Staying on top of all necessary food truck licenses in Illinois is important for making your business run smoothly. Different cities and counties have different requirements, with Chicago being the most regulated in the state. That’s why you must understand local regulations fully to operate legally.
1. Illinois sales tax registration & IDOR account
If you sell taxable food or drinks in the Prairie State, you must register with the Illinois Department of Revenue (IDOR) right after you get your EIN. This gives you an Illinois Business Tax (IBT) number through a MyTax Illinois account.
It’s free to apply, though IDOR may ask for a security deposit in some cases. You’ll use this number on every local license and permit form, including a vendor license. It’s one of the core state requirements before your food truck can start regular operation.
When applying online, you must create your MyTax Illinois account, complete the REG-1, and select Retailers’ Occupation Tax for food sales. List your business owners, the legal business name, and your truck details.
Add the locations where you plan to sell, because sales tax follows the location of each food sale. For a food truck that moves, track daily stops so you collect the right food tax rate.
Many local permit applications also ask for your IBT number. Additionally, your Certificate of Registration should be posted on the food vehicle or kept where staff can show it when needed.
After approval, file and pay through the portal. Returns are monthly or quarterly based on sales. Mark your calendar for due dates and keep records for audit. If you add more trucks or new locations, update your account so your information stays accurate.
2. Local business license (city or county)
Every food truck in Illinois needs a local business license from the city or county where it plans to sell. Apply before you open so your business stays legal and ready for inspection.
The license is separate from your health permit and other permits, and you’ll show it with your Illinois food tax registration when asked. Some owners call it an “Illinois business license,” but the license is issued locally.
Fees often start around $75 and renew on a schedule set by your office. Check your clerk or licensing website for current information on how to pay.
For the application, prepare requirements such as your legal business name and DBA, EIN and IBT number, the food vehicle VIN and plate, menu style, commissary address, and proof of insurance. Some places ask for a background check or zoning okay before they issue the license.
You may also be asked for a copy of your health permit or proof that you’ve scheduled a department inspection with county health or the Chicago Department if you operate in the city.
Pick your primary location first, then submit the online form or visit the counter, pay the fee, and keep the receipt. Post the license on the truck where staff and inspectors can see it, and keep a digital copy on the truck for events.
3. Mobile food establishment permit
A mobile food establishment permit is the primary health permit for a food truck in Illinois. Every truck that prepares or serves food needs it before opening for business. It’s issued by the local health department where you operate most, such as DuPage County Health Department or the Peoria City/County Health Department.
Fees are risk-based and can run from about $100 to $1,000+, depending on your menu and setup. If you’re thinking of a fun food truck idea, like on-the-go sushi burritos, you’ll likely hit a higher fee tier due to complex food handling requirements.
Before you file, you should prepare a plan review, your menu, and a layout of the food vehicle. Include your food truck equipment list, cleaning and sanitizer method, hot and cold holding plans, water and wastewater setup, grease handling, and your commissary letter.
Add business details like your legal business name, EIN, IBT number, and insurance. Many county health offices use the Illinois Food Code, so food safety items are standard: a handwashing sink, a way to sanitize (three-compartment sink or approved method), accurate thermometers, and test strips.
Next, prepare for the department inspection. Bring the truck clean and powered so fridges, hoods, and hot holding run at temp. Post your business name on the truck, and keep your business license, vendor license, and any city approvals on hand.
After approval, keep the health permit visible on the food vehicle and save a digital copy that your team can access. Renew on the schedule set by your county health office, and update your file if your operation changes menu, equipment, or locations.
4. Commissary agreement
A commissary agreement is your proof that your food truck has a safe, approved base for daily prep, storage, cleaning, and service. It ties your business to a licensed, inspected kitchen that can support your operation day after day.
Choose a licensed shared kitchen, restaurant, or commercial food truck commissary that offers potable water fill, wastewater and grease disposal, cold and dry storage, dishwashing, ice, trash, and pest control. Picking a site close to your regular locations cuts drive time and helps you keep food at safe temperatures.
The agreement should list your business name, the facility’s address, the services you’ll use, hours of access, and contact information for the manager. Attach copies of the commissary’s current license or health permit.
Submit the agreement with your mobile food establishment permit application or plan review, and keep a copy on the truck. Many jurisdictions won’t schedule an inspection until this is on file, because it shows how you’ll handle water, waste, and food storage off the truck.
5. Certified Food Protection Manager (CFPM) certification
A Certified Food Protection Manager (CFPM) keeps your food truck safe and compliant in Illinois. At least one manager or supervisor who oversees food safety needs this certification for your operation. Health departments treat it as a core requirement, along with your health permit and commissary agreement.
Getting certified is simple. Pick an ANSI-accredited course and exam, online or in person, and pass a proctored test. When you pass, you’ll receive a certificate that’s typically valid for five years.
Keep a copy of the certificate and a photo ID on the truck, and store a digital copy with your other permits and registrations. Add the CFPM’s name and number to your plan review and your mobile food establishment permit file.
If your food truck runs multiple shifts or serves at different locations on the same day, make sure a certified manager can cover each shift or location. Many county health offices and the Chicago Department will expect a CFPM or a trained Person in Charge to be present whenever you prepare or serve food.
