Temporary Food Establishment Licenses

Overview

The Arlington County Public Health Division (ACPHD), Environmental Health Program issues Temporary Food Establishment Licenses for special events that serve food, such as festivals, athletic events, and fairs. 

Coordinating a Temporary Event

If you are planning an event that requires support from multiple Arlington County Departments, you must submit a:

• Special Events Application. Information about the application process is available on the Special Events website.

If your event will have food or multiple food vendors, you must submit a Coordinator Application with a list of proposed food vendors to the Environmental Health Program at least 10 business days before the event.

• Submit online application in English or Español 

View a list of food trucks licensed in Arlington.

If your event involves only one food vendor and a limited number of participants, you may not need to apply for a Special Events permit. However, you must still notify the Environmental Health Program at EHTFE@arlingtonva.us or 703-228-7444, option 4.

Selling Food at a Temporary Event

Vendors selling food at an event must have a license if they serve anything besides prepackaged, non-perishable foods (e.g., granola bars, bags of chips).

• If you do not have a valid Virginia Department of Health or Arlington County Food Establishment permit, as determined by ACPHD, you must submit a Temporary Food Establishment Application (English, Español) and pay the $40 fee (if applicable, as noted on the application) at least 10 business days before the event.

Mail or in-person (credit card, check, or money order): Environmental Health Program | 2110 Washington Blvd., Suite 350, Arlington, VA 22204
Phone (credit card payment only): 703-228-7444, option 4
Make checks payable to Treasurer, Arlington County

• If you are a food truck without an Arlington permit, you must also pass a joint health and fire* inspection at least 10 business days before the event. See the inspection requirements. (*if your truck produces grease-laden vapors or uses propane tanks or generators)
• Review the Food Safety Quick Guide (English(PDF, 185KB), አማርኛ(PDF, 249KB), বাংলা(PDF, 244KB), 한국어(PDF, 716KB), 中文(简体)(PDF, 756KB), Español(PDF, 210KB), ไทย(PDF, 235KB), Tiếng Việt(PDF, 246KB)).
• Before the event, review the Self-Inspection Requirements.
• Note: As of July 1, 2018, temporary events must have at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service who is a Certified Food Protection Manager (CFPM) (per 12VAC5-421-55 of the Virginia Food Regulations).

Self-Inspection Requirements

Set Up

• I read the guidelines for temporary food events
• The booth has overhead protection and ground covering, if applicable
• The handwashing station is set up and stocked with soap, warm water, paper towels, and a trash can
• Wipe cloths are available in a bucket of bleach water
  • Use 2–3 teaspoons of bleach for every 2 gallons of water
  • Use a test kit or test strips to check the concentration
  • Change the water at least once every 2 hours
• A properly calibrated stem thermometer is available to check food temperatures
• Three separate basins are set up to wash, rinse, and sanitize dishes or utensils, if washing on site

Food Handling and Preparation

• Food is prepared fresh each day. All leftover food from previous days is thrown away
  • Start fresh each day. Improper food storage and reheating are major causes of foodborne illness.
• All foods, drinks, and ice are:
  • From an approved source and not prepared or stored in a private home
  • Protected from flies, dust, bare hands, and public contact
  • Stored off the ground at least 6 inches
  • Kept cold at 41°F or colder (cold foods) or hot at 135°F or hotter (hot foods)
• Ready‑to‑eat food is not prepared or served with bare hands
  • Gloves, tongs, spoons, spatulas, scoops, or other approved utensils are available and used
• Raw foods (such as hamburger patties) are kept separate from ready‑to‑eat foods (such as lettuce or sliced tomatoes)
• Food preparation in the booth is limited (for example, use pre‑formed patties and pre‑cut lettuce or produce)
• Food handlers know the minimum internal cooking temperatures for each item (for example, 155°F for burgers and 165°F for chicken)

Food Service Worker Health and Hygiene

• Food service workers’ hands and fingernails are clean and free of open cuts or sores
  • If a worker has a cut, they wear gloves
• Workers are healthy and do not have symptoms such as colds, vomiting, diarrhea, or jaundice
• Workers wear clean clothing
• Workers wear hair restraints
• Workers know they may not eat, smoke, or care for children or pets while serving food or working the event