DBPR compliance checker, tank sizing, hot water requirements & free quotes
🍳 Mobile Food Unit System Planner
Florida has one of the largest food truck markets in the USA — over 20,000 licensed mobile food units. All must comply with FL DBPR (Dept. of Business & Professional Regulation) plumbing requirements. Use this planner to design a compliant system.
🔑 FL DBPR Core Plumbing Requirements — At a Glance
3-compartment sinkRequired for all cooking MFUs
Separate handwash sinkAlways required — dedicated only
Hot water at handwashMin 100°F, max 120°F
Hot water at 3-compartmentMin 110°F for wash
Fresh water tank minimumPer use calculation (typically 20–50 gal)
Gray water tankMust be 15% larger than fresh tank
Potable water linesFood-grade materials only
Water heaterTankless or tank — must maintain temp
Commissary affiliationRequired by FL for all MFUs
⚠️ Commissary Requirement — Often Missed
Every FL mobile food unit must be affiliated with a licensed commissary where it prepares food, stores supplies, and dumps gray water. The commissary must have a licensed kitchen and proper plumbing. Your truck's plumbing system must be designed to work with your commissary's hookup points. Failure to maintain commissary affiliation = immediate permit revocation.
✅ FL DBPR Plumbing Compliance Checker
Walk through the required plumbing elements for your FL mobile food unit. A DBPR inspector will check all of these during your plan review and inspection.
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3-Compartment Sink (Wash / Rinse / Sanitize)Each compartment large enough to submerge largest utensil. Drain boards on both sides. Food-grade plumbing. Connected to gray water tank or drain.
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Dedicated Handwash SinkSeparate from 3-comp sink — cannot be shared for any other purpose. Must have hot (100–120°F) and cold running water, soap dispenser, paper towels. DBPR inspectors check this strictly.
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Hot Water Heater — Continuous SupplyMust maintain minimum 100°F at handwash, 110°F at 3-comp wash sink. Tankless water heaters are popular in food trucks for space savings — must be sized for simultaneous use at both sinks. Propane or electric.
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Fresh Water Tank — Food Grade, NSF-ApprovedTank must be NSF-61 certified food-grade material. Sized for full day of operation. Minimum 15 gallons for beverage-only units; 20–50+ gallons for full cooking. Must have fill port and vent.
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Gray Water Tank — Minimum 15% Larger Than FreshFL DBPR requires gray water tank to be at least 15% larger than fresh water tank to account for wash water expansion. Must be sealed, no leaks, must not be connected to any exterior drain while in transit.
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Food-Grade Water Supply LinesAll lines carrying potable water must be NSF-61 certified (typically food-grade PEX, CPVC, or stainless braided). No standard PVC or galvanized for potable water in an MFU. Lines must be insulated to prevent freezing (less of a concern in South FL).
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Water Pressure — 20 PSI Minimum at All FixturesFL food code requires minimum 20 PSI at all plumbing fixtures. Onboard tanks must use a pump (typically 12V RV pump, 3–5 GPM). Pump pressure switch set to maintain pressure at fixtures during peak use (both sinks running).
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Backflow Prevention at City Water HookupIf unit has a city water hookup port, a backflow preventer (vacuum breaker or check valve) is required at the inlet. Prevents contamination of public water supply when truck disconnects under pressure.
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All Drains Routed to Gray Water Tank — No Open DischargeZero discharge to ground, pavement, or storm drains while operating. All sink drains must be plumbed to the gray water holding tank. Discharge to ground is a DBPR violation and can result in permit revocation.
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Tank Labeling — Required by FL CodeFresh water tank must be labeled "POTABLE WATER." Gray water tank must be labeled "WASTEWATER — NON-POTABLE." Fill ports must be clearly identified and color-coded (blue = potable, black/gray = waste).
💧 FL Food Truck Water System Calculator
Size your fresh water tank, gray water tank, water heater, and pump for a full day of FL food truck operation. DBPR-compliant sizing.
