Food Trailer For Sale in Los Ángeles

Purchasing a food trailer in Los Angeles represents a significant business investment, typically ranging from $50,000 to $175,000 depending on whether you buy used or new. Los Angeles County is home to one of the most active food truck industries in the United States, with approximately 4,000 food trucks operating in the greater LA area.

However, the path to operation involves navigating complex permitting requirements, health department regulations, and substantial upfront costs. This guide provides a comprehensive framework for evaluating marketplaces, understanding regulatory compliance, identifying reputable manufacturers, and accurately projecting total investment requirements.

Top Marketplaces for Used Food Trailers in Los Angeles

Specialized Online Platforms

UsedFoodTrucks.com remains the most comprehensive marketplace for used food trailers in California, with listings ranging from $9,200 for DIY units to over $150,000 for fully equipped, permitted trailers. The platform allows filtering by location (Los Angeles area), price, equipment type, and equipment status. Current listings in California show:​

• Basic food concession trailers: $25,000–$45,000
• Standard equipped trailers (8’–16′ with fire suppression): $50,000–$75,000
• Premium trailers (20’+, fully spec’d with HCD Insignia): $100,000–$150,000

Many listings on UsedFoodTrucks.com include “HCD Insignia” notation, which is critical for California compliance. This certification confirms the trailer meets state structural and safety standards a non-negotiable requirement for LA County operation.​

Mobile Food Alliance functions as both a marketplace and information hub, listing food trucks and trailers across California with seller-provided details. Unlike UsedFoodTrucks.com, Mobile Food Alliance emphasizes educational resources alongside listings, including FAQ sections addressing permitting timelines and commissary requirements.​

Craigslist Los Angeles still hosts food truck and trailer listings, though due diligence is essential. Prices range widely ($20,000–$80,000), but without platform verification, purchase inspection by a professional food truck builder is mandatory before committing capital.

BizBuySell focuses on turn-key food truck businesses rather than equipment-only sales, often bundling the trailer with an active permit and operational history valuable for understanding neighborhood demand but typically at premium pricing.

UsedVending.com specializes in mobile food equipment nationwide and maintains inventory of used trailers in Northern California, with occasional LA area listings. The platform emphasizes condition assessment and provides photo galleries for detailed inspection.

Best Custom Manufacturers in Los Angeles

Los Angeles hosts numerous professional food trailer manufacturers, each with distinct specializations and price points.

Premium Custom Builders

Firefly Fabrication (Santa Clarita, CA) has emerged as a leading manufacturer for custom builds and retrofit services. Located at 12059 Davenport Rd, Unit A, Santa Clarita, CA 91390, Firefly specializes in:​

• Custom food trucks and trailers built to specification
• Repair and modification of existing units
• Fabrication of experiential marketing vehicles
• Licensed dealer and trailer manufacturer status (builds from ground up in the USA)

Firefly’s approach emphasizes quality craftsmanship and reliability, with customer testimonials highlighting honest pricing, knowledgeable consultation, and reasonable turnaround times for modifications. The company also offers financing options for custom builds. Contact: (323) 524-0078 or para español (323) 296-9034.​

LA Stainless Kings, Inc. positions itself as LA’s premier custom food truck manufacturer, with capacity to design and build units ranging from basic hot dog carts to fully equipped food preparation trucks and trailers. The company offers:​

• Complete custom designs from drawings to finished product
• Step-by-step client involvement in the fabrication process
• Global shipping capability alongside LA-based operations
• Strong emphasis on customer satisfaction and perfection in craftsmanship

Superior Catering Trucks describes itself as “the premiere custom food truck builder in Los Angeles” and operates a one-stop shop for full builds, branding, repairs, and financing. The company’s integrated model allows clients to handle design, construction, wrapping, and permitting within a single relationship.​

L.A. Custom Food Trucks provides custom-built food trucks, trailers, mobile kitchens, and ice cream trucks. The company’s process begins with consultation to understand unique needs, followed by design phases that reflect brand vision and business requirements.​

Regional Builders Serving LA County

Thomas Lunch Truck Inc. is a leading manufacturer serving Los Angeles, Orange, Tulare, Ventura, and San Bernardino counties. The company transforms chassis into fully functional food trailers with space-efficient kitchens and now ships to other states. Specializations include gourmet trucks, taco trucks, coffee trucks, dessert trucks, and mobile business units.​

