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 for the health permit; any city or county for the business licence. Regime: STATEWIDE RECIPROCITY - first in the nation.
CORRECTION to first pass, which dated this to 2023. Utah was the FIRST state to pass statewide food truck licence reciprocity, via Senate Bill 250 in the 2017 session, signed March 2017, codified at Utah Code Title 11 Chapter 56 - renamed the Mobile Business Licensing and Regulation Act after a 2023 expansion. Once you hold a valid business licence in good standing from any Utah city or county, every other Utah jurisdiction must recognise it. IMPORTANT NUANCE most sources blur: what travels statewide is the BUSINESS LICENCE and a passing FIRE INSPECTION. Your HEALTH PERMIT and commissary approval remain tied to the lead jurisdiction where the majority of your operations happen - you still pick a home health department and get permitted there. A city may decline reciprocity if your health permit or fire inspection evidence is not current, so both must be kept live.
Mobile/food-truck reciprocity: YES - strongest and oldest. SB 250 (2017), Utah Code Title 11 Ch. 56, expanded 2023
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 Utah → — many do design + fabrication and know local plan-review requirements.