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Food Truck Quality Inspections

by Nick Lewallen, from the Community

This quality inspections checklist helps food truck teams audit vehicle condition, cleanliness, and food safety to maintain high standards. Sections cover exterior and cab checks, serving side and rear cleanliness, kitchen sanitation, equipment and fire extinguisher status, fridge and freezer organization, handwashing and sink readiness, and general interior notes. Food quality steps include batter consistency, frying technique, oil condition, and fryer temperature targets. Customer experience items address site setup, wait times, staff uniforms, device readiness, and overall presentation.

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Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Quality Inspections
This downloadable Quality Inspections checklist helps food service teams standardize audits across food trucks and kitchens. Sections cover exterior and interior vehicle condition, kitchen hygiene, storage, equipment and fire safety, handwashing and sink signage, and three-compartment sink use. Food quality checks include batter consistency, fry cycle, oil condition, fryer temperature targets, portioning, and presentation. Customer experience criteria assess queue times, cleanliness of the service area, staff uniforms, and friendliness. Record pass, fail, or N/A responses, add notes, and capture improvement actions to drive consistent quality and compliance.
by Nick Lewallen, from the Community
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Template
OTH Food Truck Quality Inspection (Units 22 & 23)
This OTH quality inspection template is designed for food truck units 22 and 23. It covers truck exterior and cab condition, serving side and back checks, fire extinguisher status, floors, walls, fryers and backsplash, refrigeration and freezer cleanliness, dry storage organization, handwashing and three-compartment sink readiness, and general interior appearance. Food quality procedures include batter consistency, proper fish dropping, crumb skimming, fry cycling, oil condition, and fryer temperature (375°F). Customer experience items assess parking, door security, wait times, cashier friendliness, uniforms, and site cleanliness, with pass/fail/N/A and summary notes.
by DongJoo Kim, from the Community
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Template
On The Hook Food Truck Quality Inspection
This quality inspection checklist is designed for On The Hook food trucks 3, 5, 8, and 11. It guides managers through a full audit of truck condition and operations, including exterior and cab cleanliness, tires, lights, doors, wrap condition, and safety equipment. Inside the kitchen it covers fryer backsplash and tables, under and between equipment, refrigerators and freezers, dry storage, health box readiness, three-compartment sinks, and handwashing setup. Food quality checks focus on batter consistency and coating, fry and fish timing, cycling old and new fries, skimming crumbs, oil usability, and maintaining correct fryer temperatures. Customer experience items include parking suitability, door security, cashier friendliness, wait times, uniforms, device condition, and site cleanliness. Use this template to standardize inspections, correct issues, and maintain consistent product quality and service across trucks.
by DongJoo Kim, from the Community
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Template
OTH Food Truck Quality Inspection (Sections 22-23)
Use this OTH quality inspection checklist to evaluate food truck operations across sections 22 and 23. Inspect exterior and cab condition, serving-side cleanliness, tires, lights, wraps, and safety gear. Audit kitchen sanitation including floors, walls, sinks, fry table, backsplash, under and between fryers, refrigerators and freezers, dry storage, and health box. Verify handwashing signage and soap. Assess food quality and process: batter consistency and coating, proper dropping technique, skimming crumbs, basket shaking, cycling fries, oil condition, and fryer temperature at 375 F. Review customer experience such as parking, door security, cashier friendliness, wait times, uniforms, phone condition, and front area cleanliness. Conclude with notes and action items to improve quality and training.
by DongJoo Kim, from the Community
Downloads: 0
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Food Truck Quality Inspections

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OTH Food Truck Quality Inspection (Units 22 & 23)

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