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: FL Dept. of Business & Professional Regulation (DBPR), Division of Hotels & Restaurants. Regime: STATE-ISSUED with statutory preemption.
BEST CASE FOR OPERATORS. Mobile Food Dispensing Vehicle (MFDV) licence, $50 application + $347 annual ($178.50 half-year), licence year runs June 1 - May 31. Under F.S. 509.102 cities and counties CANNOT require a separate food truck licence, registration or permit beyond the MFDV, cannot charge a duplicate fee, and cannot ban food trucks from their entire jurisdiction. They retain zoning, hours, noise and proximity-to-restaurant rules. Preemption does NOT apply to ports, airports or seaports. Plan review required for new builds, major remodels or units closed 18+ months (form HR-7031); initial inspection before operating. Commissary Letter of Agreement (FDACS-14223) required; Certified Food Protection Manager on site during all operating hours; food handler training within 60 days of hire. Prepackaged-only vendors use FDACS instead of DBPR. Local business tax receipt still commonly required. Temporary event permits from local environmental health may apply per event.
Mobile/food-truck reciprocity: YES - strongest in the dataset. F.S. 509.102 preempts local food truck licensing
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 Florida → — many do design + fabrication and know local plan-review requirements.