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 / city environmental health departments under CalCode. Regime: Fully local.
CalCode (California Retail Food Code, Health & Safety Code Div. 104 Part 7, sections 113700-114437) sets uniform statewide standards; counties permit and inspect. An LA County permit does not authorise operation in San Diego County. Some counties hold reciprocity agreements for TEMPORARY EVENT permits only. Statewide commissary requirement; residential kitchens explicitly prohibited. MFF risk tiers: Type 2 limited prep, Type 3 full cooking. LA County runs a rigorous plan check requiring full architectural schematics, enforces a 24-hour daily commissary return, and expects a water heater supplying 100F to the hand sink and 110F to the 3-compartment sink concurrently. Fees cited around $700-1,200/yr in LA County plus plan check.
Mobile/food-truck reciprocity: NONE - permit required in each county of operation
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 California → — many do design + fabrication and know local plan-review requirements.