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 under NYS Sanitary Code Subpart 14-4. Regime: County-level.
Nassau County: 3-comp sink 12x12x8 min each, separate hand sink, 140F hot water, 50 gal fresh min for grill operation / 40 gal steam table, $435/yr permit, plan review before application, county does not assign vending locations.
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 New York (excl. NYC) → — many do design + fabrication and know local plan-review requirements.