a plan review to the licensing agency (MDARD for an MDARD-licensed STFU or your local health department) — include detailed floor plans of the mobile unit, equipment specifications, your menu, and your water/wastewater capacities
4. Complete food manager certification — ensure the operation employs at least one full-time staff member with an ANSI-accredited food protection manager certification (ServSafe is the most common, approximately $150 for the exam, valid for five years)
5. Pass the pre-opening inspection — an inspector will visit the mobile unit and verify compliance with the plan review
6. Obtain any local business licenses or permits required by the municipalities where you plan to operate

What This Costs

A realistic startup budget for a Michigan food truck includes:

• Mobile unit purchase or lease: $20,000–$100,000+ depending on size and condition
• STFU license or local health department license: $130–$650/year
• MDARD plan review fee: $197 for a mandatory MDARD review; local health department plan-review fees vary
• Food manager certification (ServSafe): ~$150
• Commissary access: $200–$1,000+/month
• Commercial auto insurance and general liability insurance: varies, typically $2,000–$5,000/year combined
• Initial food and supply inventory: $1,000–$3,000

The Cottage Food to Food Truck Bridge

Many Michigan food truck operators start as cottage food businesses — building a customer base and testing recipes from their home kitchen before investing in a mobile unit. The cottage food stage lets you validate demand, develop your brand, and build cash reserves with zero overhead.

The Michigan Cottage Food & Home Food Business Guide covers both sides of this transition — the cottage food exemption rules for the startup phase and the commercial licensing steps for when you are ready to move into a food truck or other licensed operation.

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