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Street food offers affordable, culturally rich meals in cities worldwide, but food safety oversight varies dramatically by location. In some cities, vendors are required to complete hygiene training and undergo regular inspections, with visible grading placards displayed at stalls. In others, informal vendors operate with minimal regulation, relying on reputation and repeat customers rather than official certification. Common risks include inadequate handwashing facilities, extended food holding times at unsafe temperatures, and cross-contamination from shared utensils. Public health researchers note that street food-related illness outbreaks are often underreported because many cases resolve without medical attention. Some cities have responded by building centralized vendor hubs with shared water access and refrigeration, which vendors say improves safety without eliminating the affordability and spontaneity that make street food popular with customers.