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Street vendors selling grilled skewers, dumplings, and spiced snacks are a fixture of many city centers, prized for affordability and speed. Food safety inspectors, however, note that mobile stalls often lack running water for handwashing and rely on ice chests rather than refrigeration to keep perishables cool. A recent municipal pilot program addressed this gap not by banning carts but by issuing portable handwashing stations and digital thermometers to registered vendors, alongside a short certification course on safe holding temperatures. Participating vendors saw inspection pass rates rise sharply within six months, suggesting that targeted equipment and training, rather than stricter enforcement alone, can meaningfully close the gap between street food's popularity and its safety record.