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: Vermont Dept. of Health, Food & Lodging Program. Regime: State licensing, multi-agency clearance.
One state retail food licence covers restaurants, commercial catering, FOOD TRUCKS, push carts, retail bakeries, limited operation and seafood vending; a dedicated Mobile Unit and Push Cart Requirements checklist is published for inspection prep. UNUSUAL REQUIREMENT: WASTEWATER DOCUMENTATION - a wastewater permit or permit-exemption documentation is required in most cases, obtained from the Department of Environmental Conservation, NOT the health department. Operators must also clear the Department of Taxes for a tax account, the Department of Public Safety for fire safety, electrical and plumbing inspections, and a certified lab for private water source testing. Opening inspection must be passed before operating; the licence is emailed and must be PRINTED AND POSTED at the physical location. Helpline 802-863-7221.
Mobile/food-truck reciprocity: Not established - single state licence; confirm
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 Vermont → — many do design + fabrication and know local plan-review requirements.