Business & Tech

Food Truck Inspections: Which Mobile Food Vendors Are Cleanest?

Health Department officials are constantly inspecting restaurants across Arlington—but summer is food truck season and the health department seems to have increased its focus on mobile food vendors.

Here are some of the most recent health department inspections of food trucks and mobile vendors across Arlington County.  

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

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The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long term cleanliness of an establishment."

Click on 'see the full report here' for the complete, most recent inspection reports where applicable. 

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BD Heartily,  June 25

2 core items, 1 priority item, 1 priority foundation item. See the full report here.

Chef on Wheels, June 25

1 core item corrected during inspection. See the full report here.

Hot Hot Bakery, June 25

1 core item. See the full report here.

Lime Tree, June 25

No violations found.

Mac's Donuts, June 25

No violations found.

NY Famous Kabob 1, June 25

No violations found.

Sabor Latino, June 25

1 priority item corrected during inspection. See the full report here.

Sokha Houry, June 24 and June 25.

Establishment was closed June 24 for having no operating hot or cold water. It reopened with no violations June 25.

Metro Halal Food 1, June 24

No violations found.

Metro Halal Food 3, June 24

No violations found.

NY Famous Kabob 2, June 24

No violations found.

Willie's Po Boy, June 24

1 core item. See the full report here.

Violations found June 20 were corrected upon return inspection June 21.

·  A core item "usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance."

·  A priority item is "a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard," and "includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing."

·  A priority foundation item "includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling."


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