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: City and county health depts. Regime: Fully local.
KCMO has 13 distinct mobile vendor permit categories. St. Louis City layers Health permit + Street Dept permit ($500/yr or $125/quarter). St. Louis County has 88 municipalities each with own rules. A KC+STL touring truck holds 4-6 permits minimum.
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 Missouri → — many do design + fabrication and know local plan-review requirements.