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 health departments; MD Dept. of Health. Regime: County licensing + separate statewide reciprocity licence.
TWO-TIER STRUCTURE, easy to get wrong. The ordinary county mobile food service licence is good ONLY in the issuing county - Queen Anne's County states plainly that its licence covers operation within that county and that you must check the health department in each county of operation. Separately, Maryland created a Mobile Reciprocity Licence under Senate Bill 262, referenced by county health departments alongside the Transient Vendors Licence. Operators travelling between counties need the reciprocity licence, not just the local one. Practical details from Queen Anne's: display the current licence inside the unit AND post the licence number on the exterior; submit VIN and tag number for MVA registration; interior lighting minimum 50 foot-candles and shielded. ACTION: confirm SB 262's current scope and fee before publishing.
Mobile/food-truck reciprocity: YES - a distinct Mobile Reciprocity Licence exists, created by Maryland Senate Bill 262
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 Maryland → — many do design + fabrication and know local plan-review requirements.