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: Iowa Dept. of Inspections, Appeals & Licensing (DIAL). Regime: State agency licensing, county-based registration.
Licensed through DIAL, but you licence in the COUNTY WHERE THE UNIT IS STORED AND SERVICED - not where you vend. Out-of-state mobile units must obtain an Iowa licence to operate in Iowa, which implies one Iowa licence covers the state; confirm before publishing that as reciprocity. Submit at least 30 DAYS before operating and hold the licence before opening; renewals accepted up to 90 days early. Plan review required before licence approval, and again for converting an existing structure or any remodel affecting food preparation. Application needs a detailed floor plan, menu and equipment list, at least one certified food protection manager, and a passed inspection before opening.
Mobile/food-truck reciprocity: LIKELY YES - a single Iowa licence, issued via the county of storage; confirm
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 Iowa → — many do design + fabrication and know local plan-review requirements.