Arizona Food Truck Health Inspection Checklist

Before the Inspection

Arizona county health departments conduct both scheduled initial inspections and unannounced routine inspections of mobile food vendors. Whether you are preparing for your first inspection with the Maricopa County Environmental Services Department, the Pima County Health Department, or another county agency, this checklist will help you prepare thoroughly and pass with confidence.

Documentation and Permits

• Valid county health department mobile food vendor permit displayed prominently
• Current food handler's cards for all employees on file and accessible
• Signed commissary kitchen agreement available for review
• Arizona TPT license number on file
• Local city business license(s) available
• Fire safety permit or inspection certificate (if applicable)
• Current auto insurance and vehicle registration documents
• Copy of approved plan review drawings

Food Safety and Temperature Control

• All cold-hold foods stored at or below 41°F (5°C)
• All hot-hold foods maintained at or above 135°F (57°C)
• Calibrated food thermometer available and in use
• Temperature logs maintained for all refrigeration and hot-holding units
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• All food items properly labeled with contents and date of preparation
• No expired food products on the truck
• Food stored at least six inches off the floor
• All food covered or in sealed containers when not actively being prepared

Personal Hygiene and Food Handling

• Handwashing station fully operational with warm running water, soap, and paper towels
• Handwashing station accessible without obstruction
• Employees washing hands at required intervals (after handling raw food, using restroom, touching face/hair, etc.)
• Disposable gloves available and used when handling ready-to-eat foods
• Clean uniforms or aprons worn by all food handlers
• Hair restraints (hats, hairnets) worn by all food handlers
• No eating, drinking, or smoking in food preparation areas
• No ill employees handling food

Equipment and Surfaces

• All food contact surfaces clean and sanitized
• Cutting boards in good condition with no deep grooves or cracks
• All cooking equipment clean and functioning properly
• Commercial-grade and NSF-certified equipment where required
• Adequate ventilation and functioning hood system (if cooking on the truck)
• Grease filters clean and properly installed
• Fire suppression system serviced and inspection tag current
• Fire extinguisher properly charged and accessible (minimum Class K for kitchen, Class ABC for general use)

Water Systems

• Fresh water tank full and operational
• Fresh water tank made of food-grade materials
• Wastewater tank capacity is at least 15% larger than the fresh water tank
• Wastewater tank not overflowing or leaking
• Hot water available at handwashing station (minimum 100°F)
• Water system properly pressurized
• No cross-connections between fresh water and wastewater systems

Waste Management and Sanitation

• Trash receptacles with lids available inside the truck
• External trash receptacle available for customers
• Sanitizer solution at proper concentration (check with test strips)
• Three-compartment sink available at commissary for ware-washing (or on the truck if required by county)
• Sanitizer test strips available on the truck
• Pest control measures in place — no evidence of pests
• Truck interior and exterior clean and in good repair

Vehicle and Structural Requirements

• Truck layout matches approved plan review drawings
• Serving window equipped with a closing mechanism
• All openings screened to prevent pest entry
• Floor, walls, and ceiling surfaces smooth, nonporous, and easy to clean
• Adequate lighting in food preparation and storage areas
• Propane tanks secured and lines free of leaks
• Generator (if used) in good working order with proper ventilation

Common Reasons for Inspection Failures

Based on common findings from Maricopa and Pima County inspections, the most frequent reasons for food truck inspection failures include:

• Improper food holding temperatures (cold food too warm, hot food too cold)
• Handwashing station not operational or not stocked
• Missing or expired food handler's cards
• Missing commissary agreement documentation
• Inadequate sanitizer concentration
• Equipment or truck layout not matching approved plans

Addressing these areas proactively will significantly increase your chances of passing your Arizona food truck health inspection on the first attempt.