Just noticed most new food truck owners skip one simple thing

I was helping a buddy set up his taco truck in Denver last month and saw he had no grease trap lid. He thought it was just a fancy extra. Two health inspections later he finally got one put in. Have any of you dealt with a surprise health code issue like that?

3 comments

3 Comments

jordan_webb492mo ago

he thought it was just a fancy extra" lmao that's insane to me. Like bro, a grease trap lid is literally the thing keeping your whole operation from turning into a biohazard. I've seen a couple food trucks get shut down for way smaller stuff than that, it's crazy what people skip thinking they can save a buck. Honestly the health inspectors in Denver are no joke either, they will make you jump through hoops for the dumbest stuff. Glad your buddy got it sorted though, tacos are life.

taylor_mitchell801mo ago

Has anyone actually looked at what happens when grease trap lids fail in a food truck vs a brick and mortar restaurant? The truck is literally swaying and bouncing down potholes all day, so that lid is taking way more abuse than one in a stationary kitchen. I watched a friend's truck get flagged because the lid seal was just slightly warped from all the vibration, and it let enough smell out that neighbors complained. Plus trucks have that whole compact setup where one leak can ruin everything stored underneath it in like five minutes flat.

ruby_murphy2mo ago

and then there's the whole thing about the fire suppression system too. My cousin runs a hot dog cart in Portland and he thought he could get away with just a regular kitchen fire extinguisher under the counter. Turns out the health department up there wants a specific type of hood system with a fusible link that drops if things get too hot. He spent three weeks fighting with the city over that one little piece of metal. Did your buddy have to deal with any of that fire code stuff on top of the grease trap mess?

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