A food truck inspection checklist covers temperature control, personal hygiene, food handling, equipment condition, water systems, documentation, and facility cleanliness. Below is the complete list of items that health inspectors review during a mobile food vendor inspection, organized by category, so you can check every one before they arrive.
This checklist is based on the FDA Food Code and common state health department inspection forms. Your local jurisdiction may have additional items specific to mobile food operations. For the full context on how inspections work, see our guide on food truck health inspections.
Temperature control checklist
Temperature violations are the leading cause of food truck inspection failures. Every item in this section is a potential critical violation.
Cold holding units at or below 41°F. Check the internal air temperature of every refrigerator, cooler, and cold holding unit on your truck. Use both the built-in thermometer and a calibrated probe thermometer to verify. If your cooler has been above 41°F, determine how long and take corrective action (see your HACCP plan).
Hot holding units at or above 135°F. Check the temperature of food in every steam table, warming drawer, and hot holding unit. Use a probe thermometer in the food itself, not just the equipment dial. The equipment may read 140°F while the food inside has dropped to 130°F.
Cooking temperatures meet minimums. Verify that your cooking processes reach the required internal temperatures:
- Poultry (chicken, turkey): 165°F for 15 seconds
- Ground meat (beef, pork): 155°F for 15 seconds
- Whole meat cuts (steaks, chops): 145°F for 15 seconds
- Fish and seafood: 145°F for 15 seconds
- Eggs for immediate service: 145°F for 15 seconds
- Reheated food: 165°F within 2 hours
Calibrated probe thermometer available and in use. You must have at least one calibrated digital probe thermometer on the truck. The inspector may ask you to demonstrate its use. Calibrate weekly using the ice-point method (32°F in ice slurry).
Temperature log current and accurate. Your temperature log should show readings from at least the past 7 days. Each entry should include the date, time, equipment or food item, temperature reading, initials of the person who took the reading, and any corrective action. For a template, see our food truck temperature log template.
No food in the danger zone without documentation. If any food is between 41°F and 135°F, you must be able to show that it has been there for less than 4 hours (time as a public health control) with proper time-marking documentation. Food without time documentation in the danger zone is a critical violation.
Personal hygiene and employee practices checklist
Employee hygiene violations directly relate to foodborne illness transmission.
All food handlers have current food handler cards. Every person who touches food, food equipment, or food contact surfaces must hold a valid food handler card (or equivalent credential required by your state). Keep copies accessible on the truck.
Hair restraints worn by all food handlers. Hats, hairnets, or other effective hair restraints are required for everyone working in the food preparation area. This includes facial hair restraints where required by your jurisdiction.
Proper handwashing observed. Inspectors watch for proper handwashing technique: wet hands, apply soap, scrub for at least 20 seconds (including fingertips, between fingers, and under nails), rinse under running water, dry with a single-use paper towel. Hands must be washed after handling raw meat, after using the restroom, after touching your face or hair, after taking out trash, after handling money, and after any interruption in food preparation.
No bare-hand contact with ready-to-eat food. Use gloves, tongs, spatulas, deli tissue, or other utensils when handling food that will not be cooked before serving. Bare-hand contact with ready-to-eat food is a critical violation in most jurisdictions.
Employees not working while ill. Any employee with vomiting, diarrhea, jaundice, or sore throat with fever must be excluded from food handling duties. The inspector may ask about your employee illness policy. Having a written policy in your HACCP plan demonstrates compliance.
Clean outer garments. Food handlers must wear clean clothing. Aprons, if used, should be clean and changed when they become soiled.
Food handling and storage checklist
Proper food handling prevents cross-contamination and ensures food safety throughout the supply chain.
Raw and ready-to-eat foods separated. In your cooler and during prep, raw proteins must be stored below ready-to-eat foods, never above. The order from top to bottom should be: ready-to-eat foods, whole cuts of meat, ground meat, then poultry at the bottom.
Food stored off the floor. All food, including food in containers, must be stored at least 6 inches above the floor or ground surface. On a food truck, this means food cannot be stored directly on the truck floor.
Food properly labeled and dated. All prepped food stored for later use must be labeled with the item name and the date it was prepared or opened. Items with a "use by" date must be discarded when that date passes.
FIFO practiced. First in, first out. Older product should be positioned in front of newer product so it gets used first. The inspector looks for expired items hidden behind newer stock.
No expired food products. Check all items for expiration dates. This includes canned goods, sauces, spice mixes, and any packaged ingredients.
Allergen awareness. If your menu contains any of the nine major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame), you should be able to identify which menu items contain them and have procedures to prevent cross-contact.
Equipment and facility checklist
Your truck's equipment and physical condition affect food safety.
