Food Truck Inspection Checklist for San Antonio Operators

What San Antonio Health Inspectors Prioritize

The Metropolitan Health District's inspectors focus heavily on time-temperature control for safety-sensitive foods (TCS foods), hand hygiene practices, and cross-contamination prevention in the confined mobile kitchen environment. They verify that your food truck has proper handwashing stations with hot and cold running water, functional thermometers in refrigeration units, and documented temperature logs. Inspectors also check for valid food handler certifications for all staff, proper storage of cleaning chemicals away from food, and adequate lighting and ventilation—especially critical in mobile units where space is limited. Common red flags include foods held at unsafe temperatures, lack of soap and paper towels at handwashing stations, and evidence of pest activity or physical contamination.

Common San Antonio Food Truck Violations

Food trucks in San Antonio frequently receive citations for inadequate refrigeration capacity leading to temperature abuse, improper thawing of proteins (especially in small ice chests), and failure to maintain separate cutting boards for raw meat, produce, and ready-to-eat items. Another widespread violation involves incomplete or missing time-temperature logs and failing to label foods with prep dates. Mobile operators sometimes struggle with handwashing compliance due to limited water supply or incorrect water temperature setup. Inspectors also flag violations related to unapproved food sources (buying from unlicensed suppliers), operating without a current permit, and failing to post required health inspection certificates visibly in the window or on the exterior of the truck.

Daily & Weekly Self-Inspection Tasks

Perform a daily pre-service walk-through: check all refrigerator and freezer temperatures (must read 41°F or below for cold storage), inspect handwashing station water flow and temperature, verify soap and paper towel availability, and visually scan for pests or contamination. Record all temperature readings in a log each morning. Weekly, deep-clean all food contact surfaces with approved sanitizer, verify all staff have current food handler cards, inspect all stored foods for proper labeling and date rotation, and check that cleaning chemicals are stored in separate, sealed containers away from food prep areas. Monthly, test your sanitizer concentration with test strips to ensure effectiveness, inspect exterior vents for debris or pest entry points, and review your previous inspection report to address any noted deficiencies. Keep all documentation (permits, certifications, temperature logs, inspection reports) organized and easily accessible for surprise inspections.

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