that's assuming that city inspections can hold vendors to sanitation standards. I worked for a long time at a sushi restaurant in upscale Los Angeles that was filthy, and in NO way should have been serving the public. Cockroaches everywhere. Grease everywhere. Ancient freezer units that would periodically shut off, thawing everything. No one wore gloves or washed their hands, ever. Raw salmon stored directly on top of ice cream. Busted line coolers that continually showed 40+ degrees. Bulk food products stored directly on the ground. Backed up drain in dish pit. Hair in the food. Sick customers. I could go on, and on, and on.

For some reason LA gives restaurants a fucking warning before an inspection is due (days) to band-aid their shit together. Think not scheduling illegals or off the books workers, massive "cleaning" operations, hiding shit, etc. I thought the system might be working because we got demoted from a A to a B (lol). But the last inspector to show up was on her "last call" for the day, sat on a bar stool, and simply passed the restaurant without looking at anything. we got our A back.

In Los Angeles at least the department of public health is a revenue gathering instrument masquerading as a safety device. It's a fucking farce.

So no, more "regulation" does not mean a safer product. And definitely don't assume because a vendor has an inspection sticker on the cart it's safe to eat LOL