Virginia Food Truck Health Inspection Checklist

Virginia Food Truck Health Inspection Checklist

Virginia's 35 local health districts conduct inspections of food trucks based on the Virginia Food Regulations (12 VAC 5-421), which are derived from the FDA Model Food Code. Use this checklist to prepare for your initial pre-operational inspection and ongoing routine inspections throughout the year.

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 thermometers in all refrigeration and hot-holding units, visible to staff
• Calibrated probe thermometer available for checking internal food temperatures
• Proper cooling procedures followed and documented (135°F to 70°F within 2 hours, then to 41°F within 4 additional hours)
• Date marking system in place for ready-to-eat, time/temperature controlled foods held more than 24 hours
• Raw meats stored below ready-to-eat foods in refrigeration (proper vertical separation)
• No food stored directly on the floor of the truck
• Proper reheating — foods reheated to 165°F within 2 hours before hot-holding

Personal Hygiene and Handwashing

• Handwashing station accessible with hot and cold running water (minimum 100°F hot water)
• Soap and single-use paper towels stocked at handwash sink
• Handwash sink used exclusively for handwashing — not for food prep, utensil washing, or dumping liquids
• Hair restraints (hats, hair nets, or beard guards) worn by all food handlers
• Clean outer garments worn by all staff
• No bare-hand contact with ready-to-eat foods — gloves, utensils, or deli tissue required
• Employee illness reporting policy posted and enforced (per 12 VAC 5-421 requirements for reporting communicable diseases)

Water and Plumbing Systems

• Potable water supply adequate for full day of operations
• Fresh water tank in good condition with no leaks, constructed of food-grade materials
• Wastewater (grey water) tank capacity at least 15% larger than fresh water tank
• No cross-connections between potable water and wastewater systems
• Water heater functional and providing adequate hot water to all sinks
• Wastewater disposed of properly at commissary or approved dump station — never on the ground

Equipment and Surfaces

• All food-contact surfaces smooth, non-absorbent, non-toxic, and easily cleanable
• Cutting boards in good condition with no deep grooves, cracks, or excessive wear
• Three-compartment sink or equivalent warewashing setup available (wash, rinse, sanitize)
• Sanitizer test strips available and used to verify proper chemical sanitizer concentration
• All cooking equipment clean, functional, and in good working order
• Ventilation hood and filters clean and operational (if required for cooking equipment)
• Fire suppression system current, inspected, and tagged (per local fire code requirements)
• Propane tanks secured, lines intact, and connections leak-free

Food Storage and Handling

• All food obtained from approved, licensed sources (receipts and invoices available for verification)
• Food properly labeled and stored in food-grade containers with tight-fitting lids
• No unapproved home-prepared foods on the truck
• Consumer advisory posted for any raw or undercooked animal food menu items
• Allergen information available for all menu items
• Proper thawing procedures followed (refrigerator, cold running water, microwave, or as part of cooking)
• Single-use items (cups, utensils, napkins, to-go containers) stored and dispensed to prevent contamination

Pest Control and Waste Management

• Truck free of pests — no evidence of insects, rodents, or other vermin
• All openings (windows, vents, service windows) screened or protected when open
• Garbage containers lined, covered, and emptied regularly throughout service
• No evidence of pest activity (droppings, gnaw marks, nesting materials, live or dead insects)
• Exterior of truck clean and well-maintained

Licensing and Documentation

• Current VDH Food Establishment Permit displayed in a location visible to customers
• Certified Food Protection Manager certificate available for inspector review
• Commissary agreement on file and current
• Employee food safety training documentation available
• Most recent inspection report available on the truck
• Food source documentation (invoices, receipts) available for verification

General Cleanliness and Maintenance

• Interior floors, walls, and ceiling clean, smooth, and in good repair
• Adequate lighting in all food preparation, storage, and warewashing areas
• Light fixtures shielded or shatter-resistant in food prep areas
• No personal items (bags, clothing, phones) stored near food preparation areas
• Cleaning chemicals and toxic materials stored separately from food, equipment, and single-use items
• Truck structurally sound with no holes, gaps, or deterioration that could harbor pests or contaminants

Inspection Tips

Virginia health inspectors conduct both scheduled and unannounced inspections. Inspection frequency varies by health district, but most food trucks can expect 1–3 routine inspections per year plus the initial pre-operational inspection.

• Maintain inspection-ready conditions at all times — treat every service day as a potential inspection day
• Keep a daily food safety log tracking temperatures, cleaning activities, and any corrective actions taken
• Address all previous inspection violations before the follow-up visit
• Be cooperative, professional, and transparent with inspectors
• Ask questions during inspections to clarify any requirements under 12 VAC 5-421 that you are unsure about
• If you operate in multiple health districts, be aware that each district may have slightly different emphasis areas during inspections