Street vending cart rules in New York, NY — also called pushcart, food cart, or sidewalk vendor regulations — set where mobile vendors can operate and what permits they need.
NYC food carts and trucks must meet strict DOHMH specifications for equipment, sanitation, and food safety. Carts require a Unit Permit, annual inspection, letter grade posting, and compliance with detailed construction and operational standards.
DOHMH regulates the design and operation of mobile food vending units under the NYC Health Code Article 89. Every cart or truck must obtain a Mobile Food Vending Unit Permit and pass an initial and annual DOHMH inspection. Carts must have: a hand-wash station with hot and cold running water, a separate food-prep sink, adequate refrigeration maintaining food below 41 degrees F, a thermometer visible to inspectors, enclosed waste containers, and a fire extinguisher. Food trucks must additionally comply with FDNY fire safety requirements. All units must display the current letter grade from inspections (A, B, or C) and the permit holder's name. Propane tanks on carts are limited to 20-lb cylinders and must comply with FDNY regulations. Commissary requirements mandate that all carts and trucks must operate from a licensed commissary for food storage, preparation, cleaning, and waste disposal. Units must return to their commissary daily. Operating hours are restricted to ensure carts are removed from public streets by midnight in most areas.
Failed DOHMH inspection: re-inspection required, $200-$2,000 fines per violation. No Unit Permit: $250-$1,000 + cart seizure. Missing letter grade: $100. Fire safety violations: FDNY summons.
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