📊 FL Food Truck Water System Reference
Handwash sink — water per wash~0.5 gallons
3-comp sink — water per cycle3–6 gallons total
Gray water tank ruleFresh + 15% minimum
Typical food truck tank (full cooking)30 gal fresh / 35 gal gray
Tank WH size (food truck)6–10 gallon (propane or 120V electric)
📞 FL Food Truck Plumbing Quote
Our FL-licensed plumbers specialize in mobile food unit plumbing builds, retrofits, and compliance upgrades. We understand DBPR requirements and can help you pass your FL health department inspection.
✅ Why Our FL Food Truck Plumbers
DBPR-compliant buildsEvery time, first time
Inspection supportWe explain what inspectors check
Tankless specialistsSpace-saving mobile installs
Tank fab & plumbingFull in-house capability
Fast turnaroundWe know MFU urgency
FL CFC licenseAll 67 FL counties
Phone(561) 316-7450
🚨 Failed DBPR Inspection? We Can Help
A failed DBPR plumbing inspection shuts down your revenue immediately. The most common FL food truck plumbing failures: missing dedicated handwash sink, inadequate hot water temperature, gray water tank too small, and improper discharge connections. Call us — we can often get you back in service in 1–2 days with targeted fixes.
✅ We'll call you within 2 hours!
FL FOOD TRUCK PLUMBING REFERENCE DATA
FLORIDA MOBILE FOOD UNIT (MFU) MARKET:
- Florida ranks among top 3 US states for food truck prevalence
- Estimated 20,000+ licensed mobile food units operating in FL
- Major FL food truck markets: Miami (South Beach, Wynwood), Orlando (food truck parks), Tampa, Jacksonville, Fort Lauderdale, West Palm Beach
- FL food truck industry generates approximately $400M+ annual revenue
- Growth driven by: tourism, year-round warm weather, food truck parks, festivals
FL DBPR MOBILE FOOD UNIT REGULATIONS:
- Regulatory authority: FL DBPR Division of Hotels and Restaurants
- Governing rules: FL Administrative Code Chapter 61C-1 (Food Safety)
- FL Statute: Chapter 509 (Public Lodging and Food Service)
- Annual license required: Mobile Food Dispensing Vehicle (MFDV) license
- License fee: approximately $100–$400 depending on food risk category
- Commissary requirement: ALL MFUs must have written commissary agreement with a licensed FL food service establishment
3-COMPARTMENT SINK REQUIREMENTS (FL DBPR):
- Required for: all units conducting washing of utensils, equipment, or food contact surfaces
- Exemption: units serving only prepackaged food (no prep or cooking) may be exempt
- Size: each compartment must be large enough to submerge the largest piece of equipment/utensil
- Minimum interior compartment size recommended: 12" × 12" × 10" depth (varies by menu)
- Drain boards: one on each side of 3-comp sink
- Water temperature: wash compartment minimum 110°F, rinse 120°F recommended, sanitize per chemical label
HANDWASH SINK REQUIREMENTS (FL DBPR):
- Mandatory: every mobile food unit with any food handling
- Dedicated use only: may not be used for any other purpose (no food prep, no utensil washing)
- Location: accessible to all food handlers, not blocked by equipment
- Water temperature: minimum 100°F (ASSE 1070 mixing valve recommended), maximum 120°F
- Must have: soap (liquid dispenser), paper towels (roll dispenser), trash receptacle
- Size: minimum 9" × 9" bowl (DBPR recommends 12" × 12")
WATER SYSTEM SPECIFICATIONS:
Fresh water tank requirements:
- Material: NSF-61 certified food-grade (HDPE, polyethylene, stainless steel 304/316)
- Color: typically white or translucent to see water level
- Labeling: must be labeled "POTABLE WATER" in 1" minimum letters
- Fill port: 3/4" or 1" male fitting, should have sanitary cap
- Vent: required to prevent vacuum (small screened vent port)
