- Fire Department
- Fire Prevention Division
- Mobile/Temporary Cooking Operations
Mobile/Temporary Cooking Operations
Mobile Cooking Operation Vehicles (Food Trucks) will be able to come to Fire Station 81, or any other participating jurisdiction, to receive an inspection. Fire Station 81 will have an inspector available on Tuesdays. Please email firstname.lastname@example.org or call to schedule a time. Upon arrival, Please enter into the rear Fire Department entrance on clara avenue, rather than the main parking lot, and call 386 626 7331 option 2 for an inspector to meet you.
Jurisdictions within Volusia County have an agreed upon uniform process for mobile and temporary cooking operations. Operations and policies for mobile and temporary cooking operations will be reviewed every three years coinciding with code cycle changes. Mobile cooking operation vehicles will be required to have a current Volusia County Mobile Cooking Operation decal to operate at any special event or anywhere within the jurisdictional boundaries of Volusia County. Fire inspections shall be conducted every 6 months, consistent with required hood suppression system inspections. Once the inspection is approved, the decal shall be placed by the inspecting jurisdiction onto the vehicle. The jurisdiction in which the cooking operation commences will require a site and gas leak inspection upon set-up and prior to start of cooking and/or warming.
The jurisdictions included are:
- Daytona Beach
- Daytona Beach Shores
- Holly Hill
- New Smyrna Beach
- Orange City
- Ormond Beach
- Ponce Inlet
- Port Orange
- South Daytona
- Volusia County
- Volusia County Public Schools
Please read the below requirements. You may contact any jurisdiction listed above for more information on this program.
NFPA offers a Food Truck Safety Fact Sheet that can also be useful to view.
- Applicable Codes
- Access & Separation
- Tent/Canopy Structures
- Cooking/Warming Appliances
- Hood Exhaust System
- Charcoal & Wood Burning
- Gas Piping/Leak Detection
- Required Training
Referenced Codes in these checklists are not to be considered all inclusive. Any codes not referenced herein, but still applicable, will be enforced.
Access & Separation:
- Mobile & temporary cooking operations shall be separated from structures, combustible materials (including overhanging vegetation), vehicles, and other cooking operations by a minimum of 10 ft. [1:188.8.131.52]
- Mobile & temporary cooking operations shall not block Fire Department access roads, fire lanes, fire hydrants, or other fire protection devices and equipment. [1:184.108.40.206]
- Trailered units shall be unhitched from vehicle and vehicle relocated a minimum of 10 ft from the mobile or temporary cooking operation.
- Mobile or temporary cooking operations may not operate on grass/vegetation type surfaces at any time.
- Wheel chocks shall be used to prevent mobile and temporary cooking units from moving. [1:220.127.116.11]
- If/when cooking and/or warming under any tent, regardless of size, fabrics shall meet the flame propagation performance criteria contained in NFPA 701, Standard Methods for Fire Tests for Flame Propagation for Textiles and Films. [1:18.104.22.168]
- A copy of the flame-resistant certificate shall be made readily available upon request for tents that do not require a building permit. This includes being able to produce the flame-resistant tag/label permanently affixed to the tent. Cooking and/or warming under the tent will not be permitted if this requirement cannot be met. [1:22.214.171.124]
- The finished ground level enclosed by any tent and the finished ground level for a reasonable distance, but not for less than 10 ft outside of such tent, shall be cleared of all flammable or combustible material or vegetation. [1:126.96.36.199]
- Tents/canopies shall be properly weighted down.
- If/when cooking and/or warming under any tent, regardless of size, or outside of a tent, a minimum of (1) 3A:40BC fire extinguisher shall be required. Additional fire extinguishers may be required at the discretion of the AHJ. [1:25.2.5]
- Fire extinguishers shall have a current licensed State of Florida inspection certification tag. [F.S. 633.308]
- If/when cooking and/or warming outside of a flame-resistant tent, the operation shall be separated from structures, combustible materials (including overhanging vegetation), vehicles, and other cooking operations by a minimum of 10 ft. [1:188.8.131.52]
- Gas cylinders, cooking fuels, and portable generators shall be properly installed and protected in accordance with NFPA 54, National Fuel Gas Code, and NFPA 58, Liquified Petroleum Gas Code.
- Cylinders shall be positioned at least 3 ft away from any building opening that is below the level of such discharge. [58:184.108.40.206]
- Fueling fuel tanks shall be of adequate capacity to permit uninterrupted operation during normal operating hours. Refueling shall be conducted only when not in use. [1:220.127.116.11]
- Compressed gas containers, cylinders, and tanks (in use or in storage), including helium tanks, shall be secured to prevent them from falling or being knocked over by corralling them and securing them to a cart, framework, or fixed object by use of a restraint. [1:18.104.22.168.5]
- Small cylinders (20 lbs.) only may be placed in a milk carton or any other carton-type crate.
- All propane cylinders (other than personal-type grills with propane cylinders attached) shall be 10 ft from the cooking appliance with gas line(s) secured.
