St. Louis County, MO Food Trucks & Mobile Vendors: Sidewalk & Mobile Vending (2026)

030 defines a "pushcart" as a non-self-propelled vehicle designed to be readily movable, limited to serving non-potentially-hazardous food maintained at proper temperature or to assembling and serving frankfurters; approved unpackaged items are limited to popcorn, nuts, produce, pretzels and similar bakery products, shaved ice and snow cones. 110(6) sets construction standards: smooth, easily cleanable surfaces with no unfinished wood; at least a one-compartment metal sink with hot water of at least 120°F and cold water under 101°F through a mixing faucet, plus hand-washing cleanser and single-service towels; a minimum one-half gallon water heater; and at least 5 gallons of water reserved exclusively for hand-washing.

5 gallons, with added capacity required for carts using ice. 110(7) governs operations: no food may be stored, displayed or served anywhere but the cart except for restocking; leftover food goes only to an approved commissary; single-service utensils must be individually wrapped and food sourced only from approved suppliers; a pushcart must operate within 200 feet of an approved, available toilet and hand-washing facility unless the regulatory agency approves otherwise; and every cart must report to its commissary at least once each operating day for cleaning and servicing.

Potentially hazardous food held at or above 135°F on a pushcart must be destroyed at the end of the operating day. 110 applies to pushcarts the same as any other mobile food establishment.