Food contact surfaces clean and sanitized. Cutting boards, prep tables, utensils, grill surfaces, and any other surfaces that touch food must be clean and sanitized. The inspector checks visually and may swab surfaces.
Equipment in good repair. Equipment should work properly and not have cracks, rust, or damage that could harbor bacteria or create physical hazards (metal fragments). Broken handles, cracked cutting boards, and frayed gaskets on cooler doors all need attention.
Sanitizer at proper concentration. Keep sanitizer test strips on the truck and test your sanitizer solution each time you make a new batch. Chlorine bleach: 50 to 100 ppm. Quaternary ammonium: per manufacturer label (typically 200 ppm).
Adequate ventilation. Your cooking area must have a functioning ventilation hood or equivalent system. The hood should capture grease and smoke effectively. Filters should be clean and in good condition.
Sufficient lighting. Food preparation areas must have adequate lighting so you can see what you are doing (and so inspectors can see what you are doing). The FDA Food Code specifies minimum lighting levels: 50 foot-candles at surfaces where food is examined, and 20 foot-candles in other food preparation areas.
No evidence of pests. Look for droppings, gnaw marks, dead insects, live insects, or nesting materials. Check corners, under equipment, behind storage areas, and around entry points.
Waste disposal managed. Trash containers should have tight-fitting lids, be lined with bags, and not be overflowing. Grease waste should be contained and disposed of properly.
Water and plumbing checklist
Water system issues can shut down a food truck immediately.
Potable water supply adequate. Your potable water tank must contain enough water for the day's operations: handwashing, food preparation, equipment cleaning, and utensil rinsing. Know your tank's capacity and monitor levels during service.
Grey water tank not overflowing. Your wastewater (grey water) tank must have sufficient capacity to hold all the water you use. An overflowing grey water tank is a violation. It should be emptied at your commissary, never on the ground.
Handwash sink functional. The handwash sink must have warm running water (at least 100°F in most jurisdictions), soap, and single-use paper towels or a hand dryer. The sink must be accessible and not obstructed. This is a critical item. A nonfunctional handwash sink can result in immediate closure.
No cross-connections. There must be no possibility of wastewater flowing back into the potable water supply. Water lines must be separated, and backflow prevention devices must be in place where required.
Documentation checklist
Inspectors review your paperwork as thoroughly as they review your equipment.
Current health department permit displayed. Your permit must be posted in a location visible to customers, typically near the service window. Check that it is current and not expired.
HACCP plan or food safety plan available. Your written food safety plan must be on the truck, either printed or accessible digitally. It must be specific to your food truck operation, not a generic restaurant plan. For guidance on building one, see HACCP plans for food trucks.
Commissary agreement on file. A signed agreement with your licensed commissary kitchen. The inspector may ask to see it to verify that you have a legal place to store food, prep, and clean.
Temperature logs for the past 7 to 30 days. Complete records of all temperature monitoring. Gaps in your logs raise questions.
Cleaning and sanitization schedule. A written schedule showing what gets cleaned, how often, and by whom. Evidence that the schedule is being followed (completed checklists or logs).
Staff training records. Documentation that food handlers have been trained on food safety and your HACCP plan. This includes food handler cards and any additional training records.
Using this checklist daily
Do not save this checklist for the day before your next inspection. Run through it yourself every morning before service. The items that fail inspections are the same items that cause foodborne illness, so checking them daily is not just about passing. It is about running a safe operation.
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Frequently asked questions
How do I get a copy of my local inspection form?
Contact your local health department or visit their website. Many jurisdictions publish their inspection forms online. You can also ask an inspector for a blank copy during your next inspection. Knowing exactly what your local form includes helps you prepare. The FDA retail food protection program provides a model inspection form that many jurisdictions use as their basis.
Do all jurisdictions use the same checklist?
No. While most jurisdictions base their inspection forms on the FDA Food Code, the specific items, scoring systems, and violation classifications vary. Some states add requirements beyond the FDA baseline. Florida, for example, has specific requirements for mobile food dispensing vehicles that other states may not share. Always check your specific jurisdiction's requirements.
How often should I run this checklist myself?
Run the full checklist once per week. Run the critical sections (temperature control, handwash station, food handling) every day before service. The daily checks take about 5 minutes and catch most of the issues that cause inspection failures. The weekly full checklist catches items that change less frequently, like equipment condition and documentation currency.
What items cause automatic closure?
The items most likely to trigger immediate closure of a food truck include: no running water or nonfunctional handwash station, sewage backup or grey water overflow, evidence of a foodborne illness outbreak linked to the truck, operating without a valid health permit, and gross unsanitary conditions that pose an imminent health risk. These situations require immediate correction before you can resume service.