- Generators and other internal combustion power sources shall be separated from temporary membrane structures and tents by a minimum of 5 ft and shall be protected from contact by fencing, enclosure, or other approved means. [1:22.214.171.124]
- Generators and other internal combustion power sources shall also be positioned so that exhaust is directed at least 5 ft in any direction away from any opening or air intakes, and away from buildings. [1:126.96.36.199]
- A minimum of one portable fire extinguisher with a rating not less than 3A:40BC is required when using a generator or other internal combustion power source. [1:188.8.131.52]
- Cooking equipment, if/when used in fixed, mobile, or temporary concessions (such as trucks, buses, trailers, pavilions, tents, or any form of roofed enclosure), in which cooking equipment produces grease laden vapors, shall have a professionally certified NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations fixed fire extinguisher system installed. [1:184.108.40.206] (This is referring to the Hood Suppression System).
- Fire extinguishing systems (hood suppression systems) shall be inspected by properly trained, qualified, and certified person(s) at least every 6 months. [1:220.127.116.11]
- Equipment installation shall be made in accordance with the manufacturer’s recommendations. [1:18.104.22.168] All cooking/warming appliances shall be listed for commercial use only. No residential use appliances shall be permitted. Manufacturer’s instructions/owner’s manuals shall be supplied to the AHJ upon request for all cooking/warming appliances.
- Class K portable fire extinguisher shall be required as secondary backup to the fixed fire extinguishing system. [1:22.214.171.124] (The Class K portable fire extinguisher should be placed in cooking area easily distinguishable from other portable fire extinguisher types as to avoid confusion in the event of a fire as to which extinguisher is to be used).
- When mobile or temporary cooking/warming operations occurs by electricity or gas/propane, each event participant shall have a minimum of (1) 3A-40BC fire extinguisher. Sharing or required fire extinguishers amongst vendors shall not be permitted.
- No standalone/moveable deep fat fryers, stoves, and/or turkey fryers shall be permitted outside of NFPA 96 compliant mobile cooking vehicle. [1:126.96.36.199]
Hood Exhaust System:
- Inspection of the exhaust system for grease build-up shall be conducted and cleaned by a properly trained, qualified, and certified person every 6 months or at inspection frequency acceptable to the AHJ. [1:188.8.131.52] Upon completion of the exhaust system cleaning, a certificate showing the name of the servicing company, the name of the person performing the work, and the date of the cleaning shall be maintained on the premises [1:184.108.40.206] typically in the form of a service tag/sticker affixed to the hood.
- Hood exhaust cleaning service report, including before and after pictures, shall be provided to the AHJ upon request. [1:220.127.116.11] It is highly recommended to maintain a three-ring binder within the immediate vicinity of the cooking operation which includes this and other system information so it is readily available upon request. [1:18.104.22.168.2]
Charcoal & Wood Burning:
- Solid fuel cooking appliances shall be installed on floors of noncombustible construction that extends 3 ft in all directions from the appliance. [96:22.214.171.124]
- Where storage is in the same room as the solid fuel appliance or in the same room as the fuel-loading or clean-out doors, fuel storage shall not exceed a 1-day supply. [96:126.96.36.199]
- Fuel shall not be stored above any heat-producing appliance or vent or closer than 3 ft to any portion of a solid fuel appliance constructed of metal or to any other cooking appliance that could ignite the fuel. [96:188.8.131.52]
- Fuel shall be separated from all flammable liquids, all ignition sources, all chemicals, and all food supplies and packaging goods. [96:184.108.40.206]
- When wood or charcoal is used, a minimum of one 3A portable fire extinguisher shall be provided. [1:220.127.116.11.3] (Code cited indicates 2A portable fire extinguisher, but Volusia County AHJs determined that the minimum allowed shall be a 3A).
- An approved carbon monoxide detector shall be installed where mobile cooking operations are performed in an enclosed area. [1:18.104.22.168.2]
Gas Piping/Leak Detection:
- Gas systems shall be inspected prior to each use by a worker trained in accordance with 1:22.214.171.124. [1:126.96.36.199.1]
- Leak detection testing shall be documented and made available to the AHJ on request in accordance with 1:188.8.131.52.4. [1:184.108.40.206.1]
- Where a gas detection system has been installed, it shall be tested every month. [1:220.127.116.11.3]
- LP-Gas systems on mobile food service vehicles shall be certified for compliance with NFPA 58, Liquified Petroleum Gas Code, by an approved company with expertise in the installation, inspection, and maintenance of LP-Gas systems. [1:18.104.22.168.4] The certification shall be good for one year [1:22.214.171.124.4.1] and recertification shall occur every time an appliance is replaced or added and if piping connection is modified in any way. [1:126.96.36.199.4.2]
- Prior to performing mobile or temporary cooking operations, workers shall be trained in emergency response procedures, including the following [1:188.8.131.52.1]:
- Proper use of portable fire extinguishers and extinguishing systems.
- Proper method of shutting off fuel sources.
- Proper procedure for notifying the local Fire Department.
- Proper refueling.
- How to perform leak detection.
- Fuel properties.
- Initial and refresher training shall be documented and made available to the AHJ upon request. [1:50.1.9]. Refresher training shall be provided every year. [1:184.108.40.206.2].