Compact Mobile Food Operation
in Los Angeles County

Why do I need a permit?

A permit is required to be compliant with the California Health and Safety Code. A Public Health Permit guarantees that a food facility meets California's Health and Safety code, enabling the vendor to sell safe food items. The permitted facility undergoes regular inspections to ensure proper, safe, and sanitary operation. The goal is to provide consumers with safe and healthy food that meets public health standards.

What types of food sales are allowed without a permit?

Certain food items, like prepacked non-hazardous foods and whole uncooked fruits and vegetables, do not need a permit if they occupy an area of 25 square feet or smaller. For example, that could be a vendor selling canned or bottled drinks, candy, cookies and other pastries, nuts, chips, and uncut fruit such as oranges or apples.

What happens if I operate without a health permit?

A notice of violation will be issued initially followed by increasing administrative fines. Starting on January 1, 2024, the enforcement agency can charge up to three times the cost of the permit fee in lieu of administrative fines for operating without a health permit.

What are the risks of buying food from unpermitted food vendors?

Since unpermitted vendors are not inspected, buying food from these vendors can result in increased risk of foodborne illness due to contamination of food by bacteria or viruses.

Foodborne illness may result in vomiting, diarrhea, hospitalization, and in some cases death.

Health inspectors have identified the following common violations by unpermitted vendors:

• Food is stored at the wrong temperature, which can lead to bacteria and foodborne illness.
• Food is prepared with unwashed hands, exposing customers to bacteria and other contaminants.
• Food is prepared in an unsanitary way, exposing it to contamination from raw meat.
• Food is obtained from unknown sources, and prepared and stored at locations that have unknown and questionable sanitation.
• Prepared foods are stored at improper temperatures for extended periods in nearby vehicles to resupply the street operation. For example, food stored in a vehicle, with no ability to keep foods hot or cold.