Brothers Carts and Food Truck Manufacture specializes in custom food trucks, trailers, and carts built in Los Angeles, with expertise in design, fabrication, and wrapping.​

California Cart Builder brings 25+ years of manufacturing experience and serves both “Mom and Pop” food businesses and larger commercial clients. The company offers:​

• Customization across all unit types (food trucks, concession trailers, BBQ trailers, taco trailers)
• State-of-California, Texas, Florida, and Washington certified manufacturer status
• Expert guidance on health department compliance
• From bare-shell builds to fully equipped mobile kitchens

JRS Custom Food Trucks recently established a California location to serve West Coast clients with the same expertise previously limited to other regions. Services include custom design, high-quality craftsmanship, faster turnaround times, expert consultation on regulations, and nationwide/global shipping.​

Manufacturer Selection Criteria

When evaluating manufacturers, prioritize:

1. HCD Certification Knowledge: Reputable builders understand the California Housing and Community Development insignia requirement and factor this into construction timelines and costs.
2. Health Department Relationships: Experienced manufacturers have established relationships with LA County’s Mobile Food Program and can guide clients through plan check processes.
3. NSF Equipment Standards: Manufacturers must specify NSF-certified (National Sanitation Foundation) kitchen equipment to avoid costly retrofits after purchase.
4. Fire Suppression Expertise: UL 300-compliant wet chemical fire suppression systems must be properly integrated—a specialized installation requiring technical knowledge.
5. Local References: Request references from recent LA County clients to verify permitting success and timelines.

Cost expectations for custom builds range from $75,000 to $200,000 depending on complexity, equipment selection, and design specifications.

Regulatory Compliance Checklist for LA County

Regulatory requirements represent a critical barrier to operation and often surprise first-time food trailer owners. Los Angeles County enforces among the most stringent requirements in California, directly impacting startup costs and timelines.

The “HCD Insignia” Requirement

The California Housing and Community Development (HCD) insignia is mandatory for any fully enclosed food trailer where the operator occupies the vehicle during food preparation. The insignia certifies that the trailer meets California construction standards and must be obtained before submitting plans to the health department.

Process for HCD Insignia:

• Contact the HCD Northern California Field Office: (916) 445-3338
• Submit Form HCD 415 (Special Purpose Commercial Modular)
• Provide current vehicle registration and required fee
• Schedule onsite inspection

Cost: Varies, but typically $200–$500 for HCD evaluation and duplicate insignia. Timeline: 4–8 weeks depending on inspection scheduling.

Critical Point: Many used trailers purchased without verification of HCD insignia cannot be re-permitted in LA County without costly structural modifications or rejection by the health department.​

Health Department Permits & Plan Check

LA County Annual Health Permit Fees by Facility Type (Effective March 2024) 

Los Angeles County Department of Public Health (LACDPH) oversees mobile food facility permitting for all of unincorporated Los Angeles County and the City of Los Angeles (excluding Long Beach, Pasadena, and Vernon, which maintain separate health departments).

Annual Health Permit Fees (Effective March 6, 2024):

LA County Annual Health Permit Fees by Facility Type (Effective March 2024) 

Plan Check Fees (New Facilities):

• Mobile Food Facility, Low/Moderate Risk: $544
• Mobile Food Facility, High Risk: $741
• Mobile Support Unit: $441
• Expedited Plan Review: $816–$1,287 (depending on risk level)

Plan Check Timeline & Process:

The plan check process is non-negotiable and represents the primary barrier to timeline certainty. According to LA County guidelines, initial plan review is completed within 20 working days after submission of a complete application. However, incomplete submissions, design deficiencies, or equipment non-compliance often result in resubmission cycles adding 4–8 weeks.​

Required Plan Check Submission Documents:

1. Complete set of detailed plans and specifications (layout, equipment lists, utility systems)
2. Equipment specifications (all appliances must be NSF-certified or equivalent)
3. Food preparation and handling procedures for your specific menu
4. Utility diagrams (water, propane, electrical, waste)
5. Commissary agreement or verification letter
6. Application fee (paid in cash, cashier’s check, or money order only)
7. Food safety manager certification (required before final inspection)

