Food Truck Health Inspection Checklist for San Diego Operators

San Diego DEHQ Inspection Priorities & High-Risk Violations

San Diego County DEHQ inspectors focus on the California Food Code (Title 3, Division 4) and evaluate mobile food facilities against 25+ critical control points. The most frequently cited violations include improper hot/cold holding temperatures (food held below 135°F or above 41°F), contaminated water systems, missing or non-functional handwashing stations, and improper cross-contamination prevention. Ready-to-eat foods stored above raw proteins, expired permit displays, and inadequate pest prevention measures also trigger automatic citations. Violations are classified as critical (immediate health hazard), major (contributes to foodborne illness risk), or minor (does not directly impact safety), and critical violations can result in temporary closure orders.

Daily & Weekly Self-Inspection Tasks for Food Trucks

Establish a documented self-inspection routine before each service day: verify all thermometers display accurate temperatures (calibrate weekly with ice/boiling water method), confirm hot holding equipment maintains 135°F minimum and cold units maintain 41°F maximum, inspect handwashing station water pressure and temperature (104–108°F ideal), and visually check for pests or droppings. Weekly tasks include deep-cleaning water and wastewater tanks (inspectors test both for contamination), inspecting food storage for expired items and proper segregation, verifying your business license and health permit are current and visible, and checking that all single-use items (utensils, napkins, gloves) are stored in sealed, labeled containers. Keep a dated log of these inspections—DEHQ appreciates documentation during unannounced visits and it demonstrates due diligence if violations occur.

Compliance Essentials: Equipment, Permits & Documentation

San Diego requires all mobile food facilities to display a valid health permit (issued by DEHQ after initial inspection) and a business license on the exterior or window. Your truck must have NSF-certified or commercial-grade equipment only—portable, non-commercial coolers are not acceptable. Handwashing stations must have hot water, cold water, soap, and single-use towels; three-compartment sink setups for washing dishes must be compliant with proper drain access and gray-water tank capacity. Keep permits, temperature logs, supplier invoices, and employee health documentation on file for at least 12 months—inspectors may request these during visits. Ensure your truck is parked in an approved location (check local city zoning; some San Diego neighborhoods prohibit mobile food service) and maintain 10 feet minimum distance from residential properties and other restrictions per municipal code.

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