- Minimum sizes:
* Beverage only: 15 gallons
* Cold prep / sandwiches: 20 gallons
* Full cooking / grill / frying: 30–50 gallons
* High-volume / festival: 50–100 gallons
Gray water tank requirements:
- Material: same as fresh — NSF material, watertight, no leaks
- Size: minimum 15% larger than fresh water tank (FL DBPR 61C-1.004)
* Example: 30 gal fresh → minimum 34.5 gal gray (round up to 35 gal)
* Example: 50 gal fresh → minimum 57.5 gal gray (round up to 60 gal)
- Labeling: "WASTEWATER" or "NON-POTABLE" in 1" minimum letters
- Drain connection: all sink drains must route to gray water tank — zero ground discharge
- Dump port: 1-1/2" or 2" barbed fitting with cap
WATER PUMP SPECIFICATIONS:
- Type: 12V DC RV-style diaphragm pump (most common) or 110V AC pump
- Flow rate: 3.0–5.0 GPM recommended for food trucks
- Pressure: 45–60 PSI typical (pressure switch controlled)
- Popular brands: Shurflo 4008 (3.5 GPM), Shurflo 4048 (4.0 GPM), Flojet (4.0 GPM)
- Strainer: required inline before pump to protect diaphragm
- Accumulator tank: recommended to reduce pump cycling and extend pump life
HOT WATER HEATER OPTIONS FOR FOOD TRUCKS:
Propane tankless (most popular):
- Eccotemp L5, L7, FVI-12 series
- Flow rate: 1.5–2.5 GPM
- BTU: 50,000–80,000
- Requires LP tank (usually 20 lb) and vent/exhaust port
- Cost installed: $400–$900
Electric tankless:
- Requires shore power (often 30A or 50A plug)
- Stiebel Eltron, EcoSmart models
- Cost installed: $350–$700
Small tank water heater (propane or electric):
- 6-gallon Suburban, Atwood, or Bosch units
- Good for lower-volume operations (beverage carts)
- Cost installed: $300–$600
FL FOOD TRUCK PLUMBING COST GUIDE:
Full new build — basic plumbing (tanks + sinks + WH + pump):
- Beverage cart: $1,500–$3,500
- Full cooking trailer: $3,500–$8,000
- Full cooking truck (complex layout): $5,000–$12,000
Specific repairs / upgrades:
- Add dedicated handwash sink: $400–$900
- Add or enlarge 3-comp sink: $600–$1,500
- Upgrade to tankless water heater: $500–$1,200
- Replace gray water tank: $400–$900
- Replace fresh water tank: $350–$800
- Full replumb existing truck: $1,500–$4,000
COMMON FL DBPR INSPECTION FAILURES (PLUMBING):
1. No dedicated handwash sink (sharing with 3-comp): immediate fail
2. Handwash water temp below 100°F: fail
3. Gray water tank smaller than fresh + 15%: fail
4. Drains not connected to gray water tank (loose hose): fail
5. Tanks unlabeled: fail (correctable on site)
6. No soap/paper towels at handwash: fail
7. Water pump pressure below 20 PSI: fail
8. NSF-unapproved water tank material: fail
9. Handwash sink too close to 3-comp (not clearly separate): warning/fail
10. Backflow preventer missing at city hookup port: fail
FL COMMISSARY REQUIREMENTS:
- All FL MFUs must have a commissary agreement
- Commissary must be a licensed FL food service establishment
- Functions: food prep (if not done in truck), storage, cleaning, gray water dump, potable water fill
- Commissary operator must sign FL DBPR form DBPR-HR-7007
- Annual renewal required with MFU license
- Commissary plumbing must include: commercial 3-comp sink, handwash sink, mop sink, grease trap (if full cooking), potable water supply, and gray water dump connection
FL COUNTIES WITH STRICTEST MFU ENFORCEMENT:
- Miami-Dade: MDCHD enforces frequently, surprise inspections
- Broward: active enforcement, festival permits scrutinized
- Palm Beach: PBCHD active, requires separate county permit for events
- Orange/Seminole: strict, especially for theme park area events
- Hillsborough: Tampa Bay area, active enforcement
Note: FL DBPR state license does NOT supersede local county health dept requirements