Atlanta Food Truck Inspection Checklist: Pass Every Time

What Atlanta Health Inspectors Check on Food Trucks

The Atlanta & Fulton County Board of Health (AFCBH) inspects food trucks for compliance with Georgia Department of Public Health regulations, focusing on food temperature control, water supply safety, and waste disposal. Inspectors verify that hot foods stay above 135°F and cold foods remain below 41°F using thermometers. They check that your commissary (the approved facility where you prep and store food daily) is properly licensed and documented. Mobile units must have working handwashing stations with hot/cold water and soap—this is non-negotiable and commonly cited. Inspectors also verify your menu is approved, permits are current, and cross-contamination prevention measures are in place.

Common Food Truck Violations in Atlanta

The most frequent violations Atlanta inspectors cite are inadequate handwashing facilities, improper food temperature maintenance, and missing or expired permits. Many food truck operators underestimate water capacity—tanks must hold enough for drinking, cooking, and handwashing throughout service hours. Waste water disposal is another major issue; gray water cannot simply drain onto streets, and black water (from toilets) requires approved treatment. Cross-contamination violations occur when raw proteins are stored above ready-to-eat foods or when cutting boards aren't sanitized between uses. Missing documentation of food sources, supplier dates, and time/temperature logs during service frequently results in citations requiring immediate correction before resuming operations.

Daily and Weekly Self-Inspection Tasks

Each morning before service, check that all food is at safe temperatures and visually inspect for spoilage—don't rely on dates alone. Test your thermometer accuracy using ice water (32°F) and hot water (212°F) to verify readings are within ±2°F. Run your handwashing station to confirm hot and cold water flow, soap availability, and paper towels are stocked; this single station is often the reason for reinspection. Weekly, deep-clean your storage areas and verify your commissary is clean and licensed. Document everything: daily opening temperature checks, handwashing logs, any equipment repairs, and food delivery dates. Keep permits, licenses, and insurance certificates visible and current. Record cleaning schedules for food contact surfaces using approved sanitizers (typically 200ppm chlorine or equivalent)—this documentation protects you during inspections.

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