Kentucky Food Truck Health Inspection Checklist

What Kentucky Health Inspectors Look For

Health inspections for food trucks in Kentucky are conducted by your local health department and based on the Kentucky Food Code (902 KAR 45:005), which follows the FDA Model Food Code. Whether you are going through your initial permit inspection or a routine follow-up, inspectors will evaluate your truck across several critical areas. Use this checklist to prepare and ensure you pass on the first attempt.

Personnel and Certification

• At least one Certified Food Protection Manager (CFPM) credential is current and available for review
• All food handlers demonstrate knowledge of basic food safety practices
• Employees follow proper handwashing procedures
• Staff members are free of symptoms of illness that could contaminate food
• Clean uniforms and appropriate hair restraints are worn

Food Storage and Temperature Control

• All cold foods are held at 41°F (5°C) or below
• All hot foods are held at 135°F (57°C) or above
• Thermometers are calibrated, accessible, and placed in all refrigeration and hot-holding units
• 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 six inches off the floor
• No expired or spoiled food is present

Food Preparation and Handling

• Separate cutting boards and utensils are used for raw and ready-to-eat foods
• Cooking temperatures meet minimum requirements (e.g., 165°F for poultry, 155°F for ground meats)
• Food is not handled with bare hands when avoidable; gloves or utensils are used
• Proper thawing methods are followed (refrigeration, running water, or microwave—never at room temperature)
• Food is sourced from approved, inspected suppliers

Equipment and Facilities

• Three-compartment sink or approved alternative is functional for wash, rinse, and sanitize
• Handwashing sink is accessible, stocked with soap and paper towels, and has hot and cold running water
• Fresh water tank is filled with potable water and of adequate capacity
• Wastewater tank is at least 15% larger than the fresh water tank and is properly maintained
• All cooking equipment, prep surfaces, and utensils are clean and in good repair
• Ventilation hood and fire suppression system are functional and current on inspections
• Refrigeration units are operating at correct temperatures

Sanitation and Waste

• Sanitizer solution is at proper concentration (test strips available)
• Wiping cloths are stored in sanitizer solution between uses
• Trash receptacles have lids and are emptied regularly
• Wastewater is disposed of at an approved facility (your commissary or designated dump station)
• No evidence of pests (flies, rodents, cockroaches)
• All surfaces are clean and free of grease buildup

Permits, Documentation, and Signage

• Current mobile food vendor permit is posted visibly on the truck
• Commissary agreement is on file and current
• CFPM certificate is available for review
• Sales tax permit from the Kentucky Department of Revenue is posted or available
• Allergen information is available for customers upon request
• Business name and permit number are displayed on the exterior of the truck

Day-of-Inspection Tips

Before the inspector arrives, do a thorough self-inspection using this checklist. Ensure all temperature logs are up to date, your handwashing station is fully stocked, and all permits and certificates are accessible. First impressions matter—a clean, organized truck signals to inspectors that you take food safety seriously. If an inspector identifies violations, address them promptly and request a re-inspection as soon as corrections are made.