What is the legal basis for controlling unlicensed vendors?

At present, there is no unified basis for law enforcement at the national level. Local regulations are formulated by various localities based on actual conditions. Taking Beijing as an example:

"Beijing Municipal Regulations Prohibiting Open-Air Barbecue Food"

Article 2 Anyone who violates the regulations for open-air barbecue food shall be ordered to stop the illegal act and be fined not more than 5,000 yuan; for those who operate open-air barbecue food without a license, they shall be punished in accordance with Article 22 of the "Interim Regulations on the Administration of Urban and Rural Individual Industrial and Commercial Households" Article 1 and confiscation of illegal gains.

Any behavior that constitutes a violation of public security management shall be punished by the public security organs in accordance with the relevant provisions of the "Public Security Management Punishment Law of the People's Republic of China".

"Measures for the Supervision and Management of Food Vendors in Beijing"

Article 12 The comprehensive administrative law enforcement department of urban management shall conduct daily inspections of the following contents of food vendors:

(1) Qualification status. Whether the food vendor business license is valid and whether it is posted for public notice; whether there is any transfer, alteration, rental or lending of the food vendor business license;

(2) Health certificate. Whether the health certificates of food vendors and their employees are valid and publicized;

(3) Business activities. Whether the business activities of food vendors comply with the limited time, location, and variety; whether they comply with the relevant regulations of the district and county people's government;

(4) Business conditions. Whether the tools, utensils, containers, packaging materials, etc. used by food vendors for food business are clean and hygienic and comply with relevant food safety standards;

(5) Food business. Whether it is purchased from regular channels; whether the shelf life has expired; whether bulk food is sold as required; whether prepackaged food is sold as required on food labels; whether food that requires low temperature preservation is stored and sold as required;

(6 )Environmental health responsibility. Whether food vendors can maintain environmental sanitation and order around the stalls; whether food vendors clean up the scene in a timely manner after closing their business and perform environmental sanitation responsibilities;

(7) Other contents that should be inspected on a daily basis.