Florida Food Truck Health Inspection Checklist

How Florida Food Truck Inspections Work

In Florida, the Department of Business and Professional Regulation (DBPR), Division of Hotels and Restaurants conducts all food truck inspections. This is different from most states, where county or city health departments handle inspections. DBPR inspectors evaluate your mobile food dispensing vehicle for compliance with Chapter 61C-4 of the Florida Administrative Code and applicable sections of the FDA Food Code.

You will face an initial inspection when applying for your MFDV license, followed by routine unannounced inspections throughout the year. Inspection reports are public record and can be viewed online through the DBPR website.

Temperature Control

• Cold foods held at 41°F (5°C) or below — check all refrigeration and cold-holding units
• Hot foods held at 135°F (57°C) or above — verify hot-holding equipment is functioning
• Thermometers are calibrated and readily accessible in all refrigeration units
• A probe thermometer is available for checking internal food temperatures
• Frozen foods are stored at 0°F (−18°C) or below
• Time and temperature logs are maintained for potentially hazardous foods
• Proper thawing methods are used — refrigerator thawing, cold running water, microwave (if cooking immediately), or as part of the cooking process

Food Handling and Storage

• All food is obtained from approved, licensed sources — no home-prepared foods
• Raw meats, poultry, and seafood are stored separately from ready-to-eat foods
• Food is stored at least 6 inches off the floor
• All food containers are properly labeled and dated
• First-In, First-Out (FIFO) rotation is practiced
• No expired or spoiled food products on the truck
• Cross-contamination is prevented through proper storage order (ready-to-eat on top, raw proteins on bottom)

Personal Hygiene

• All food handlers wash hands properly and frequently — after handling raw food, using the restroom, touching face or hair, handling garbage, and before putting on gloves
• Clean uniforms or aprons are worn
• Hair restraints (hats, hairnets) are worn by all food handlers
• No bare-hand contact with ready-to-eat foods — gloves, tongs, or utensils must be used
• Employees who are ill (vomiting, diarrhea, jaundice, or diagnosed with a reportable illness) are excluded from food handling
• No eating, drinking, or tobacco use in food preparation areas

Sinks and Handwashing

• Three-compartment sink is installed and functional — wash, rinse, sanitize
• Sanitizer test strips are available and used to verify sanitizer concentration (chlorine: 50–100 ppm; quaternary ammonia: per manufacturer's recommendation)
• Separate handwashing sink with hot and cold running water — not used for any other purpose
• Handwashing sink is stocked with liquid soap and single-use paper towels
• Handwashing signage is posted at the sink

Water Systems

• Potable water tank is filled from an approved source and in good condition
• Wastewater tank is at least 15% larger than the potable water tank
• Wastewater is disposed of at the commissary or an approved dump station — never on the ground
• Water hoses are food-grade and stored to prevent contamination
• Hot water heater provides water at a minimum of 100°F at the handwashing sink and 110°F at the three-compartment sink

Equipment and Surfaces

• All food-contact surfaces are smooth, non-porous, and easily cleanable
• Cutting boards are in good condition (no deep grooves or cracks)
• Equipment is clean and in good repair — no rust, broken parts, or duct-tape fixes
• Ventilation hood is clean and functioning with proper filters
• Fire suppression system is installed, inspected, and current (tag must show inspection within the last 6 months)

Pest Control and Waste

• No evidence of pests — rodents, cockroaches, flies, or other vermin
• All openings (windows, vents, service windows) are screened or equipped with air curtains
• Trash receptacles have tight-fitting lids and are emptied regularly
• Grease is stored in a sealed container and disposed of properly at the commissary

Documentation on the Truck

• DBPR MFDV license displayed in a visible location
• Florida sales tax certificate displayed
• Food manager certification available for inspection
• Commissary agreement available for inspection
• Most recent DBPR inspection report available
• Employee illness reporting policy posted or available

What Happens If You Fail

If a DBPR inspector finds critical violations (imminent health hazards), you may be required to cease operations immediately until the violations are corrected. Non-critical violations typically result in a re-inspection within 30 days. Repeated violations can lead to fines, license suspension, or revocation. All inspection results are publicly available on the DBPR website, so a poor inspection record can also impact your reputation with customers and event organizers.