Minnesota Food Truck Health Inspection Checklist

Before Your MDH Inspection

The Minnesota Department of Health conducts inspections of mobile food units both before initial licensing and periodically throughout the year. Inspections are based on the requirements of Minnesota Rules Chapter 4626, which follows the FDA Model Food Code. Use this checklist to ensure your food truck is fully prepared for any MDH inspection.

Food Safety and Temperature Control

• All potentially hazardous foods held at proper temperatures — cold foods at 41°F or below, hot foods at 135°F or above
• Accurate probe thermometers available and calibrated for checking food temperatures
• Refrigeration units maintaining 41°F or below with visible thermometers installed
• Freezer units maintaining 0°F or below
• Proper thawing procedures followed — no room temperature thawing
• Date marking system in place for ready-to-eat, potentially hazardous foods held more than 24 hours
• All food obtained from approved sources with documentation available
• No cross-contamination between raw and ready-to-eat foods

Personnel and Food Handling

• At least one Certified Food Protection Manager on duty or readily available during all hours of operation
• All food handlers practicing proper handwashing — wet hands, apply soap, scrub for 20 seconds, rinse, dry with single-use towels
• Proper glove use when handling ready-to-eat foods
• No bare hand contact with ready-to-eat foods
• Hair restraints worn by all food handlers
• No sick employees working with or around food
• Employee illness reporting policy in place per Minnesota Food Code requirements

Equipment and Facility Standards

• Three-compartment sink properly set up with wash, rinse, and sanitize compartments
• Sanitizer solution at proper concentration — chlorine at 50-100 ppm or quaternary ammonium per manufacturer specifications
• Separate handwashing station with hot and cold running water, soap, and single-use towels
• All food contact surfaces smooth, non-porous, easily cleanable, and in good repair
• Adequate ventilation and hood system functioning properly
• Fire suppression system inspected and current (if applicable)
• Potable water supply tank in good condition with adequate capacity
• Gray water tank at least 15% larger capacity than the potable water tank
• All plumbing in good repair with no leaks

Sanitation and Waste

• All food contact surfaces cleaned and sanitized at required intervals
• Clean towels and sanitizer buckets properly maintained
• Waste receptacles lined, covered, and emptied regularly
• Gray water properly contained and disposed of at an approved facility
• No evidence of pest activity — flies, rodents, or insects
• All openings to the outside properly screened or sealed
• Truck interior and exterior clean and in good repair

Documentation and Compliance

• Current MDH mobile food unit license posted in a visible location
• Certified Food Protection Manager certificate available for review
• Commissary agreement documentation on file
• Temperature logs maintained and available for inspection
• Local city mobile food vendor licenses displayed (Minneapolis, St. Paul, etc.)
• Menu matches what was approved during plan review — any changes require MDH notification

Common Inspection Violations to Avoid

The most frequently cited violations during MDH mobile food unit inspections in Minnesota include improper food holding temperatures, inadequate handwashing, missing or expired Certified Food Protection Manager certifications, improper sanitizer concentrations, and insufficient gray water tank capacity. Review these areas carefully before every inspection and incorporate daily checks into your standard operating procedures.