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: Southern Nevada Health District (Clark County/Las Vegas), Washoe County Health District, and local health elsewhere; NV DHHS Division of Public & Behavioral Health at state level. Regime: Health-district licensing.
Clark County runs an unusually procedural process. YOU BRING THE TRUCK TO THEM: mobile vendor units are inspected at the SNHD office on S. Decatur Blvd in Las Vegas, by appointment. Missed or late appointments carry a $239 fee, and fees are non-refundable - SNHD itself advises researching other jurisdictions' requirements BEFORE applying. Permit issued on passing the plan review inspection. Risk categories 1-4 by preparation complexity and population served; inspections yield A, B or C grades or closure. On top of the health permit, Las Vegas requires a Mobile Food Vendor Business License at $150 ($100 licence + $50 processing), plus a state business licence with the Secretary of State, plus a Nevada Liquefied Petroleum Gas Board inspection if the unit carries propane, plus fire and life safety inspection.
Mobile/food-truck reciprocity: None found
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 Nevada → — many do design + fabrication and know local plan-review requirements.