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: Arkansas Dept. of Health (ADH); plan review via local county health unit. Regime: State agency, county health units.
ADH permits any food sold to the public that requires temperature control, explicitly including mobile units. Plan review is required for new or remodelled facilities and is handled through your LOCAL COUNTY HEALTH UNIT. Plans must include ceiling, wall and floor schedules, service area information, door and window specifications, the menu and standard operating procedures. KEY LIMITATION: food permits are NOT TRANSFERABLE to a new owner OR a new location - buying an existing permitted truck does not transfer the permit. You may operate in another person's approved kitchen with a permission letter but must still hold your own establishment permit. Since 2019-09-07 every facility must have at least one certified food protection manager with supervisory and management authority who has passed an accredited programme test.
Mobile/food-truck reciprocity: NONE - ADH states permits are not transferable to a new owner or location
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 Arkansas → — many do design + fabrication and know local plan-review requirements.