Food Truck Inspection Checklist for Seattle Operators

What Seattle Health Inspectors Check on Food Trucks

Seattle Public Health and King County Department of Public Health focus on five core risk categories: personal hygiene, time/temperature control, cross-contamination prevention, equipment sanitation, and pest control. Inspectors verify handwashing compliance by checking that your three-compartment sink or approved handwashing station is accessible and stocked with hot/cold running water, soap, and paper towels. They also examine cold holding units to confirm food is stored at 41°F or below and hot holding equipment maintains 135°F or above. Propane systems, water supply lines, and waste disposal connections receive close scrutiny because food trucks operate in high-risk mobile environments. Pay special attention to your food handler cards: all staff must hold current Washington State food handler certifications.

Common Food Truck Violations in Seattle

The most frequent violations Seattle inspectors cite involve inadequate handwashing facilities, improper temperature logging, and insufficient separation between raw and ready-to-eat foods. Many operators underestimate waste water management—gray water disposal must comply with city codes, and spilling grease or wastewater in public spaces triggers immediate violations. Cross-contamination violations arise when raw proteins share cutting boards, utensils, or prep surfaces with ready-to-eat items without proper cleaning between uses. Additionally, inspectors check for evidence of pest activity, water condensation in dry storage areas, and proper labeling of date-marked foods. Missing or illegible food source documentation also ranks high; Seattle requires records showing where meat, produce, and dairy originate, especially from non-approved suppliers.

Daily and Weekly Self-Inspection Tasks

Establish a daily checklist: inspect all thermometers (calibrate monthly with ice-water or boiling-water methods), verify cold unit temperatures first thing, wash and sanitize all contact surfaces, check handwashing station supplies, and visually scan for pests or spills. Document every temperature check and cleaning task in a log book that inspectors will review. Weekly tasks include deep cleaning the three-compartment sink, testing your sanitizer concentration with test strips (quaternary ammonia or chlorine), inspecting propane connections for leaks using soapy water, and reviewing your food source records. Monthly, have a qualified technician inspect your water heater and propane system. Before opening each shift, confirm all staff have valid food handler cards visible and that your mobile food unit permit is posted in a visible location inside the truck.

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