Retail & Temporary Food Inspection Program

All retail food establishments—such as restaurants, childcare kitchens, convenience stores, and grocery stores—are inspected at least once annually. Inspection frequency, reports, and methods are based on criteria from the Texas Food Establishment Rules (TFER) and the City of Arlington Health and Sanitation Ordinance, Article IV. 

Food Allergen Awareness 

Texas Senate Bill 812, requires all food establishments to post a Food Allergen Awareness Poster. Request a free poster from your health inspector or request poster at HealthPermits@ArlingtonTx.gov. We have the poster in other languages such as Spanish and Vietnamese.

Non-Profit Food Establishments

Non-profit food establishments and non-profit temporary food establishments are exempt from permitting under the Texas Health and Safety Code, however all food establishments must still obtain food safety inspections and abide by Texas Food Establishment Rules. If you are a non-profit establishment and need to obtain permit exemption, please email your request and supporting tax status documents to HealthPermits@ArlingtonTx.gov. 

HACCP

A Hazard Analysis Critical Control Point (HACCP) plan is required for certain types of food processes.  Contact your inspector for more information. For a HACCP resource, click the link below.

Hazards Analysis and Critical Control Check Points (HACCP) Plan Review Checklist(PDF, 200KB)(PDF, 200KB)

Food Codes and Guidelines

• City of Arlington Health Ordinance(PDF, 109KB)
• Texas Statutes and Laws for Retail Food Establishments
• Guidance Documents and General Publications
• Retail Food Protection
• Regulatory Clarifications
• TDSHS Guidance Publications in English
• TDSHS Guidance Publications in Spanish
• Emergency Guidance Documents
• FDA Employee Health Policy Tool
• FDA Food Code 2017 

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Effective September 1, 2025, all food establishment are required to post the letter grade official document which reflects the score earned during the most recent routine health inspection. The letter grade must be posted in a prominent location easily visible to the public.

Understanding Food Establishments Inspection Scores

• A perfect score is 100, and a score of 70 or below is considered extremely poor.
• If an establishment earns 75 or less, a scored reinspection will be conducted.
• If an establishment earns 76 or higher but has critical violations, an unscored follow-up may be conducted.
• Establishments with violations that pose an imminent health hazard may be closed by the City of Arlington Health Division until the issue is resolved, regardless of overall score.
• Change of Ownership and Complaint Inspections do not result in a score.

To search for a specific facility, visit the Food Establishment Scores Data Center using the link below.

Food Establishment Scores

New or Remodeled Food Establishments:

The City of Arlington does not have a separate application for Retail Food Establishments. All new and existing food businesses must obtain a Certificate of Occupancy (CO) first.

Certificate of Occupancy (CO)

• A CO must be issued before a Health Establishment Permit can be granted.
• To complete this process, you must Schedule and pass your Preliminary Health Inspection and pay all required permitting fees.

New Construction or Remodels

• Submit commercial building plans for review to ensure compliance with building and health code regulations.
• A Health Final inspection must be completed and pass prior to requesting a Building Final.
• Health inspections may be requested directly from your assigned health inspector or by emailing HealthPermits@arlingtontx.gov.  

Existing Food Establishments:

Health Permits are non-transferable.  In the event of a change of ownership, the new owner must apply for a new Certificate of Occupancy and Health Permit and pass a permitting inspection before operating. 

Commercial Building Permits and Certificates of Occupancy must be applied for online:

 Arlington Permits

Temporary or Seasonal Food Establishment Permit

A temporary food establishment is required to dispense open or perishable food or beverage products to the public. 

• Temporary permits are available for events that are 1 to 14 days in duration. 
• Seasonal permits are available for events that are 15 to 180 days in duration. 
• Temporary and Seasonal permits are issued per vendor in conjunction with a permitted special event.
• To avoid late fees, apply for the Temporary Food Establishment Permit at least 10 days prior to the first day of the event.

Application and operational information can be found in the following documents:

• Operational Guidelines for Temporary and Seasonal Food Establishments(PDF, 125KB)
• Texas Food Establishment Rules under Subchapter H, "Requirements Applicable to Certain Establishments".  

Non-Profit Temporary Food Vendors

Non-profit temporary food vendors are required to obtain a food safety inspection and meet minimum food safety requirements although a permit is not issued. 

