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 boards of health, delegated by GA Dept. of Public Health. Regime: Local licensing + statewide recognition.
CORRECTION to first pass, which recorded no reciprocity. GA DPH's own FAQ states that from 2023-01-01 a permit issued by the county of origin is recognised in outside counties; operators previously holding multiple county permits were notified those would be closed. You must still apply for AUTHORISATION TO OPERATE from each outside county before vending there - recognition is not a free pass. Permits required for BOTH the Base of Operation and the unit, applied for in the county of origin, with menu, to-scale layout diagrams of base and unit, and interior/exterior photos. Base of Operation must be close enough for daily trips to dump wastewater, refill tanks and restock. Unusually, GA may allow a home property as Base of Operation subject to septic/sewer modification and well water testing. Savannah caps pushcarts at 5x10 ft; third violation in a rolling 12 months is $1,000 plus six-month permit revocation.
Mobile/food-truck reciprocity: YES since 2023-01-01 - county-of-origin permit recognised statewide, but authorisation step required per outside county
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 Georgia → — many do design + fabrication and know local plan-review requirements.