The Seattle & King County Public Health Department has raised concerns about the growing number of unlicensed food vendors, highlighting significant health risks associated with these operations. The department’s food safety team, responsible for inspecting and licensing mobile food vendors, emphasizes that unpermitted sellers often lack essential safety measures such as handwashing stations, clean water, and refrigeration. These vendors frequently operate makeshift red push carts around stadiums, concert venues, and neighborhoods like Capitol Hill and the University District. The public is urged to be cautious and avoid purchasing from unpermitted vendors to prevent foodborne illnesses.

Food safety experts stress the critical importance of proper permitting in preventing the spread of diseases like salmonella, E. coli, and norovirus. Unpermitted vendors do not undergo regular inspections or training, which are vital for ensuring safe food handling practices. Despite repeated efforts by public health officials to guide these vendors through the permitting process, many continue to resist, posing ongoing risks to public health. Authorities have been working diligently to address this issue but face challenges in ensuring compliance.

Identifying permitted mobile food vendors is crucial for consumer protection. One way to recognize licensed vendors is by looking for a peach-colored sticker featuring the Seattle & King County Public Health logo and “24-25,” indicating the vendor has a permit for the 2024-2025 period. Additionally, vendors should carry their Mobile Food Business Permit while operating, even if it is not displayed. Residents can also check the county’s searchable database of past inspections to verify a vendor’s permit status. Be wary of pop-up tents in areas where food is not typically sold, as these operations are often unpermitted and lack proper safety measures.

Public health officials encourage residents to report any unpermitted food vendors to help maintain community food safety standards. Certain groups, including children under five, pregnant women, adults aged 65 and older, and individuals with weakened immune systems, are particularly vulnerable to foodborne illnesses and may require hospitalization if affected. By supporting only permitted vendors, consumers can contribute to safer food handling practices and protect themselves and others from potential health risks.