Commissary Requirements:

California state law mandates that all food truck operators maintain a commissary agreement with a licensed commercial kitchen facility. The commissary serves as:​

• Primary food preparation location
• Equipment cleaning and sanitization facility
• Supply and ingredient storage location
• Overnight vehicle parking location (many municipalities require this)
• Grease disposal and wastewater handling facility

Commissary Costs in LA County:

• Monthly fees: $500–$1,500 depending on facility and services
• Annual cost: $6,000–$18,000 (critical to include in financial projections)

Commissaries in the Los Angeles area include Salted Lightly Commissary (Lancaster/Palmdale area) and multiple shared-use kitchen operators listed on The Kitchen Door platform. All commissaries must be verified and pre-approved by the LA County health department before submission with your MFF application.​

Additional Permits & Licenses

Los Angeles City Business License:

• Cost: $50–$100 annually
• Application: Online via LA Business Navigator or in-person at local City Hall

California Seller’s Permit:

• Cost: Free to obtain
• Purpose: Allows collection and remittance of sales tax
• Application: California Department of Tax and Fee Administration (CDTFA)

Fire Permit (if required by jurisdiction):

• Cost: $125–$150
• Verify with local fire department whether required—many LA County areas enforce this

Fire Suppression System Certification:

• Requires annual professional inspection and certification
• Cost: $300–$600 annually
• Must comply with NFPA 96, NFPA 17A, and UL 300 standards

Mobile Vendor Permit (City of LA only):

• Cost: $291 annually
• Purpose: Specifically authorizes street vending in LA city limits
• Required in addition to health permit

Health Department Inspection & Grading

Once permitted, mobile food facilities receive annual inspection with grading (A, B, or C sticker). Stickers must be prominently displayed on the trailer exterior. LA County conducts routine inspections, complaint investigations, and surveillance to ensure ongoing compliance with California Health and Safety Code provisions.​

No Smoking Regulations:

• No smoking within 40 feet of mobile food trucks or carts
• Signage requirement enforced during inspections

Contact LA County Mobile Food Program:

• Phone: (626) 430-5500
• Email: ehvip@ph.lacounty.gov

Price Breakdown—New vs. Used Food Trailers

Total cost of ownership extends far beyond the trailer purchase price. Understanding the full financial picture is essential for accurate business planning and securing financing.

Startup Cost Comparison

Food Trailer Startup Cost Comparison: New vs. Used in Los Angeles 

Detailed Cost Breakdown by Category

Vehicle/Trailer Investment:

Used trailers in Los Angeles market (2025–2026):

• Basic shells (unfurnished, no equipment): $20,000–$40,000
• Equipped trailers (pre-owned, operational): $40,000–$80,000
• Premium used trailers (recent builds, HCD certified, permitted): $80,000–$125,000

New trailers (custom or semi-custom builds):

• Entry-level trailers (14’–16′, basic equipment): $60,000–$85,000
• Mid-range trailers (16’–18′, standard build): $85,000–$125,000
• Premium custom trailers (18’–20’+, specialized design): $125,000–$200,000

Critical Consideration—Emissions Compliance:
California currently permits registration of diesel trucks manufactured in 2011 or newer. However, future emissions legislation may restrict older diesels. Gas-fueled vehicles provide better long-term asset protection and resale value in California.​

Kitchen Equipment & Build-Out Costs:

Equipment requirements vary by food concept, but typical comprehensive builds include:

• Commercial-grade griddle/range: $3,000–$6,000
• Fryer(s): $2,000–$4,000
• Refrigerator/freezer: $2,500–$5,000
• Prep tables and sinks (3-compartment minimum): $2,000–$3,500
• Hood system with fire suppression: $3,000–$6,000
• Exhaust system and ducting: $1,500–$3,000
• Propane and water tank systems: $1,000–$2,000
• Electrical and plumbing installation: $2,000–$4,000
• Flooring, walls, insulation, miscellaneous: $2,000–$3,500

Total Equipment Investment: $20,000–$45,000 (new builds typically at higher end; used equipment retrofits at lower end with potential for hidden deficiencies)

