Texas Food Truck
Inspection Checklist.

Every Item on the Checklist, On This Page

The PDF is the printable version. Here are all 28 points — the same list DSHS works from at your pre-licensing inspection, organized by section, with the detail that decides pass or fail on each. Check what you can, and use the full inspection guide for the why behind each one.

Vehicle & systems (points 1–10)

1. Vehicle fully operational — every piece of equipment on and at operating temperature before the inspector arrives
2. Fully self-sufficient — no shore power, no external water, no connections; not on jacks or blocks, no skirting
3. Potable water tank — permanently installed, labeled "POTABLE WATER", sloped to drain, ¾-inch or smaller inlet, not connected to any outside supply
4. Wastewater tank — at least 15% larger than the potable tank, labeled "WASTEWATER", drains independently (50 gal fresh needs 57.5 gal waste)
5. Handwashing sink — separate from the three-compartment sink, hot and cold water under pressure, soap and single-use towels stocked
6. Three-compartment warewashing sink — all three compartments working, with drain boards, big enough to fully submerge your largest pan or utensil
7. Hot holding — holds TCS food at 135°F or above, running and at temperature; calibrated probe thermometer accessible
8. Cold holding — holds TCS food at 41°F or below; real temperatures are checked, not just that the unit is on
9. 16-mesh screening — every ventilation opening (exhaust fans, vents, windows) screened at 16 openings per inch, tight
10. Interior surfaces — floors, walls, ceilings smooth, non-absorbent, light-colored, cleanable; they look under and behind equipment

Documents & certifications (points 11–21)

11. Food manager certification — required for Type III; ANSI-accredited and current (expired by a day is an automatic failure); on the vehicle
12. Complete menu — written, every item, on the vehicle
13. Food allergen poster — posted visibly inside; covers all nine major allergens including sesame
14. TXDOT weight records — loaded vehicle weight record, current, on the vehicle
15. Driver's license or CDL
16. Proof of insurance — current, on the vehicle
17. CPF authorization letter — signed by the CPF owner if you don't own it (or your exemption letter and supporting agreements); missing = failure
18. CPF most recent inspection report — on the vehicle at all times; missing = failure
19. Servicing area authorization — documentation of your approved servicing area; written authorization if it is a third-party location
20. Operating schedule / itinerary — documented and available
21. Employee health policy — written illness policy including the vomit and diarrhea cleanup procedure

Food handling & sanitation (points 22–28)

22. Food storage and handling — everything stored, labeled, temperature-controlled; raw proteins below ready-to-eat; no visible cross-contamination risk
23. Single-service articles — disposable plates, cups, and utensils for customers; no reusable serviceware
24. Food sources documentation — approved, licensed suppliers; be able to show where product comes from
25. Employee restroom access — confirmed and documented for all operating hours, at your CPF or a nearby facility
26. Pest control — no evidence of pests under equipment, in storage, or at entry points
27. Chemical storage — separate from food and food-contact surfaces, properly labeled
28. Overall sanitary condition — inspector discretion to cite any unsanitary condition not captured above

The Items That Fail Most Often

These are the most common reasons trucks fail the pre-licensing inspection. Each one links to the full detail:

1. Equipment not on and at operating temperature when the inspector arrives
2. Not readily movable: on jacks, skirted, or connected to utilities
3. Wastewater tank not at least 15% larger than the potable tank (tank sizing table)
4. Missing or incomplete CPF documents (what the commissary letter needs)
5. Food manager certification expired or not on the vehicle
6. Three-compartment sink too small for your largest utensil (sink requirements)
7. Missing 16-mesh screening, open gaps, or loose door seals (gaps, seals and screens)
8. Handwash sink missing soap or paper towels

For how the day itself goes, read how to pass the Texas food truck inspection.

Frequently Asked Questions

What is on the Texas food truck inspection checklist?

Twenty-eight points in three groups: the vehicle and its systems (power, water and wastewater tanks, sinks, hot and cold holding, screening, surfaces), the documents and certifications you keep on the truck (food manager certification, menu, allergen poster, CPF letter and inspection report, servicing area, insurance), and food handling and sanitation.

Does my equipment need to be running at the inspection?

Yes. Every piece of equipment should be on and at operating temperature before the inspector arrives, and the truck must be fully self-sufficient, with no shore power, outside water, or permanent connections.

What happens if I fail the DSHS inspection?

You cannot operate until you correct the deficiencies and reschedule. DSHS told us by phone there is no extra fee for a routine re-inspection after normal corrections; what you lose is time you cannot sell.

What fails food trucks most often?

The most common failures include equipment not running or at temperature, a wastewater tank less than 15% larger than the fresh water tank, missing CPF documents, an expired food manager certificate, a three-compartment sink too small for the largest utensil, missing 16-mesh screening, and a handwash sink without soap or towels.

Want to know which of these your specific truck will fail? That is exactly what the $99 Pre-Inspection Operator Audit does — or call/text (956) 592-2896 and describe your unit. Related: what to bring on inspection day · equipment requirements, item by item · the small details that close trucks.