To buy a coffee truck in Washington, shortlist units that already carry a WA L&I Food Truck insignia and can pass your target county’s Mobile Food Unit permit with minimal changes. Set a realistic budget—$50k–$120k for quality used, $120k–$220k new—and require: NSF surfaces, a 3-compartment sink + hand sink, 30–40 gal fresh/45–60 gal waste tanks, 100°F handwash and 110°F warewashing, labeled GFCI circuits (50–100A total), and a quiet 7–12 kW generator or 50A shore power. For coffee-specific performance, spec a 220V 20–30A plumbed espresso machine, dual grinders, carbon/softening filtration, and a 70–100 lb undercounter fridge; many coffee-only setups avoid Type I hoods, cutting fire costs. Verify the VIN, L&I decal number, electrical panel labeling, leak test, pump PSI, heater recovery, and generator hours; bring a calibrated thermometer and TDS meter. Secure a commissary letter near your route, map water/grey disposal, and confirm parking rules (Seattle SDOT vending zones, city lots, private leases). Expect insurance ($1–2M GL, commercial auto) and a WA DOR UBI/business license; King, Pierce, and Snohomish require separate health permits. Favor builders who deliver L&I-approved plans and wiring diagrams, and negotiate delivery of bar layout, menu flow, winterization, and spare parts. Test drink output during a live service.
