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. Regime: Local licensing with STATEWIDE OPERATION.
Strong and simply stated by the local health authority: permitted operations pay ONE YEARLY FEE and may operate STATEWIDE, based on permit type. The trade-off is a notification duty - mobile food units must contact the local health department and notify them of the ADDRESS where they will operate AT LEAST 48 HOURS IN ADVANCE. Restrictions vary by unit type, so the issuing health department should be consulted on requirements and inspection scheduling. Jefferson County (Louisville) adds its own local layer. ACTION: confirm the statutory basis and whether all Kentucky local health departments apply the 48-hour rule identically.
Mobile/food-truck reciprocity: YES - one yearly fee permits statewide operation, subject to permit type
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 Kentucky → — many do design + fabrication and know local plan-review requirements.