Louisiana Food Truck Health Inspection Checklist

Louisiana Food Truck Health Inspection Overview

Health inspections for Louisiana food trucks are conducted by the Louisiana Department of Health (LDH), which enforces the Louisiana State Sanitary Code (LAC 51:XXIII). While the Louisiana Department of Agriculture and Forestry (LDAF) handles permitting, LDH is responsible for ongoing health and safety inspections through its nine regional offices covering all 64 parishes. Understanding what LDH inspectors evaluate will help you maintain compliance and pass inspections without critical violations. Use this checklist to conduct regular self-inspections and prepare for official LDH visits.

Temperature Control

• Cold holding foods maintained at 41°F (5°C) or below
• Hot holding foods maintained at 135°F (57°C) or above
• Cooking temperatures meet minimum requirements (poultry 165°F, ground meats 155°F, whole meats 145°F, seafood 145°F)
• Thermometers present and calibrated in all refrigeration and holding units
• Probe thermometer available and calibrated for checking internal food temperatures
• Temperature logs maintained and current for each service day
• Rapid cooling procedures followed (135°F to 70°F within 2 hours, 70°F to 41°F within an additional 4 hours)
• Reheating for hot holding reaches 165°F within 2 hours
• Frozen foods stored at 0°F (-18°C) or below
• Refrigeration performing adequately in Louisiana's high heat and humidity conditions

Personal Hygiene and Food Handling

• All food handlers wash hands properly and at required times (before handling food, after touching raw proteins, after using restroom, after handling trash)
• Handwashing sink accessible, functional, and fully stocked (soap, warm running water, single-use towels)
• No bare-hand contact with ready-to-eat foods (gloves, tongs, deli paper, or utensils required)
• Clean outer garments and effective hair restraints worn by all food handlers
• No eating, drinking, or tobacco use in food preparation areas
• Employees with symptoms of illness (vomiting, diarrhea, jaundice, fever) excluded or restricted per Sanitary Code
• Food safety manager certification (ServSafe or equivalent) displayed or immediately available

Food Source and Storage

• All food obtained from approved, licensed sources
• Food stored in proper containers with tight-fitting lids, labeled and dated
• Raw meats stored below ready-to-eat foods to prevent cross-contamination
• Food stored at least 6 inches off the floor
• No expired, spoiled, or adulterated food items present on the unit
• Shellfish identification tags retained for 90 days (critical for Louisiana's seafood-heavy menus)
• Allergen information available for menu items upon customer request

Equipment and Utensils

• All food-contact surfaces clean and properly sanitized
• Three-compartment sink available with wash, rinse, and sanitize basins properly set up
• Sanitizer concentration at proper levels (chlorine 50–100 ppm, quaternary ammonia 200 ppm, or per manufacturer specifications)
• Chemical test strips available to verify sanitizer concentration
• Cutting boards in good condition with no deep scoring, grooves, or staining
• Equipment in good repair with no chipped, cracked, or broken food-contact surfaces
• Single-use items (gloves, cups, utensils) properly stored and never reused
• Wiping cloths stored in sanitizer solution between uses, changed frequently

Water Supply and Waste

• Potable water supply adequate for full day of operations
• Water tank in good condition with no leaks, cracks, or contamination risks
• Wastewater tank capacity at least 15% larger than the potable water tank
• Wastewater disposed of properly at the approved commissary or designated dump station
• No cross-connections between potable water and wastewater systems
• Hoses used for potable water are food-grade, properly stored, and capped when not in use

Physical Facility (Mobile Unit)

• Floors, walls, and ceiling of food prep area are smooth, nonabsorbent, cleanable, and in good repair
• Adequate lighting in food preparation and warewashing areas (50 foot-candles minimum at prep surfaces)
• Ventilation adequate to remove smoke, steam, grease, and odors
• Exhaust hood and grease filters clean and functional
• Screens or air curtains on service openings to prevent pest entry
• No evidence of pests (cockroaches, rodents, flies, or other insects)
• Garbage containers clean, lined, covered with tight-fitting lids, and emptied regularly
• Truck exterior maintained in clean and professional condition

Documentation and Compliance

• Current LDAF Mobile Food Vendor permit displayed conspicuously on the truck
• Food safety manager certification on file and available for inspector review
• Commissary agreement documentation available for review
• Temperature monitoring logs current, accurate, and available for the past 30 days minimum
• Employee illness reporting policy in place and understood by all staff
• Fire extinguisher present, charged, inspected annually, and accessible (Class K required for cooking operations)
• Fire suppression system serviced and current
• First aid kit stocked and accessible
• Consumer advisory posted if any menu items contain undercooked animal products
• Local parish occupational license and any city vendor permits current

Common Violations to Avoid

Based on common findings in Louisiana food truck inspections, pay special attention to these frequently cited issues:

• Improper cold holding temperatures—especially critical in Louisiana's heat and humidity
• Handwashing sink not accessible, not stocked, or not used at required times
• Sanitizer at incorrect concentration or test strips unavailable for verification
• Food not properly labeled, dated, or stored to prevent cross-contamination
• Thermometers missing, inaccurate, or not calibrated
• Inadequate pest control measures (Louisiana's warm, humid climate favors pests year-round)