From prime burgers to fresh pasta and gourmet Asian cuisine, a new generation of food trucks has it all. And those mobile kitchens all get a surprise visit, from the health inspector.
All mobile food truck owners must have county permit to operate.
Health inspector Heather Buonomo told us what she looks for, in these mobile kitchens.
The sinks, refrigerators, vents and window fans all have to be inspected. And just like a restaurant, cold foods must be kept below 35 degrees.
"You want to make sure that we're getting the grease and the fumes out,” said Buonomo.
Owner Chicho Casillas has his food handler permits, required for everyone who cooks in this kitchen.
But unlike restaurants, these mobile food trucks do not get letter grades, to post in their window.
It's either pass or fail.
We reviewed more than 20 inspector reports, which reveal why inspectors have shut down mobile food trucks.
Food kept at dangerous temperatures -- which allow bacteria to spread -- have no hot water, leaks in the waste water tank or no food safety certificates.
Inspectors warn people to look for warning signs before eating.
All mobile food trucks must have a red decal, issued by the county to operate, and people can also ask to see the latest inspection report.
The health department may one day change to the same A, B and C grade cards it gives restaurants.
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