New York Health Inspection Checklist for Food Trucks

How New York Health Inspections Work

Health inspections for food trucks in New York are conducted by the agency that issued your permit. In New York City, DOHMH inspectors conduct unannounced inspections and assign letter grades (A, B, or C) based on a point-based scoring system — the same system used for brick-and-mortar restaurants. An A grade means the unit scored 0 to 13 violation points, B is 14 to 27 points, and C is 28 or more points. The letter grade must be displayed prominently on the unit. Outside NYC, county health departments conduct inspections under 10 NYCRR Part 14 (the State Sanitary Code). Inspections are unannounced, and frequency varies by county but typically occurs one to three times per year plus the initial pre-operational inspection.

Temperature Control

• Cold-holding foods stored at 41°F (5°C) or below
• Hot-holding foods maintained at 135°F (57°C) or above
• Cooking temperatures meet minimums: 165°F for poultry, 155°F for ground meats, 145°F for whole meats, fish, and seafood
• Thermometers present, visible, and calibrated in all refrigeration units
• A probe thermometer available and used for checking internal food temperatures
• Proper cooling procedures followed: from 135°F to 70°F within two hours and from 70°F to 41°F within four additional hours
• Reheating of previously cooked food reaches 165°F within two hours
• Time as a public health control — if used instead of temperature holding, proper documentation must be maintained showing when food was removed from temperature control and the four-hour or six-hour discard time

Handwashing

• Handwashing sink is accessible, unobstructed, and used only for handwashing — not for food prep, dishwashing, or dumping liquids
• Hot and cold running water available at the handwashing sink (minimum 100°F)
• Liquid soap and single-use paper towels supplied at the sink at all times
• Employees wash hands at all required times: after handling raw food, after using the restroom, after touching face or hair, after handling trash, before putting on gloves, and when switching between tasks
• In NYC, handwashing violations are among the most common critical violations cited by DOHMH — they carry significant point penalties on the letter grade

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in all refrigeration to prevent cross-contamination
• All food stored at least six inches off the floor
• Food properly labeled and dated with oldest stock used first (FIFO method)
• No expired products on the truck
• Separate cutting boards, utensils, and prep areas for raw and cooked or ready-to-eat foods
• Food dispensing utensils stored properly when not in use (in the food with handle extending out, on a clean surface, or in running water)
• All food obtained from approved commercial sources — no home-prepared items
• Allergen awareness — in NYC, food establishments must post allergen information or provide it upon request

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized between uses
• Sanitizer solution at proper concentration (check with test strips — typically 50–200 ppm chlorine or 200–400 ppm quaternary ammonia)
• Three-compartment sink available at the commissary (or on the truck if equipped) for washing, rinsing, and sanitizing utensils
• Single-use gloves used properly when handling ready-to-eat foods
• Floors, walls, and ceiling of the truck are clean and in good structural repair
• Trash receptacles have lids and are not overflowing
• Wiping cloths stored in sanitizer solution between uses
• In NYC, DOHMH inspectors check that the unit is free of vermin evidence — a critical violation that can result in immediate closure

Water Supply and Wastewater

• Fresh water tank is full and water is from an approved potable source
• Wastewater tank capacity is at least 15% greater than the fresh water tank
• Wastewater tank is not full or overflowing
• No leaks in the water system plumbing
• Water heater functioning and delivering water at adequate temperature for handwashing
• All water connections and hoses are food-grade and properly maintained

Pest Control and Ventilation

• Service window and all openings have tight-fitting screens or are kept closed when not actively serving
• No evidence of pests (rodents, flies, cockroaches, ants) — in NYC, evidence of mice or rats is a critical violation that can trigger an immediate follow-up inspection
• Ventilation hood and grease filters are clean and functioning
• Exhaust system properly venting cooking fumes and heat

Permits and Documentation

• Current permit displayed prominently on the unit — in NYC, the DOHMH permit and current letter grade must both be visible
• DCWP Mobile Food Vending License on the person operating the unit (NYC only)
• NYC Food Protection Certificate or certified food protection manager certificate (ServSafe or equivalent for upstate) available on-site
• Commissary agreement on file and current
• Temperature logs available for inspector review
• Employee illness reporting policy in place and communicated to all staff

NYC Letter Grade Scoring

In NYC, DOHMH assigns violation points during each inspection. Understanding the point system helps you prioritize what matters most:

• Critical violations — These carry the highest point values (typically 7 points or more per violation). They include improper food holding temperatures, evidence of vermin, no handwashing facility or no hot water, food from unapproved sources, and bare-hand contact with ready-to-eat food.
• General violations — These carry lower point values (2 to 5 points). They include non-food-contact surfaces not clean, improper personal cleanliness, and facility maintenance issues.
• Thresholds — 0 to 13 points earns an A, 14 to 27 points earns a B, and 28 or more points earns a C. A grade of B or C triggers a re-inspection, and persistent poor scores can result in permit suspension.

Common Violations to Avoid

The most frequently cited violations during New York food truck inspections are:

• Improper food holding temperatures (cold food above 41°F, hot food below 135°F) — the single most common critical violation
• Handwashing sink not properly supplied, not accessible, or not being used correctly
• Inadequate sanitizer concentration at food contact surface wiping stations
• Evidence of mice, rats, or insects — taken extremely seriously in NYC
• Cross-contamination risks from improper food storage order in refrigeration
• Missing or expired permits, certificates, or licenses
• In NYC, failure to display the current letter grade

Run through this checklist before every shift. In New York — especially NYC where the letter grade is publicly visible and directly impacts customer confidence — maintaining an A grade is not just about compliance, it is about your brand and bottom line.