Food Truck Inspection Checklist for Detroit Operators

What Detroit Health Inspectors Check

Detroit's Health Department Division of Food Safety inspects food trucks for compliance with Michigan Food Law (Act 92) and local ordinances. Inspectors focus on time-temperature control for safety (TCS) foods, cross-contamination prevention, handwashing facilities, waste disposal, and pest control evidence. They verify that operators hold valid permits, maintain temperature logs, and display required documentation. Common inspection points include cold holding temps (≤41°F for most foods), hot holding temps (≥135°F), clean and sanitized surfaces, and proper food storage separation. Documentation—including cleaning schedules, supplier records, and employee training certificates—must be readily available during inspections.

Top Food Truck Violations in Detroit

The most frequently cited violations for mobile food units in Detroit include inadequate handwashing facilities or non-functional sinks, improper temperature maintenance (TCS foods left in the danger zone 41–135°F), and cross-contamination from raw proteins stored above ready-to-eat items. Food trucks also struggle with limited hot water supply, blocked grease traps, and missing or expired health permits. Lack of employee health records and failure to discard expired ingredients are routine findings. Detroit inspectors also cite violations for operating without an approved commissary agreement (food trucks must prepare and store food at a licensed facility) and inadequate pest proofing on the vehicle itself. Repeat violations escalate penalties and risk permit suspension.

Daily & Weekly Self-Inspection Tasks

Conduct temperature checks at opening, midday, and closing—document all TCS foods in a log and immediately discard any items above safe temps. Daily tasks include testing handwashing stations for hot water (≥100°F), soap, and paper towels; cleaning and sanitizing all food contact surfaces; and inspecting the truck's exterior and undercarriage for pest entry points or debris. Weekly, perform a deep clean of the grease trap, verify all permits are posted and current, review supplier invoices for traceability, and audit your commissary space for cleanliness and proper storage. Monthly, verify employee health certificates are current, test water temperature in all holding units, and review your cleaning schedule against actual completion logs. Keep a dated self-inspection record—if a violation is found, document the corrective action and date resolved. This paper trail demonstrates good faith compliance to inspectors.

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