San Francisco Food Truck Inspection Checklist & Compliance Guide

What SF DPH Inspectors Prioritize in Food Trucks

San Francisco inspectors evaluate temperature maintenance in holding equipment, handwashing station functionality and accessibility, and proper food storage separation to prevent cross-contamination. They verify commissary compliance—trucks must have designated facilities for cleaning and waste disposal—and check for pest evidence, improper food sourcing documentation, and operator food safety certification. Mobile units face stricter scrutiny on water supply line integrity, greywater disposal procedures, and waste tank capacity since these systems differ significantly from stationary kitchens. Inspectors use California Retail Food Code standards as the baseline, with SF adding local requirements around commissary relationships and parking location restrictions.

Common Food Truck Violations in San Francisco

The most cited violations include inadequate hot/cold holding temperatures (cooked foods below 135°F, cold foods above 41°F), missing or illegible temperature logs, and handwashing stations that lack soap, paper towels, or potable water. Operators frequently fail inspections due to improper cooling procedures (cooling potentially hazardous foods too slowly), storing ready-to-eat items above raw proteins, and operating without documented commissary agreements or using unapproved facilities. Cross-contact issues arise when preparing allergen-containing items without dedicated equipment, and equipment maintenance violations occur when ice makers or refrigeration units lack cleaning records. San Francisco also cites operators for parking violations that affect food safety access, such as operating beyond designated commissary hours or exceeding approved service zones.

Daily & Weekly Self-Inspection Tasks

Daily tasks include verifying all refrigeration units maintain 41°F or below and hot-holding equipment stays at 135°F or above using calibrated thermometers; documenting readings on time/temperature logs at opening, midday, and closing. Inspect the handwashing station each morning to confirm hot and cold running water, soap, and paper towels are stocked, and verify the three-compartment sink (or approved alternative) is functional for utensil washing. Weekly, deep-clean equipment, inspect for pest activity or harborage, verify all food containers are properly labeled with contents and preparation dates, and audit your commissary arrangement documentation. Monthly, calibrate all thermometers against ice-water and boiling-water standards, review temperature logs for trends, inspect water and greywater connections for leaks, and confirm your food safety certification remains current and visible on the truck.

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