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Unread 08-28-2009, 07:53 AM   #5
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Join Date: 04-14-07
Location: Lakeland Florida
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Originally Posted by blues_n_cues View Post
most things are pretty standard.
here's florida's state mobile food vendor's guidlines.
This appears to be for a unit that goes back to a commisary each night and Potentially Hazzordous Food is not prepped in the unit. I think there's another guide for the good stuff.

If you don't have the trailer yet, expect about 15K to get started. Commercial fridge is over $1k alone.

If I had to do it again I'd have a trailer where I could mount all 3 FE's plus a grill under a roof plus the 16 foot enclosed kitchen.

Here's a link to the Michigan application. It's not as strict as a number of States.
Retired competition cook. BBQ mentor.
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