Delaware Health Inspection Checklist for Food Trucks

How Delaware Health Inspections Work

The Delaware Division of Public Health (DPH), Office of Food Protection conducts routine, unannounced inspections of all licensed food establishments, including mobile food units. Inspections are performed by DPH environmental health inspectors who use a standardized inspection form based on the Delaware food code. Because Delaware's DPH license is statewide, you may be inspected by a DPH inspector in any county — New Castle, Kent, or Sussex — regardless of where your commissary is located.

Temperature Control

• Cold-holding foods stored at 41°F (5°C) or below
• Hot-holding foods maintained at 135°F (57°C) or above
• Cooking temperatures meet minimums: 165°F for poultry, 155°F for ground meats, 145°F for whole meats, fish, and seafood
• Thermometers present, visible, and calibrated in all refrigeration units
• A probe thermometer available and used for checking internal food temperatures
• Proper cooling procedures followed when cooling cooked food from 135°F to 70°F within two hours and from 70°F to 41°F within four additional hours
• Reheating of previously cooked food reaches 165°F within two hours

Handwashing

• Handwashing sink is accessible, unobstructed, and used only for handwashing
• Hot and cold running water available at the handwashing sink (minimum 100°F)
• Liquid soap and single-use paper towels supplied at the sink at all times
• Employees wash hands at required times: after handling raw food, after using the restroom, after touching face or hair, after handling trash, before putting on gloves, and when switching between tasks

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in all refrigeration (to prevent cross-contamination from drips)
• All food stored at least six inches off the floor
• Food properly labeled and dated, with oldest stock used first
• No expired products found on the truck
• Separate cutting boards, utensils, and prep areas for raw and cooked/ready-to-eat foods
• Food dispensing utensils stored properly when not in use (in the food with handle extending out, on a clean surface, or in running water)
• All food obtained from approved sources (no home-prepared food items)

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized between uses
• Sanitizer solution at proper concentration (check with chemical test strips — typically 50–200 ppm chlorine or 200–400 ppm quaternary ammonia)
• Three-compartment sink available at the commissary (or on the truck) for washing, rinsing, and sanitizing utensils and equipment
• Single-use gloves used properly when handling ready-to-eat foods
• Floors, walls, and ceiling of the truck are clean and in good structural repair
• Trash receptacles have lids and are not overflowing
• Wiping cloths stored in sanitizer solution between uses

Water Supply and Wastewater

• Fresh water tank is full and water is from an approved potable source
• Wastewater tank capacity is at least 15% greater than the fresh water tank
• Wastewater tank is not full or overflowing
• No leaks in the water system plumbing
• Water heater functioning and delivering water at adequate temperature for handwashing

Pest Control and Ventilation

• Service window and all openings have tight-fitting screens or are kept closed when not actively serving
• No evidence of pests (rodents, flies, cockroaches, ants)
• Ventilation hood and grease filters are clean and functioning
• Exhaust system properly venting cooking fumes and heat

Permits and Documentation

• Current DPH food establishment license posted in a visible location on the truck
• Certified food protection manager certificate available on-site
• Commissary agreement on file and current
• Temperature logs available for inspector review
• Employee illness policy in place and communicated to all staff

Common Violations to Avoid

The most frequently cited violations during Delaware food truck inspections are:

• Improper food holding temperatures (cold food above 41°F, hot food below 135°F)
• Handwashing sink not properly supplied or not being used correctly
• Inadequate sanitizer concentration at food contact surface wiping stations
• Cross-contamination risks from improper food storage order in refrigeration
• Missing or expired food protection manager certification

Run through this checklist before every shift to identify and correct issues before a DPH inspector arrives.