Sidewalk & Mobile Vending: Frisco vs McKinney
How do sidewalk & mobile vending rules compare between Frisco, TX and McKinney, TX?
Frisco, TX
Collin County
No data available yet for Frisco.
McKinney, TX
Collin County
McKinney regulates food trucks and mobile food units under City Code Chapter 46 (Food Establishment Regulations), which adopts the Texas Food Establishment Rules (TFER, 25 TAC Ch. 228) by reference. The City of McKinney Health Compliance Division (401 E. Virginia St., 972-547-7445) issues Mobile Food Establishment permits; Chapter 46 was amended effective February 2, 2026 under Texas Health & Safety Code § 437.0127. Mobile permits run in six-month blocks (Jan 1–Jun 30 or Jul 1–Dec 31) with no fee proration regardless of issuance date. Vendor cart vending on public sidewalks is not authorized as a stand-alone city license.
View full McKinney rules →Key Facts Comparison
| Fact | Frisco | McKinney |
|---|---|---|
| Code Authority | - | McKinney Code Ch. 46 |
| Mobile Permit Fee | - | $258 (eff. 2/2/2026) |
| Temporary Permit | - | $52 (single event) |
| Issuing Division | - | Health Compliance, 972-547-7445 |
| Permit Cycle | - | Semi-annual, no proration |
Highlighted rows indicate differences between cities.
Frisco FAQ
No FAQs available.
McKinney FAQ
Do I need a permit to operate a food truck in McKinney?
Yes. City Code Chapter 46 requires a Mobile Food Establishment permit from the McKinney Health Compliance Division before operating. The fee is $258 effective February 2, 2026, valid in semi-annual blocks (Jan–Jun or Jul–Dec). Apply through the CSS Permitting Portal.
Can I push a sidewalk vending cart on a McKinney sidewalk?
McKinney does not issue a stand-alone sidewalk cart license like some other cities. Mobile food vending must comply with Chapter 46 and TFER, and food trucks generally operate from private commercial property, food-truck courts, or permitted special events — not unsanctioned public sidewalks.
What else does a McKinney food truck need beyond the city permit?
Each unit must operate from a Central Preparation Facility (also permitted), have a certified food manager on site, pass twice-yearly Fire Marshal suppression inspections, carry vehicle insurance, and be registered with the Texas Secretary of State and Comptroller.
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