216.1 Food vending carts used by a microenterprise home kitchen business may be serviced and stored in the following locations:

1. (a) A vending depot that meets the requirements of 24 DCMR § 574;
2. (b) A shared kitchen or support facility;
3. (c) An existing brick-and-mortar food establishment with a fixed location, such as a delicatessen, bakery, or restaurant;
4. (d) A community center; and
5. (e) A microenterprise home kitchen business if the vending cart belongs to the microenterprise home kitchen business.

216.2 A shared kitchen or support facility, existing food establishment with a fixed location, or a community center may support the servicing and storage of food vending carts if:

1. (a) The food vending carts are stored in a space and manner that protects the carts from contamination;
2. (b) There is adequate space for the proper storage of inventory, such as food, supplies, and utensils used by the vendor;
3. (c) There is adequate space for the cleaning of all food vending carts serviced and stored at the facility;
4. (d) The vendor has access to on-site food preparation and food handling areas, if needed; and
5. (e) The facility will provide access to hot and cold potable water, electrical outlets, and receptacles or systems for the proper disposal of trash and food waste.

216.3 A microenterprise home kitchen business may support the service and storage of up to two (2) food vending carts if:

1. (a) The food vending carts are stored in a space and manner that protects the carts from contamination;

(b) The storage area is clearly designated, identified, and approved by the Department with relocation of the area prohibited without the Department's approval; and

(c) The microenterprise home kitchen business can support the proper preparation and storage of the food being sold from the food vending cart.

216.4 An alternative service and storage facility, such as a private garage, may support the service and storage of up to four (4) food vending carts if:

(a) The vendors sell only prepackaged food or non-potentially hazardous uncut fruits and vegetables;

(b) The facility provides the vendor with access to on-site potable water;

(c) The service and storage areas are free of pests; and

(d) Food items are not prepared or stored in the facility.

SOURCE: Final Rulemaking published at 72 DCR 011556 (October 17, 2025).