NSF Certification & Code Compliance:
If purchasing a used trailer without NSF-certified equipment, budget additional costs:

• Equipment replacement (per unit): $2,000–$8,000
• Professional installation: $150–$750 per appliance
• Lost revenue during downtime: $1,000–$5,000 per day

Permits, Licenses & Insurance (Year 1):

• Health permit (MFF, risk-dependent): $325–$761
• Plan check fee (new builds only): $544–$1,287
• Business license (city): $50–$100
• Seller’s permit: Free
• Fire permit (if required): $125–$150
• Insurance (general liability + workers’ comp if employees): $2,000–$5,000 annually
• Commissary agreement (annual): $6,000–$18,000

Total Year 1 Regulatory/Insurance: $9,000–$25,000

Inventory & Supplies (Initial Stock):

• Food ingredients (initial purchase): $1,000–$2,000
• Serveware (containers, napkins, utensils, plates): $300–$500
• Cleaning supplies and chemicals: $200–$300

Total Initial Inventory: $1,500–$2,800

Marketing & Branding:

• Professional vehicle wrap: $1,500–$4,000
• Website/social media setup: $500–$2,000
• Initial promotional materials: $300–$500

Total Marketing (Year 1): $2,300–$6,500

Contingency Fund (10–15% of total):
Essential reserve for unexpected repairs, equipment failures, or permitting delays. Recommended minimum: $10,000–$20,000

Total Startup Investment Summary

New Trailer Path:

• Conservative estimate: $130,000–$160,000
• Higher-end estimate (premium build): $180,000–$220,000

Used Trailer Path (with thorough inspection):

• Conservative estimate: $90,000–$130,000
• Risk premium (repairs, retrofits): +$15,000–$30,000 additional budget required

New vs. Used Trade-Off Analysis:

The decision between new and used trailers hinges on risk tolerance, available capital, and timeline priorities:

New trailers offer:

• 3–5 year manufacturer warranty on vehicle
• Guaranteed HCD compliance
• Planned health department inspection compatibility
• Predictable timeline (3–6 months from order to operation)
• Higher upfront cost but lower maintenance risk

Used trailers offer:

• Lower initial capital requirement ($30,000–$50,000 savings possible)
• Faster availability for immediate operation (if already permitted)
• Ability to assess kitchen efficiency before committing capital
• Unknown repair history and potential hidden deficiencies
• Retrofit/compliance costs that can exceed initial savings
• Permitting risk if previous owner’s credentials non-compliant

Expert Recommendation from Industry Builders:
Firefly Fabrication and other leading LA manufacturers recommend prioritizing a newer vehicle chassis ($10,000–$30,000 additional investment) over used units, particularly when used vehicles are 10+ years old or show high mileage. A major repair to an older food truck (transmission, engine) can cost $4,000–$12,000 and generate $7,000–$35,000 in lost revenue during downtime.

Critical Inspection Checklist for Used Trailers

If purchasing a used food trailer, professional inspection by a qualified food truck builder is mandatory before capital commitment. The following checklist addresses the most common dealbreaker issues:

Vehicle & Structural Integrity

• Chassis/Frame: Check for rust, particularly underneath and in wheel wells. Rusted frames require expensive structural repair or replacement.
• Odometer & Maintenance Records: Verify mileage accuracy and review service history for oil changes, brakes, transmission service.
• Road Test: Vehicle must start without hesitation, brake smoothly, handle turns without pulling, and show no unusual engine noises.
• Electrical Systems: Verify adequate amperage for generator and refrigeration; inspect wiring for damage; confirm proper grounding near water sources.
• Roof & Seals: Check for leaks around hood vent, AC unit, and all vent penetrations. Leaks indicate water damage risk and mold potential.
• Exterior Panels & Doors: Inspect for rust, dents, loose rivets, and seal integrity. Cosmetic issues are repairable; structural damage is not.