6. Food handler cards
While the CFPM certification is for one person per shift, every employee who prepares or serves food in your truck needs a food handler card within 30 days of hire. Managers with a CFPM may be exempt, but everyone else needs the card.
To get the card, your employees must go through a food safety course and pass the short test. Use employee document storage software to save each certificate with the hire date, card number, and expiry. This way, you can track expiration dates and maintain timely renewals.
Getting a mobile food vendor license in Chicago
If you plan on selling in Chicago, it’s all the more important to plan ahead since it’s the most regulated spot in Illinois. First, you must choose between two license types based on your menu and equipment.
Mobile Food Preparer (MFP) is for cooking on board and requires a three-compartment sink and more safety gear. The fee is about $1,000 for a 2-year term. On the other hand, the Mobile Food Dispenser (MFD) is for serving pre-prepared, fully enclosed food with simpler equipment. You must pay a fee of about $700 for a 2-year term.
To get licensed, you need to set up a Chicago Business Direct account and gather your documents. This includes copies of your menu, floor plan, equipment list, commissary/shared kitchen agreement, proof of insurance, vehicle details, and your EIN/IBT numbers.
Submit your plan review to the Chicago Department of Public Health (CDPH), build the truck to the approved plan, then schedule your health inspection. You must also show proof of a licensed commissary or shared kitchen. Take note that home kitchens don’t qualify.
After you pass the health inspection (and Fire Department checks if you cook on board), the Department of Business Affairs and Consumer Protection (BACP) will issue your license. Display it where guests and inspectors can see it, and keep digital copies in your ops folder.
Licenses run for two years, and you should update your file if you change menus, add equipment, or buy a new truck. If you switch from MFD to MFP, expect another plan review and inspection because your risk profile and equipment have changed.
Chicago GPS device/affidavit
Chicago requires an active GPS device on the truck as part of your application. You’ll submit a GPS affidavit with your license paperwork and keep the device powered whenever you’re vending. Test the unit during a dry run and add the check to your opening and closing list. If you change GPS vendors or install new equipment, you must update your records so the city has the current details.
Fire Safety Certification (if cooking on board)
If you cook on board (MFP), schedule a Chicago Fire Department review before or alongside your health inspection. Be ready with proof of a working hood and suppression system, correct fire extinguishers, secure LP-gas lines, and clear shutoff valves. Make sure to run the truck under normal load so hot holding, ventilation, and alarms can be tested. Don’t forget to track service dates since most systems need routine checks.
Illinois food truck licenses and permits to remember
Licenses often expire on different schedules. Some yearly, some every two years, and staff cards and certifications come up at different times. If you work in more than one city or county, rules and fees change, so tracking matters even more. Use a simple checklist and reminders so nothing slips through the cracks.
| Permit or requirement | Who issues it | Renewal timeline | Notes |
|---|---|---|---|
| Local business license (city or county) | City or county clerk/licensing office | Annually | Fees commonly start around $75. |
| Mobile food establishment permit | Local health department (e.g., DuPage County Health Department; Peoria City/County Health Department) | Annually | Primary health permit for a food truck. Risk-based fees ~ $100–$1,000+. |
| Commissary agreement | Licensed commissary/shared kitchen; verified by the local health department | Renew/update when operation or location changes. | List services, access hours, and contact; attach commissary license/health permit. |
| Certified Food Protection Manager (CFPM) certification | ANSI-accredited training/exam provider recognized by local health departments | Valid for 5 years | At least one manager/supervisor responsible for food safety must be certified. |
| Food handler cards | State-approved/ANSI-accredited provider | Obtain within 30 days of hire; renew per certificate expiration. | Required for all staff who prepare or serve food (CFPMs may be exempt). |
City of Chicago additional requirements
| Permit or requirement | Who issues it | Renewal timeline | Notes |
|---|---|---|---|
| City of Chicago mobile food vendor license (MFP/MFD) | Chicago Department of Business Affairs & Consumer Protection (BACP) | Every 2 years | 2 types: MFP ($1,000/2 yrs; cook on board; three-compartment sink) or MFD ($700/2 yrs; pre-prepared, fully enclosed). |
| Chicago GPS device/affidavit | City of Chicago BACP | Update if device/vendor changes | Required for the Chicago license application. |
| Chicago Fire Safety Certification (if cooking on board) | Chicago Fire Department (CFD) | Per CFD schedule | Required for MFP operations. |
Make your truck ready for business
Getting your food truck license in Illinois may seem confusing since rules change by city and county. Plus, Chicago has extra steps to consider. Nonetheless, you just need to stay updated on local regulations to be able to gather the files you need and process the requirements. Once done, you can fire up the grill, serve delicious food, and earn a profit.
Being a food truck operator means juggling multiple tasks. Use restaurant scheduling software to take shift assigning and monitoring off your plate. 7shifts helps you build schedules fast and keep records in one app, so you can focus on growing your business.
Rebecca Hebert, Sales Development Representative
Rebecca Hebert
Sales Development Representative
Rebecca Hebert is a former restaurant industry professional with nearly 20 years of hands-on experience leading teams in fast-paced hospitality environments. Rebecca brings that firsthand knowledge to the tech side of the industry, helping restaurants streamline their operations with purpose-built workforce management solutions. As an active contributor to expansion efforts, she’s passionate about empowering restaurateurs with tools that genuinely support their day-to-day operations.
