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/municipal health departments; Chicago via BACP + CDPH. Regime: Fully local - Chicago is a separate regime.
No state-level food truck licence. IL Dept. of Public Health sets sanitation standards under 410 ILCS 625; every permit comes from a county or municipal health department. CHICAGO IS THE MOST RESTRICTIVE MARKET IN THE DATASET: two licence classes, Mobile Food Preparer $1,000 / Mobile Food Dispenser $700, both assessed every TWO years; MFP for on-board cooking, MFD for pre-prepared enclosed portions only. Also required: Shared Kitchen User licence, commissary relationship, CDPH consultation and vehicle inspection, city debt check. Fire Safety Permit needed if the unit has a generator, propane/CNG, Type I or II hood or suppression. 200-FOOT RULE from any brick-and-mortar restaurant, upheld by the Illinois Supreme Court in LMP Services v. City of Chicago (2019), plus a GPS-tracker mandate. A county permit does NOT authorise operation inside Chicago city limits - many operators work suburban Cook, DuPage or Lake specifically to avoid the city layer. Suburban counties roughly $350-600/yr, 2-5 week timelines. Free CDPH/CFD pre-application vehicle assessment is available and worth using.
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 Illinois → — many do design + fabrication and know local plan-review requirements.