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 environmental health under ADHS framework. Regime: County licensing + cross-county recognition.
Initial permitting is done in the county where the COMMISSARY is located. Maricopa County accepts vendors already permitted under state licensing requirements: submit application plus menu and commissary agreement, and if approved they mail a permit card and a permit PLATE to affix to the vehicle - with NO plan review, no plan review fee and no facility inspection for already-approved units. That is a materially lighter path than most states. A Maricopa commissary agreement may still be required depending on the operation. Mobile Food Types I, II and III cover farmers markets, special events, business locations and private functions. Local city rules still apply on top. NOTE: verified from Maricopa's implementation - confirm the statewide statutory basis before publishing.
Mobile/food-truck reciprocity: YES (as implemented by Maricopa) - permits issued under state licensing requirements are accepted, with a simplified process
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 Arizona → — many do design + fabrication and know local plan-review requirements.