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: Local health departments under 410 IAC 7-24; Indiana Retail Foods Program at state level. Regime: Local licensing under state code.
Retail food establishment registration governed by 410 IAC 7-24. State-level registration review may take up to 30 days and carries NO REGISTRATION FEE - unusual and worth confirming, since most states charge. Local health department requirements sit on top. NEEDS: confirm the local permit structure, fees and whether any recognition exists between counties.
Mobile/food-truck reciprocity: Not established
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 Indiana → — many do design + fabrication and know local plan-review requirements.