Failing a health inspection doesn't just cost you the reinspection fee — it can shut you down mid-service, damage your reputation, and delay your operating permit for weeks. This checklist covers everything a health inspector looks for, organized the same way inspectors actually walk through your truck.

Print this. Keep it in your truck. Run through it before every inspection.

Before the Inspector Arrives

These are the things you need sorted days before inspection day — not the morning of.

Documents & Permits

• ☐ Current food handler/food manager certification (valid, not expired)
• ☐ Health department operating permit posted and visible
• ☐ City/county business license current
• ☐ Commissary agreement on file and up to date
• ☐ Vehicle registration current
• ☐ Fire suppression system inspection certificate (required in most states)
• ☐ Most recent inspection report accessible for review

Commissary Requirements

• ☐ Active commissary kitchen agreement with licensed facility
• ☐ Commissary records current (visit log if required by your jurisdiction)
• ☐ All food prep, storage, and cleaning happening at commissary (not home kitchen)
• ☐ Potable water sourced from commissary or approved supplier

Equipment & Physical Truck

Surfaces & Structure

• ☐ All food-contact surfaces clean, sanitized, smooth, and non-porous
• ☐ Walls, floors, and ceilings smooth, cleanable, in good repair — no cracks or gaps
• ☐ Ventilation hood clean, grease filters in place
• ☐ No rust, peeling paint, or deteriorating materials near food prep areas
• ☐ Exhaust fan functional, properly ducted
• ☐ Lighting adequate (minimum 50 foot-candles at food prep surfaces in most jurisdictions)
• ☐ All light bulbs shielded or shatter-resistant

Handwashing Station

This is inspected closely. Missing or inaccessible handwashing = automatic critical violation in most states.

• ☐ Dedicated handwashing sink (separate from food prep and dishwashing sinks)
• ☐ Hot and cold running water at handwashing sink
• ☐ Soap in dispenser, accessible
• ☐ Paper towels or hand dryer (no shared cloth towels)
• ☐ Handwashing sink not being used for food prep or storage
• ☐ Signage reminding staff to wash hands posted

Sinks & Plumbing

• ☐ Three-compartment sink present (wash, rinse, sanitize) if doing on-site dishwashing
• ☐ Hot water heater functional, adequate capacity
• ☐ Potable water tank full, clean, covered
• ☐ Wastewater tank capacity at least 15% larger than fresh water tank
• ☐ Wastewater tank not full, properly secured
• ☐ Gray water disposal plan documented

Food Safety & Temperatures

Temperature violations account for the majority of critical violations nationwide. Know your numbers cold (literally).

Cold Holding

• ☐ Refrigerator at 41°F or below (verify with thermometer, not just the dial)
• ☐ Freezer at 0°F or below
• ☐ No thawing food at room temperature (thaw in refrigerator, cold water, or microwave only)
• ☐ Ice used for cooling food is food-grade, not for display only
• ☐ Raw meats stored below ready-to-eat foods (bottom shelf = raw poultry, then beef, then pork, then fish)

Hot Holding

• ☐ All hot-held foods at 135°F or above
• ☐ Steam tables, warming equipment functional and pre-heated before service
• ☐ Food not stored directly on ice in warming unit

Food Handling

• ☐ Calibrated food thermometer on board, clean and accessible
• ☐ Single-use gloves used properly (changed between tasks, not reused)
• ☐ No bare-hand contact with ready-to-eat foods (use gloves, tongs, deli paper)
• ☐ Date labels on all prepared and opened packaged foods
• ☐ FIFO (First In, First Out) labeling system in use
• ☐ No food stored on floor (minimum 6 inches off ground)
• ☐ All food covered when not in active use
• ☐ No cracked or chipped dishes/containers in service

Approved Food Sources

• ☐ All food from approved, licensed suppliers (no home-processed food)
• ☐ Shellfish tags kept on file for 90 days (if applicable)
• ☐ Invoices/receipts available if inspector asks about food sourcing

Pest Control & Sanitation

• ☐ No evidence of pests (rodent droppings, cockroach frass, gnaw marks)
• ☐ All openings sealed — screens on windows, door sweeps on gaps
• ☐ Pesticides/chemicals stored separately from food and equipment
• ☐ Sanitizer solution prepared and in use (chlorine at 50-100 ppm or quat at 200-400 ppm)
• ☐ Sanitizer test strips on board to verify concentration
• ☐ Separate towels for sanitizing (not mixed with dry towels)
• ☐ Sanitizing cloths stored in sanitizer solution when not in use
• ☐ Trash containers with lids, emptied regularly
• ☐ No overflowing trash visible to inspector

Personal Hygiene

• ☐ All staff with food handler certifications (required in most states)
• ☐ No eating, drinking, or tobacco use in food prep areas
• ☐ Hair restraints worn by all food handlers
• ☐ Clean uniforms/aprons in use
• ☐ No open wounds or infections on hands (or properly bandaged + gloved)
• ☐ Sick worker policy: employees excluded from work if vomiting, diarrhea, jaundice, or diagnosed with reportable illness

What Inspectors Grade on Most Strictly

Not all violations are equal. Health departments categorize violations by severity. Know which ones can shut you down on the spot:

Critical Violations (immediate corrective action required)

• Food held at improper temperatures
• No handwashing facility or blocked/inaccessible sink
• Evidence of pest activity
• Employee with reportable illness working with food
• Bare hand contact with ready-to-eat foods
• No approved water source / wastewater tank overflow
• Cooking to improper temperatures

Non-Critical Violations (correctable by next inspection)

• Minor equipment maintenance issues
• Missing date labels
• Light bulbs not shielded
• Minor cleaning issues in non-food contact areas

After Your Inspection

• ☐ Get a copy of the inspection report — review every item marked
• ☐ Correct any violations noted before reinspection deadline
• ☐ Post current health permit where visible to customers
• ☐ Log any corrective actions taken in writing
• ☐ If you receive a critical violation, correct it before resuming service

State-by-State Variations to Know

While the FDA Food Code forms the foundation, states and counties vary significantly:

• California: CDPH requires CFPM (Certified Food Protection Manager) per truck, not just per operator
• Texas: Texas DSHS requires separate permit for each county you operate in
• New York City: DOHMH conducts unannounced inspections; letter grades must be posted
• Florida: DBPR requires "2-sink" minimum on all mobile units under certain thresholds
• Pennsylvania: ACHD (Allegheny County) and Philadelphia have different scoring systems

Check your city's specific requirements: StreetLegal city guides →

Frequently Asked Questions

How often do food trucks get inspected?

Most jurisdictions inspect food trucks 1-2 times per year for routine inspections, plus unannounced spot checks. High-risk operations (raw meat, sushi) may be inspected more frequently. NYC inspects all mobile food vendors at least once per year, often more.

What happens if I fail a health inspection?

For non-critical violations: you'll receive a correction notice with a deadline (usually 30 days). For critical violations: you may be required to stop service immediately until corrected. A reinspection fee is common ($50–$200 depending on jurisdiction). Multiple failures can result in permit suspension.

Can I get a preview of what inspector will check?

Yes — most health departments publish their inspection forms online. Search "[your county] mobile food unit inspection form" to find the exact checklist your inspector uses. Your local health department may also offer pre-opening consultations.

What's the most common reason food trucks fail inspections?

Temperature violations (#1), improper handwashing facilities (#2), and missing or expired documentation (#3). All three are preventable with this checklist.