Illinois Food Truck Health Inspection Checklist

About Health Inspections in Illinois

Illinois food truck health inspections are conducted by the local health department that issued your mobile food vendor permit. Inspectors evaluate your truck against the IDPH Food Service Sanitation Code (77 Ill. Admin. Code 750) and any additional local requirements. Inspections may be scheduled (such as the initial pre-operational inspection) or unannounced (routine inspections during operation). Chicago's CDPH conducts its own inspections under the city's Mobile Food Vendor ordinance. Use this checklist to prepare for any type of inspection.

Licenses and Documentation

• Current mobile food vendor permit displayed on the truck
• Certified Food Service Manager (CFSM) certificate available for review
• Valid commissary agreement on file and available on the truck
• Illinois Department of Revenue sales tax registration
• Current fire suppression system inspection tag
• Food handler training documentation for all employees
• In Chicago: both Mobile Food License (CDPH) and Mobile Food Vendor License (City Clerk) displayed

Food Safety and Temperature Control

• All cold-held potentially hazardous foods at or below 41°F
• All hot-held foods at or above 135°F
• Accurate probe thermometer available and calibrated
• Thermometers visible in all refrigeration and hot-holding units
• Date marking on all ready-to-eat foods held more than 24 hours
• Proper thawing procedures followed (refrigerator, running water, microwave, or as part of cooking)
• Cooking temperatures verified and documented for all meats, poultry, and seafood
• Time-as-a-control log maintained if time is used in place of temperature control
• No cross-contamination between raw and ready-to-eat foods
• Food stored in approved, labeled, covered containers
• All food from approved sources — no home-prepared items

Personal Hygiene and Employee Practices

• Proper handwashing observed: at least 20 seconds with soap and warm water
• Handwashing sink accessible, functioning with hot and cold water, stocked with soap and single-use towels
• Employees wearing clean outer garments
• Effective hair restraints worn (hats, hairnets, or equivalent)
• No bare-hand contact with ready-to-eat foods — gloves, tongs, or other utensils used
• Employees not eating, drinking, or smoking in food preparation areas
• Employee illness reporting policy in place and followed

Equipment and Facilities

• All food contact surfaces clean, smooth, nonabsorbent, and in good repair
• Three-compartment warewashing sink set up with wash, rinse, and sanitize basins at proper temperatures and chemical concentrations
• Sanitizer test strips available and used to verify sanitizer concentration
• Cutting boards in good condition, free of deep grooves or cracks
• Refrigeration units maintaining 41°F or below
• Cooking equipment clean and in working order
• Ventilation hood and grease filters clean and functional
• Adequate lighting in food preparation and warewashing areas (50 foot-candles minimum at prep surfaces)
• Interior walls, floors, and ceiling smooth, cleanable, and in good repair

Water Supply and Waste

• Fresh water tank full or adequately supplied with potable water
• Wastewater tank properly connected and not overflowing
• Wastewater tank capacity at least 15% larger than fresh water tank
• No leaks in plumbing connections
• Water heater functioning and producing water at 100°F or above at handwashing sinks
• Trash receptacles lined, covered, and not overflowing
• Grease properly contained and disposed of at commissary

Fire Safety

• UL 300-listed fire suppression system installed over all cooking surfaces
• Fire suppression system inspection current (typically within the last six months)
• Class K fire extinguisher accessible and inspection current
• ABC-rated fire extinguisher on board with current inspection tag
• Propane tanks securely mounted externally in compliance with NFPA 58
• No grease accumulation on hood, filters, or cooking surfaces

Pest Control and Truck Condition

• No evidence of pests (insects, rodents) on the truck
• All openings (windows, vents, service openings) screened or otherwise protected
• Exterior of truck clean and in good condition
• Service window area clean and orderly
• Serving utensils, condiments, and napkins protected from contamination and weather

Inspection Tips

• Conduct your own pre-inspection walkthroughs using this checklist before each shift.
• Keep a temperature log for all refrigeration and hot-holding units, updated at least every four hours during operation.
• Ensure your CFSM is present or that a certified manager is on duty when inspectors visit.
• Be cooperative and professional during inspections — ask questions if a citation is unclear.
• Address any violations immediately and document corrections for follow-up inspections.