Nashville, TN Street Vending: Cart & Stand Rules (2026)

Mobile food carts and trucks operating in Nashville must comply with multiple regulatory requirements. The Metro Nashville Health Department inspects and permits all mobile food units, requiring compliance with Tennessee food safety regulations. All mobile units must pass initial inspection and are subject to routine inspections. A commissary agreement with a licensed commercial kitchen is required for food preparation, storage, and equipment servicing. Food temperature control must maintain proper hot and cold holding temperatures. Handwashing facilities with running water are required on all mobile food units. Wastewater must be contained and disposed of at approved facilities. Fire safety equipment including appropriate fire extinguishers and grease suppression for deep-frying operations must be maintained. The Nashville Fire Marshal's office reviews fire safety compliance. All vendors must carry liability insurance with minimum $1 million coverage, naming the Metropolitan Government as additionally insured. The Mobile Food Vendor Pilot Program administered by NDOT establishes operational requirements including permitted locations, hours, setup and breakdown procedures, and waste management standards. All permits, licenses, and health inspection results must be prominently displayed during operation. At least one food manager certification and food handler cards for all employees are required.