Originally Posted by GMDGeek
So I live in Dallas, Texas. I have 2 dogs which to my understanding rules out my ability to use my indoors kitchen for catering. Not very familiar with the rules as of yet. I will be contacting the health department in the next few weeks but before I do, I want to educate myself further.
I have a competition style offset pit with a separate chicken cooker. The plan is to sell BBQ with some sides. The pit has stand alone running hot water.
What in y'all's opinion is needed for a food vending operation to pass health inspection and get a license?
Do you want to cater or be a food vendor, or is it the same in Texas?