Frequently Asked Questions

A commissary kitchen is a licensed commercial food preparation facility. In California, all mobile food facility operators (food trucks, food carts, trailers) are legally required by the California Retail Food Code to operate out of a licensed commissary. Without a commissary agreement, your mobile food permit can be revoked. Flex Kitchens provides that licensed commissary agreement for food truck operators in the San Jacinto Valley.

Yes. Flex Kitchens is a licensed commercial kitchen that satisfies the California Environmental Health Department commissary requirement for mobile food facilities. When you sign your commissary agreement with us, you'll receive documentation to present to your county health inspector.

The commissary-only plan ($125–175/mo) includes your official commissary agreement letter, documentation for your health permit renewal, and baseline access to the facility. It does not include scheduled kitchen prep hours — those are billed separately or covered by Starter/Pro plans.

The kitchen is fully equipped for commercial food production. Exact equipment details are best discussed during your free tour, as availability can vary. During your tour we'll walk you through everything and confirm it meets your specific needs before you sign anything.

The facility is available 24 hours a day, 7 days a week, scheduled through our booking system. This means early-morning bakers, overnight prep operators, and late-night caterers can all find time that works for them.

Yes. Everyone who uses the kitchen must have a valid California Food Handler Card (or equivalent). This is a state requirement, not just a Flex Kitchens rule. If your card has expired, you'll need to renew before your membership is activated. Cards typically take 2 hours to obtain online and cost around $15 through ServSafe or an approved county provider.

Monthly members book their time slots in advance through our online scheduling system. Drop-in users book available slots on a first-come, first-served basis. We'll walk you through the booking process when you're approved.

Yes, but each person who uses the kitchen must have their own valid food handler's card on file. You'll need to submit documentation for each person at the time of your application or when adding a new team member.

Yes. We offer dry storage shelves ($25–50/mo), refrigerated shelves ($50/mo), and freezer shelves ($60–70/mo) as monthly add-ons. Storage options are subject to availability, so it's best to ask about current availability during your tour.

Monthly memberships are month-to-month rolling agreements. We don't lock you into long-term contracts. You're free to upgrade, downgrade, or cancel with appropriate notice as your business needs change.

No — it's simple. You cancel with your current commissary, sign an agreement with us, and get updated documentation for your health permit. We can help you understand the process during your tour. Most people switch in under a week.

All members pay a monthly facility maintenance fee ($75–100/mo) that covers kitchen cleaning, utility costs, and commercial equipment maintenance. This keeps the space clean and fully operational for everyone.