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: DC Health (DOH) under Title 25-A, DC Municipal Regulations. Regime: Single-jurisdiction licensing.
CONCRETE BUILD SPECS, unusually precise. Clean water tank: CARTS 5 gallons, VEHICLES/TRAILERS 38 gallons. Unit height must not exceed 10 ft 6 in measured from bottom of tire to top of unit. Equipment must be ANSI/NSF or equivalent. Fees: $100 per Health Certificate application, plus $75 for HACCP review where required - a Mobile Vending HACCP plan (Form C) is required for operations preparing or serving food needing further processing. Applicant must hold a DC-issued Certified Food Protection Manager certificate. SERVICE SUPPORT (DEPOT) IS MANDATORY: food preparation only at a licensed food establishment, evidenced by a signed Depot Letter (Form B), with ADDITIONAL depot letters where other support services happen elsewhere. PARKING RULE THAT CATCHES PEOPLE: units must be parked at the depot or a secured location outside operating hours - RESIDENTIAL PARKING IS NOT PERMITTED, and street parking is not permitted. Application is published in seven languages.
Mobile/food-truck reciprocity: N/A - single jurisdiction
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 District of Columbia → — many do design + fabrication and know local plan-review requirements.