05/13/2026
⚠️ Food Vendors ⚠️
This is information for you from the HCFMO (Harris County Fire Marshall's Office) :
You do not want to be shut down/fined.
All booths using portable cooking equipment shall provide protective barriers (such as chains, ropes, wooden barricades, or similar obstacles) to prevent public access or exposure to any cooking area that is fueled by LP-gas, wood, or charcoal. A minimum of 3 feet of clearance distance from the public, buildings, or combustible storage is required at all times. Temporary concrete barriers or similar type temporary barriers may be required to prevent damage from motorized vehicles.
All combustibles must be stored at least 18 inches away from hot surfaces or cooking appliances; and 3 feet distance from LP-gas, wood, or charcoal fueled cooking areas. Highly combustible materials such as bales of hay or similar materials are prohibited inside of buildings or any exit pathways. All trash, rubbish, and debris should be removed from booth areas.
Portable fire extinguishers must be provided within a 30-foot (9144 mm) travel distance of commercial-type cooking equipment. Cooking equipment involving vegetable or animal oils and fats shall be protected by a Class K rated portable extinguisher.
Tent materials meet fire safety requirements. Most do not meet the requirements so check yours out. Fire-retardant pop-up tents certified for HCFMO (Harris County Fire Marshal's Office) requirements must meet CPAI-84 or NFPA-701 safety standards. These tents are typically commercial-grade, featuring fire-resistant vinyl or polyester fabrics often required for events with vendors, pyrotechnics, or cooking, ensuring reduced fire spread. (California Palms brand is what they recommend and “Embark”brand and the “crown shades” tents both meets CPAI-84 safety standards) 40 lbs of weights per leg
