Indiana Food Truck Health Inspection Checklist

About Indiana Food Truck Health Inspections

Health inspections for food trucks in Indiana are conducted by environmental health specialists from your county health department. Inspections are based on rules established by the Indiana State Department of Health (ISDH), which align with the FDA Food Code and are codified under IC 16-42-5. You will face an initial inspection before receiving your permit and routine inspections thereafter, typically once or twice per year. Some counties, such as Marion County (Indianapolis), may conduct more frequent inspections due to the volume of mobile food vendors. Use this checklist to prepare and ensure a smooth inspection.

Food Safety and Temperature Control

• All cold foods held at 41°F (5°C) or below
• All hot foods held at 135°F (57°C) or above
• Accurate probe thermometers available and calibrated
• Thermometers present in all refrigeration and cold-holding units
• Raw meats stored below ready-to-eat foods in refrigeration
• No food stored directly on the floor — all items elevated at least 6 inches
• Food protected from contamination with covers, lids, or wrapping
• Proper date marking and labeling for all prepared foods held more than 24 hours
• No use of unapproved food sources — all food from licensed, inspected suppliers

Personal Hygiene and Employee Practices

• All food handlers practicing proper handwashing (20 seconds with soap and warm water)
• Handwashing sink accessible, stocked with soap, warm running water, and paper towels
• No bare-hand contact with ready-to-eat foods (gloves, tongs, or utensils required)
• 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
• Employees with symptoms of illness excluded from food handling
• At least one Certified Food Handler on duty during the current shift

Equipment and Facilities

• Three-compartment sink available and properly set up (wash, rinse, sanitize)
• Separate handwashing sink with hot and cold running water
• All food contact surfaces clean, smooth, and in good repair
• Cutting boards in good condition (no deep grooves or cracks)
• Ventilation hood functioning properly and clean
• Fire suppression system installed, inspected, and current (tag visible)
• At least one fire extinguisher (Class K for cooking, Class ABC for general) properly mounted with current inspection tag
• Potable water tank full and connected, with adequate pressure at all sinks
• Wastewater tank capacity at least 15% larger than the potable water tank
• Wastewater tank not leaking and properly sealed
• Generator or power supply functioning and safely installed
• Adequate lighting in food preparation, warewashing, and service areas

Cleaning and Sanitation

• Approved sanitizer available (chlorine, quaternary ammonium, or iodine solution) at proper concentration
• Sanitizer test strips available for verifying concentration
• All food contact surfaces sanitized between uses and at least every four hours during continuous operation
• Floors, walls, and ceiling of the truck clean and in good repair
• Trash receptacle with a lid, lined, and not overflowing
• No evidence of pests (insects, rodents) in the truck
• Pest control measures in place (screens on windows and openings, sealed gaps)

Documentation and Permits

• Current county health permit displayed visibly on the truck
• Certified Food Handler certificate available for review
• Commissary agreement or documentation available
• Fire inspection approval documentation on hand
• Food supplier invoices or receipts available for verification
• Temperature logs maintained (if required by your county)
• Indiana DOR sales tax registration documentation available

Common Violations to Avoid

The most frequently cited violations during Indiana food truck inspections include:

• Improper food holding temperatures (too warm for cold food, too cool for hot food)
• Inadequate handwashing (no soap, no paper towels, or sink not accessible)
• Cross-contamination between raw and ready-to-eat foods
• No Certified Food Handler on duty during the inspected shift
• Fire suppression system not inspected or expired
• Wastewater leaks or improper disposal
• Missing or expired health permit

Address these areas carefully before your inspection. If a violation is found, the inspector will note it and may require a follow-up inspection. Critical violations related to imminent health hazards can result in temporary closure of your operation until corrected.