Kitchen Equipment & Functionality

• Hood System & Fire Suppression: Verify hood is clean, fire suppression system is inspected/certified within last 12 months, and nozzles are properly positioned.
• Cooking Equipment: Turn on all griddles, fryers, ranges, and ovens. Listen for unusual noises. Verify consistent temperature calibration (cannot use equipment that won’t maintain proper temps).
• Refrigeration: Test cooling times and temperature consistency. Refrigerators and freezers failing to reach proper temperatures ($41°F or below) are non-compliant and require replacement.
• Handwashing Station: Verify hot water (120°F minimum), cold water, and soap dispensing. Plumbing must be separate from food prep sinks.
• Ventilation & Exhaust: Inspect hood filters for grease accumulation. Exhaust ductwork should show no visible rust or damage.

Plumbing & Water Systems

• Fresh Water Tank: Verify minimum 30-gallon capacity and proper connection to cooking/handwashing systems.
• Greywater/Waste Tank: Confirm capacity is 1.5x fresh water supply (45-gallon minimum). Test drainage and connection integrity.
• Three-Compartment Sink: Essential for proper dish/utensil washing. Verify all drains function and compartments hold water.
• Connections & Hoses: Inspect for leaks, cracks, or corrosion. Clamps should be secure and hoses rated for food-grade use.

Electrical & Propane Safety

• Generator: Test generator operation, verify fuel type compatibility, and confirm propane tank(s) are secure with proper valving.
• Electrical Panel: Check that amperage capacity matches equipment demands (typically 50+ amps for full kitchen operation).
• Propane Systems: Inspect for leaks (use soapy water to detect bubbles at all connections). Tanks must have current inspection tags.

Code & Compliance History

• HCD Insignia: Verify insignia is present and legible. If absent, contact HCD at (916) 445-3338 to confirm trailer’s registration status.
• Previous Health Inspection History: Request copies of previous owner’s inspection reports and grade cards. Red flags include repeated violations or low grades.
• Title & Ownership: Conduct a title search to ensure no liens or ownership disputes. Verify vehicle identification number (VIN) matches title.

Layout & Workflow Efficiency

• Kitchen Space: Assess whether layout accommodates your menu and team size. Can two workers move freely without colliding? Is there storage for your equipment needs?
• Equipment Placement: Verify cooking line is logical (prep → cook → plate/serve). Refrigeration should be easily accessible.
• Customization Potential: Determine if minor modifications (shelving, lighting, equipment swaps) are feasible or if major reconfiguration is needed.

Conclusion & Action Plan

Purchasing a food trailer in Los Angeles requires disciplined evaluation across multiple dimensions: marketplace research, manufacturer credibility, regulatory compliance understanding, and realistic financial modeling. The 3–6 month timeline from purchase decision to first customer interaction accounts for plan check review, HCD certification, equipment installation, health inspections, and permit issuance.

Immediate Next Steps:

1. Define Your Concept: Determine your menu type (low-risk prepackaged, moderate-risk prepared items, high-risk raw meat handling) as this drives permit costs and equipment requirements.
2. Establish Budget Parameters: Use the cost breakdown provided to establish realistic total investment expectations ($100,000–$160,000 for most comprehensive operations).
3. Secure Commissary Commitment: Contact 2–3 approved commissaries in your intended service area and negotiate a preliminary agreement to include with your health department application.
4. Evaluate New vs. Used: If budget permits, prioritize a new trailer or recent build with verified HCD insignia. If purchasing used, engage a professional builder for inspection and cost estimation of required retrofits.
5. Consult Manufacturer: Schedule free consultations with 2–3 LA-area manufacturers (Firefly, LA Stainless Kings, Superior Catering Trucks) to discuss permitting timelines, equipment specifications, and realistic cost expectations.
6. Contact LA County Health Department: Call (626) 430-5500 or visit the Mobile Food Program office to collect plan check requirements, fee schedules, and timeline expectations specific to your concept.
7. Develop Financial Model: Create a 24-month projection including all startup costs, monthly operating expenses (commissary, fuel, insurance), and conservative revenue assumptions ($1,000/day average based on industry benchmarks) to assess break-even timeline.
8. Build Timeline Contingency: Plan for 6 months from decision to operation, accounting for plan check resubmissions, equipment lead times, and permitting delays.

The Los Angeles food trailer market remains highly competitive but accessible for disciplined operators who understand regulatory complexity and invest appropriately in quality equipment and professional guidance.