These come from the FDA Food Code, which nearly every state adopts. A health inspector checks for them on plan review and at inspection — regardless of your state:
Also required in most kitchens: a mop/service sink (cleaning-water disposal), mechanical exhaust hood (Type I over grease/smoke), adequate hot water, indirect waste/air gaps on food & warewashing equipment, and a grease interceptor where local plumbing code requires it.
Licensing authority: County health departments under ADPH; Food Establishment Sanitation Rules 420-3-22. Regime: Fully local under state rules.
ADPH is explicit: the Public Health Laws of Alabama require a valid permit issued by the Health Department, and PERMITS ARE NOT TRANSFERABLE. Applications come from your LOCAL COUNTY health department. Mobile Food Establishment is defined as a vehicle-mounted food service establishment designed to be readily movable; the mobile food section sits in Sanitation Rules 420-3-22. Priority Category 3 and 4 permit holders (or a designee) must hold accredited certification issued within the previous five years, or have completed an accredited programme without certification within the previous 12 months. Permit cost varies by county and risk, cited from roughly $100 to over $1,000. Business licences are controlled city-by-city and county-by-county. LOCAL LAYERS BITE: Birmingham consolidated to a single permit type but requires its own fire inspection and bars operation within 150 ft of a restaurant; Mobile County requires a permit per EVENT even if you already hold a regular permit.
Mobile/food-truck reciprocity: NONE - ADPH states permits are not transferable
New builds and remodels almost always require a plan review and a pre-opening inspection. Submit your equipment layout early — the sink count, hood, and hot-water sizing are the usual sticking points.
See restaurant-equipment dealers in Alabama → — many do design + fabrication and know local plan-review requirements.