What temperature should cold-holding units keep food at?

41°F (5°C) or below for potentially hazardous food, per the FDA Food Code baseline most states adopt.

Do I need a commissary agreement for my food truck?

Most states and counties require mobile food units to show a signed commissary or base-of-operations agreement during inspection, though exact rules vary by jurisdiction.

Pass Your Food Truck Inspection the First Time

A free interactive checklist built on FDA Food Code basics, plus the right permit agency for your state — so inspection day has no surprises.

Use the Free Checklist Get the Printable Pack — $9

How it works

Three steps between you and a clean inspection report.

Check off every item

Work through the same categories a health inspector checks — permits, water systems, temperatures, and fire safety.

Fix gaps before service

Anything unchecked is something to fix now, not something to explain to an inspector later.

Print for the binder

Save your progress in the browser or print a clean copy to keep in the truck.

Mobile Food Unit Inspection Checklist

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Permits & Posting

Current mobile food unit permit/license displayed where the public can see it

Food manager / person-in-charge certification on board and current

Individual food handler cards for staff (where required) on board or available

Commissary or base-of-operations agreement letter available for inspection

Handwashing & Sanitation

Dedicated handwashing sink with hot and cold running water, soap, and paper towels

Three-compartment sink (or equivalent) for wash-rinse-sanitize of utensils

Sanitizer test strips on board matching the sanitizer in use

Wiping cloths stored in sanitizer bucket between uses

Water Systems

Potable fresh water tank filled with safe, approved-source water

Wastewater (gray water) tank sized at least 15% larger than the fresh water tank

Fresh water hose/fittings dedicated to potable use only, capped when not in use

Wastewater disposed of only at an approved sanitary disposal point

Temperature Control

Calibrated probe thermometer on board

Cold-holding units keeping potentially hazardous food at 41°F (5°C) or below

Hot-holding units keeping potentially hazardous food at 135°F (57°C) or above

Reheated food brought to 165°F (74°C) within 2 hours before hot-holding

Food Safety Practices

No bare-hand contact with ready-to-eat food (gloves, tongs, or deli paper used)

Raw and ready-to-eat foods stored and prepped separately to avoid cross-contamination

All food from an approved source with invoices/receipts available

Employee illness policy posted or known to staff

Fire & Equipment Safety

Class K fire extinguisher mounted and accessible for grease fires

Fire suppression system serviced and tagged current (if deep frying or grilling)

LP gas cylinders secured upright with certified connections

Generator (if used) ventilated away from the service window and passenger area

Waste & Pest Control

Trash and recycling containers with lids, emptied regularly

Grease trap/oil disposed of through a licensed hauler with receipts kept

No evidence of pests; unit sealed against entry points

Wash water and food debris never dumped on the ground or storm drains

Find Your State's Permit Agency

Mobile food licensing is handled differently almost everywhere. Start here.

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Free checklist, or the full prep pack

The checklist above is free, forever. The printable pack is for inspection day.

Free

Interactive inspection checklist
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State permit agency directory
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One-time

$9 / pack

Printable master checklist (clean PDF layout)
Commissary agreement letter template
Inspection log sheet for repeat visits
Hot/cold holding temperature quick-reference card
Free updates if the pack changes

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Not legal advice. Requirements vary by state, county, and city and change over time — always confirm current rules with your local health department before your inspection.