Oklahoma Food Truck Health Inspection Checklist

About Oklahoma Food Truck Health Inspections

Health inspections for food trucks in Oklahoma are conducted by county health department sanitarians and environmental health specialists operating under the authority of the Oklahoma State Department of Health (OSDH). Inspections are based on the Oklahoma Food Code, which is derived from the FDA Model Food Code and covers all aspects of food safety, equipment standards, and sanitation. You will face an initial inspection before receiving your OSDH mobile food establishment license and routine inspections thereafter. Oklahoma has 77 county health departments, and while inspection practices may vary somewhat between counties, all enforce the same Oklahoma Food Code standards. Use this checklist to prepare and ensure a smooth inspection.

Food Safety and Temperature Control

• All cold foods held at 41°F (5°C) or below
• All hot foods held at 135°F (57°C) or above
• Accurate probe thermometers available and calibrated
• Thermometers present in all refrigeration and cold-holding units
• Raw meats stored below ready-to-eat foods in refrigeration
• No food stored directly on the floor — all items elevated at least 6 inches
• Food protected from contamination with covers, lids, or wrapping
• Proper date marking and labeling for all prepared foods held more than 24 hours
• No use of unapproved food sources — all food from licensed, inspected suppliers

Personal Hygiene and Employee Practices

• All food handlers practicing proper handwashing (20 seconds with soap and warm water)
• Handwashing sink accessible, stocked with soap, warm running water, and paper towels
• No bare-hand contact with ready-to-eat foods (gloves, tongs, or utensils required)
• Clean uniforms or aprons worn by all food handlers
• Hair restraints (hats, hairnets) worn by all food handlers
• No eating, drinking, or smoking in food preparation areas
• Employees with symptoms of illness excluded from food handling
• Certified Food Protection Manager certificate available and accessible during hours of operation

Equipment and Facilities

• Three-compartment sink available and properly set up (wash, rinse, sanitize)
• Separate handwashing sink with hot and cold running water
• All food contact surfaces clean, smooth, and in good repair
• Cutting boards in good condition (no deep grooves or cracks)
• Ventilation hood functioning properly and clean
• Fire suppression system installed, inspected, and current (tag visible)
• At least one fire extinguisher (Class K for cooking, Class ABC for general) properly mounted with current inspection tag
• Potable water tank full and connected, with adequate pressure at all sinks
• Wastewater tank capacity at least 15% larger than the potable water tank
• Wastewater tank not leaking and properly sealed
• Generator or power supply functioning and safely installed
• Adequate lighting in food preparation, warewashing, and service areas

Cleaning and Sanitation

• Approved sanitizer available (chlorine, quaternary ammonium, or iodine solution) at proper concentration
• Sanitizer test strips available for verifying concentration
• All food contact surfaces sanitized between uses and at least every four hours during continuous operation
• Floors, walls, and ceiling of the truck clean and in good repair
• Trash receptacle with a lid, lined, and not overflowing
• No evidence of pests (insects, rodents) in the truck
• Pest control measures in place (screens on windows and openings, sealed gaps)

Documentation and Permits

• Current OSDH mobile food establishment license displayed visibly on the truck
• Certified Food Protection Manager certificate available for review
• Commissary agreement or documentation available
• Fire inspection approval documentation on hand
• Food supplier invoices or receipts available for verification
• Temperature logs maintained (if required by your county health department)
• Oklahoma Tax Commission sales tax permit documentation available

Common Violations to Avoid

The most frequently cited violations during Oklahoma food truck inspections include:

• Improper food holding temperatures (too warm for cold food, too cool for hot food)
• Inadequate handwashing (no soap, no paper towels, or sink not accessible)
• Cross-contamination between raw and ready-to-eat foods
• No Certified Food Protection Manager accessible during operation
• Fire suppression system not inspected or expired
• Wastewater leaks or improper disposal
• Missing or expired OSDH mobile food establishment license

Address these areas carefully before your inspection. If a violation is found, the inspector will note it and may require a follow-up inspection. Critical violations related to imminent health hazards can result in temporary closure of your operation until corrected. Repeat critical violations can jeopardize your license renewal under OSDH rules.