Maryland Food Truck Health Inspection Checklist

Preparing for Your Maryland Health Inspection

Health inspections for Maryland food trucks are conducted by county health department inspectors. While specific scoring criteria vary by jurisdiction, the core requirements are consistent across the state and are based on Maryland Department of Health (MDH) food safety standards and COMAR regulations. Use this checklist to prepare for your initial inspection and maintain ongoing compliance.

Personnel and Certification

• Certified Food Service Manager certificate posted or available for review (required under COMAR)
• All food handlers trained in basic food safety practices
• Personnel wearing clean outer garments and effective hair restraints
• No eating, drinking, or tobacco use in food preparation areas
• Proper handwashing technique demonstrated by staff
• No employees working while ill with symptoms of foodborne illness

Food Temperature Control

• Cold holding foods maintained at 41°F or below
• Hot holding foods maintained at 135°F or above
• Accurate thermometers available and calibrated (thin-tipped probe thermometer required)
• Proper cooling procedures documented (from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours)
• Reheating of previously cooked foods reaches 165°F within 2 hours
• Frozen foods thawed properly (refrigeration, running water, microwave, or as part of cooking)
• Time as a control documented if used in lieu of temperature control

Food Storage and Handling

• All food stored at least 6 inches off the floor
• Raw meats stored below ready-to-eat foods in refrigeration
• All food items properly labeled and dated
• No expired products on premises
• Food protected from contamination during transport and storage
• Proper separation of raw and ready-to-eat foods during preparation
• Food obtained from approved sources with documentation available

Equipment and Facilities

• Three-compartment sink properly set up (wash, rinse, sanitize) with test strips available
• Separate handwashing sink with hot and cold running water, soap, and paper towels
• Handwashing sink accessible and not blocked or used for other purposes
• All food contact surfaces clean, smooth, and in good repair
• Refrigeration units operating at proper temperatures with visible thermometers
• Adequate ventilation with functioning hood and filters (where applicable)
• Fire suppression system current and inspected (where applicable)
• Propane tanks properly secured and lines in good condition
• Generator properly maintained and ventilated (if applicable)

Water and Waste Systems

• Fresh water tank adequate for daily operations and filled from an approved source
• Waste water holding tank at least 15% larger than fresh water tank capacity
• No leaks in plumbing connections
• Waste water properly disposed of at commissary (not dumped on ground)
• Trash receptacles with lids available for customer waste
• Interior trash containers lined and emptied regularly

Sanitation and Pest Control

• Sanitizer solution at proper concentration (check with test strips — typically 50-200 ppm chlorine or 200-400 ppm quaternary ammonia)
• Wiping cloths stored in sanitizer solution between uses
• No evidence of pest activity (rodents, insects, birds)
• All openings properly screened or sealed
• Cleaning schedule maintained and documented
• Service window has proper screening or closes when not actively serving

Documentation

• Current food service facility permit displayed
• Sales tax license displayed (Comptroller of Maryland)
• Commissary agreement on file and current
• Certified Food Service Manager certificate available
• Temperature logs maintained (if required by your county)
• Employee illness reporting policy documented
• Fire suppression system inspection report current

Day-of-Inspection Tips

Inspections may be scheduled (for initial permits) or unannounced (for routine compliance). To stay prepared:

• Maintain inspection-ready conditions at all times during operation
• Keep all documentation organized and accessible on the truck
• Ensure your Certified Food Service Manager is present or reachable
• Have calibrated thermometers and sanitizer test strips readily available
• Be prepared to demonstrate proper handwashing and temperature monitoring procedures