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: 71 local health departments + 19 health districts, uniform CT Public Health Code. Regime: Local + opt-in reciprocity.
License at home jurisdiction, then apply for reciprocity in any town whose LHD signed the agreement. Reciprocity does NOT cover zoning, parking, fire or vending zones. Hartford runs a separate DDS Mobile Vendor permit.
Mobile/food-truck reciprocity: YES - DPH Itinerant Food Vendor Reciprocal Licensing
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 Connecticut → — many do design + fabrication and know local plan-review requirements.