Arkansas Food Truck Health Inspection Checklist

About ADH Food Truck Inspections

The Arkansas Department of Health (ADH) conducts inspections of mobile food service establishments based on the Arkansas Food Code, a modified version of the FDA Food Code. Inspections occur during the initial permitting process and continue as unannounced routine inspections throughout the year. Understanding what inspectors look for is the best way to ensure you pass every time.

Food Temperature and Storage

• Cold foods are held at 41°F (5°C) or below at all times
• Hot foods are held at 135°F (57°C) or above at all times
• A calibrated food thermometer is available and in use
• Raw meats are stored below ready-to-eat foods to prevent cross-contamination
• All food items are properly labeled and dated
• Food is stored at least 6 inches off the floor in the commissary and inside the truck
• No food is stored in direct contact with ice used for consumption
• Thawing is done properly — under refrigeration, under cold running water, in a microwave (if cooking immediately), or as part of the cooking process

Personal Hygiene and Food Handling

• All food handlers wash hands properly and frequently, including after handling raw food, using the restroom, touching the face, or handling garbage
• Disposable gloves are used when handling ready-to-eat food and changed between tasks
• Hair restraints (hats, hairnets) are worn by all food handlers
• No employees are working while visibly ill or exhibiting symptoms of foodborne illness
• No eating, drinking (except from a closed container), or tobacco use in the food preparation area
• Clean outer garments and aprons are worn at all times

Equipment and Facilities

• A handwashing sink is available with warm running water, soap, and single-use paper towels
• A three-compartment sink is available for washing, rinsing, and sanitizing utensils and equipment
• Sanitizer test strips are available and used to verify correct sanitizer concentration
• All food-contact surfaces are clean, smooth, non-absorbent, and in good repair
• Mechanical refrigeration units are functioning properly and maintaining correct temperatures
• Cooking equipment is clean and in proper working order
• Ventilation hood and grease filters are clean and functioning (if applicable)
• Potable water tank is filled with clean water from an approved source
• Wastewater tank is functional and at least 15% larger than the freshwater tank

Cleaning and Sanitation

• Floors, walls, and ceiling inside the truck are clean and in good repair
• No evidence of pests (rodents, insects, droppings)
• Garbage containers are clean, covered, and emptied regularly
• Cleaning supplies and chemicals are stored away from food and food-contact surfaces
• A cleaning schedule is maintained and followed
• Wiping cloths are stored in sanitizer solution between uses

Documentation and Permits

• Valid ADH Mobile Food Establishment permit is displayed prominently
• Certified food protection manager certificate is available on-site
• Commissary agreement is current and accessible for review
• Most recent inspection report is available
• Current menu is posted or available
• Food handler training documentation is available for all employees (if required by your local jurisdiction)

Fire Safety

• Fire suppression system is installed and current on inspections (if applicable)
• At least one Class K fire extinguisher is present near cooking equipment
• At least one Class ABC fire extinguisher is present and charged
• Propane tanks are properly secured and connections are leak-free
• Emergency shut-off valves for gas and electric are accessible and clearly labeled

Inspection Day Tips

Treat every day as inspection day, since ADH inspections are unannounced. Maintain a daily opening checklist that covers the items above. Keep your truck clean and organized at all times. If an inspector identifies a violation, correct it immediately if possible. Critical violations — those that pose an immediate health risk — must be addressed before you can continue operating. Non-critical violations are typically given a timeframe for correction.