Texas Health Inspection Checklist for Food Trucks

How Texas Health Inspections Work

Local health departments in Texas conduct routine, unannounced inspections of all Mobile Food Establishments (MFEs). Inspectors evaluate compliance with the Texas Food Establishment Rules (TFER, 25 TAC Chapter 228) and any additional local requirements. Violations are classified by severity: imminent health hazards (such as lack of potable water or sewage backup) can result in immediate closure, while priority and priority foundation violations require correction within specified timeframes. Core violations are noted for correction at the next inspection. Many Texas health departments publish inspection results online.

Permit and Documentation Verification

• Valid Mobile Food Establishment permit displayed on the vehicle
• Current commissary agreement on file with the health department
• Texas Food Handler Cards for all food employees present on-site
• Certified Food Protection Manager (CFPM) certificate available (if required by your jurisdiction)
• Sales tax permit number displayed
• Menu matches the items approved on your permit — no unapproved items being served
• Fire suppression system inspection tag current (within six months or per local requirements)

Temperature Control

• Cold-holding foods at 41°F (5°C) or below
• Hot-holding foods at 135°F (57°C) or above
• Cooking temperatures meet TFER minimums: 165°F for poultry, 155°F for ground meats, 145°F for whole meats and fish, 145°F for eggs cooked to order
• Calibrated probe thermometer available and in use
• Thermometers visible in all refrigeration and hot-holding units
• Time as a public health control (TPHC): if using time instead of temperature for certain foods, written procedures and time-stamped documentation must be on-site
• Proper cooling procedures: 135°F to 70°F within two hours, then 70°F to 41°F within four additional hours (six hours total)
• Reheating previously cooked food to 165°F within two hours before hot-holding

Handwashing

• Handwashing sink is accessible, unobstructed, and used exclusively for handwashing
• Hot and cold running water available at the handwashing sink (minimum 100°F warm water)
• Soap and single-use paper towels at the handwashing sink
• Employees observed washing hands at required times: before starting work, after handling raw meat, after touching face or hair, after using the restroom, after handling trash, after eating or drinking, and before putting on gloves
• No bare-hand contact with ready-to-eat foods (gloves, tongs, deli tissue, or utensils required)

Food Storage and Handling

• Raw meats stored below ready-to-eat foods in refrigeration (proper vertical separation to prevent cross-contamination)
• All food stored at least six inches off the floor
• Food properly labeled with common name and date marking where applicable
• No expired products on the truck
• Food protected from cross-contamination: separate cutting boards and utensils for raw and ready-to-eat foods
• All food obtained from approved commercial sources — no home-prepared ingredients
• Food dispensing utensils stored with handles above the food or on a clean surface
• Ice used for beverages stored separately from ice used for cooling food

Sanitation and Cleanliness

• All food contact surfaces clean and sanitized between uses
• Sanitizer solution at proper concentration (chlorine: 50–100 ppm; quaternary ammonium: per manufacturer specs, typically 200–400 ppm) — verify with test strips
• Wiping cloths stored in sanitizer solution between uses
• Three-compartment sink available for wash-rinse-sanitize cycle (on truck or at commissary, per local requirements)
• Single-use gloves used properly and changed between tasks
• Interior walls, floors, and ceiling of the truck are clean, smooth, and in good repair
• Trash receptacles have lids and are not overflowing
• No unnecessary personal items in the food preparation area

Water Supply and Wastewater

• Fresh water tank filled with potable water from an approved source
• Wastewater tank capacity at least 15% greater than the fresh water tank
• Wastewater tank not full, no leaks, no overflow
• Water system is fully enclosed and protected from contamination
• Water heater functioning properly (hot water available at all sinks)
• Water pressure adequate at all faucets

Pest Control and Ventilation

• All openings (service window, doors, vents) screened or kept closed when not in active use
• No evidence of pests: rodent droppings, gnaw marks, live insects, or insect harborage
• Ventilation hood and grease filters clean and functioning
• Exhaust system properly venting cooking fumes and smoke to the exterior

Fire Safety

• UL 300-listed fire suppression system installed over all cooking surfaces, serviced and tagged within the required interval
• Class K fire extinguisher for grease fires, fully charged and accessible
• ABC-rated fire extinguisher, fully charged and accessible
• Propane tanks externally mounted and secured
• Fire department clearance on file

Common Violations to Avoid

The most frequently cited violations during Texas MFE inspections include:

• Improper food holding temperatures (cold food above 41°F, hot food below 135°F)
• Handwashing sink not properly supplied, blocked, or not being used
• Bare-hand contact with ready-to-eat food
• Inadequate sanitizer concentration
• Cross-contamination risks from improper storage of raw meats
• Missing or expired Texas Food Handler Cards
• Insufficient hot water at handwashing or warewashing sinks

Run through this checklist before every shift. Texas health departments take violations seriously — consistent self-inspection is the best way to maintain your permit and protect your customers. In Texas's competitive food truck markets, especially Austin and Houston, a clean inspection record is also a point of pride and customer trust.