Quick answer
A Florida food truck usually needs commercial auto for the truck or the vehicle towing the trailer, general liability for customers and the food you serve, coverage for the kitchen equipment on board, and workers' compensation once it has four employees. The truck needs a state license from the Division of Hotels and Restaurants, and state law bars cities and counties from requiring their own license or permit fee to operate (section 509.102).
Coverage a food truck usually needs
| Coverage | What it's for |
|---|---|
| Commercial auto | Liability and physical damage for the truck, or for the vehicle towing a trailer. Personal auto policies often exclude or limit vehicles used in a business. |
| General liability | Customers hurt at the window or around the truck, and claims that your food made someone sick (products coverage). Event contracts usually set the limit. |
| Equipment and spoilage | Fryers, grills, refrigeration and the generator, plus food lost when a cooler fails. Ask whether the equipment is covered on the auto policy, on its own inland marine policy, or not at all. |
| Liquor liability | If you sell or serve alcohol at events. General liability usually excludes businesses that sell or serve it. |
| Workers' compensation | Burns and cuts in a tight kitchen. Required for most non-construction businesses once they have four employees, part-time included. |
Florida and federal rules that apply
- A mobile food dispensing vehicle is a public food service establishment that can move and has self-contained utilities, and it needs a license from the Division of Hotels and Restaurants (sections 509.102 and 509.241). Operating without one is a second-degree misdemeanor.
- Licensing, registration, permits and fees for food trucks are preempted to the state: a city or county may not require a separate license, registration or permit, or charge its own fee, as a condition of operating, and may not ban food trucks from its entire jurisdiction. Other local rules, such as where a truck may park, still apply (section 509.102(2) and (4)).
- A food truck must operate from an approved commissary, report to it at least daily when in operation, and notify the division of each commissary it uses; a self-sufficient vehicle is exempt. A truck may not use a private residence for water, waste, food preparation or storage (Rule 61C-4.0161, Florida Administrative Code).
- A commercial motor vehicle of 26,000 pounds or more must carry combined liability of at least $50,000 per occurrence, rising to $100,000 at 35,000 pounds and $300,000 at 44,000 pounds (section 627.7415).
- Workers' compensation is required for most non-construction employers with four or more employees, counting part-time workers (section 440.02).
As of October 2026. Sources are listed at the end of the page.
What drives the price
- The truck or trailer's value, weight and age, and who drives it
- Cooking methods: fryers, grills, smokers and open flame
- Propane, generators and a serviced fire suppression system
- Where you serve: set spots, festivals, private events
- Annual sales and whether you serve alcohol
- Claims in the last three to five years
Have this ready before you ask for a quote
- Your DBPR license number, and your commissary's name or that the vehicle is self-sufficient
- Truck or trailer: year, make, model, VIN, weight rating and value, and the towing vehicle
- Drivers' names and dates of birth
- Kitchen equipment with values, cooking methods, propane and the suppression system's last service date
- Where you serve, about how many events a year, and organizers' insurance requirements
- Annual sales, number of employees, and any loss runs
Don't have everything? Send what you have; an agent will ask for the rest. Coverage can't be bound or changed through this website, and each insurance company makes its own underwriting decision.