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is warning about an increasing number of unpermitted food vendors, saying they pose significant safety risks.

The county’s food safety team, which inspects and permits mobile food vendors to ensure they follow proper safety practices, says unpermitted vendors often lack essential food safety measures, such as hand washing stations, clean water, and refrigeration, which are crucial for preventing foodborne illnesses. Unpermitted vendors often use makeshift red push carts to sell hot dogs around stadiums, concert venues, and neighborhoods like Capitol Hill and the University District.

As by Fox 13, Seattle & King County Public Health stresses the importance of food permitting in preventing the spread of foodborne diseases like salmonella, E. coli, and norovirus. Unpermitted vendors lack regular inspections and training, both of which are essential for ensuring safe food handling practices.

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Here’s how Seattle & King County Public Health is cracking down on unpermitted food vendors

Seattle & King County Public Health officials have repeatedly tried to address the unsafe operations of these vendors and guide them through the permitting process. However, many have resisted these efforts and continue to pose risks to public health.

To protect yourself from potential foodborne illness and support vendors who follow food safety best practices, Seattle & King County Public Health warns consumers against purchasing food from unpermitted vendors.

But how do you identify permitted mobile food vendors in King County?

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Seattle & King County Public Health says there are a few ways to identify permitted food vendors.

• Look for a Public Health Sticker: All permitted mobile food vendors should display a peach-colored sticker with the Seattle & King County Public Health logo and 鈥�24-25,鈥� indicating the vendor has a permit for the year 2024-2025.
• Check for a Mobile Food Business Permit: Vendors should have their permit with them while operating, even if it is not displayed.
• Avoid 鈥淧op-Up鈥� Tents: Be cautious of pop-up tents that appear in places like storefronts that don鈥檛 normally sell food. These operations are often unpermitted and lack proper food safety measures.
• Use the Public Health Database: Residents can check the county鈥檚 searchable database of past inspections to verify a vendor鈥檚 permit status. If a business does not appear in the database, it is likely operating without a permit.

Certain populations are more vulnerable to foodborne illnesses, including children under five years of age, pregnant women, adults aged 65 and older, and people with weakened immune systems. These groups are more likely to experience severe illness and may require hospitalization if they contract a foodborne illness.

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Residents are encouraged to report any unpermitted food vendors to Public Health to help maintain food safety standards in the community. For more information, visit the Public Health 鈥� Seattle & King County website.