Temporary Food Permit Exemptions for Pre-Packaged Goods

Temporary Food Establishment Permits are not required for the sale or distribution of pre-packaged, non-perishable hazardous foods such as shelf stable bottles of water or soda, bags of chips, or whole, uncut fruits and vegetables. However, pre-packaged food products must comply with labeling requirements at the FDA U.S. Food and Drug Administration Code of Federal Regulations.

Apply for Temporary or Seasonal Permit

Arlington Permits

Effective September 1, 2023, the City of Arlington will no longer issue annual permits for mobile food vendors. However, operators are still required to comply with all applicable city zoning and ordinance requirements and return to their commissary daily.

Mobile Food Vendor Permitting Changes

House Bill 2878, passed by the 88th Texas State Legislature, shifts all permitting and inspection authority for mobile food vendors operating under an annual permit to Tarrant County Public Health (TCPH).

• City Ordinances can be found by visiting the City Code of Ordinances.
• For zoning restrictions, contact Planning at 817-459-6502.
• For fire code requirements, contact Fire Prevention at 817-459-5539. 

Stationary Pushcart

Stationary pushcart operations are permitted by TCPH however, operations within the City of Arlington are restricted by zoning regulations.  To check city zoning requirements, call 817-459-6502 and speak with the Planner of the Day.  All mobile units including stationary pushcarts are required to report back to the central preparation facility/commissary at the conclusion of every business day. 

To request a commissary letter, please email: HealthPermits@ArlingtonTx.gov

Obtaining an Annual Mobile Food Vendor/Truck Permit or Stationary Pushcart

• For more information, visit Tarrant County 
• To verify a permit status or file a complaint, visit Tarrant County Food Establishment Complaint or call 817-248-6299
• To look up inspections for those operating under an annual permit, visit Tarrant County Inspection Results.

Obtaining a Temporary Mobile Food Unit Permit

Permitting and inspection of temporary food vendors, including temporary mobile food vendors, is conducted by City of Arlington Health Services.  For more information about obtaining a temporary mobile unit permit, click the link below. 

Temporary Mobile Food Unit(PDF, 158KB) 

Catering Permit

For more information about obtaining a catering permit, click the link below.

Requirements For Catering Vehicles(PDF, 228KB)

To request a commissary letter, please email: HealthPermits@ArlingtonTx.gov

Apply for Temporary Food Establishment or Catering Permit

Arlington Permits

Farmer's Market

Cottage Food Law Production Operation

Cottage food production operations are regulated by the Department of State Health Services (DSHS). 

To learn about setting up a cottage food production operation of your own, consider the online course provided by Texas A&M AgriLife Extension, "Cooking Up a Cottage Food Business". 

Example of Booth Layout: 

Follow these steps when setting up your temporary food establishment:

• Set up handwashing and ware washing sink before beginning food preparation or service
• Disposable gloves for food handling
• Keep food, including ice, covered at all times
• Store food and food containers a minimum of 6 inches off the ground
• Cold foods shall be maintained at 41°F or below
• Hot foods shall be maintained at 135°F or above
• A stem thermometer shall be on site to verify food temperature
• Post permit or food authorization document
• Keep food handler / food manager certification onsite

Example of Handwashing and Dish Washing Station

Residential Kitchens

• Foods produced in a residential kitchen may not be distributed to the public unless qualifying under the Texas Cottage Food Law.
• A residential kitchen may not operate as a food establishment or to store, prepare, or package food for human consumption on behalf of a food establishment.

Commercial Kitchens

• All commercial kitchens must hold a current health permit.

Pre-Packaged Food

• Health Permits are not required for the sale or distribution of pre-packaged, non-potentially hazardous foods such as shelf stable bottles of water or soda, bags of chips, or whole, uncut fruits and vegetables. However, pre-packaged food products must comply with labeling requirements at the FDA U.S. Food and Drug Administration Code of Federal Regulations.

Food Manufacturer's License

• If vendors are preparing and packaging foods for distribution, the Food Manufacturer's License may still be required.
• Vendors can contact the State directly at 512-834-6626 or 6670, or reach the local office at 1301 S. Bowen Rd., Suite #200, Arlington, TX 76013, by phone at 817-264-4500. For email inquiries, contact wdeveloper@dshs.state.tx.us.

Food Labeling 

• Labeling requirements must follow the FDA U.S. Food and Drug Administration Code of Federal Regulations