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: ME Dept. of Health & Human Services, Health Inspection Program (food trucks); ME Dept. of Agriculture, Conservation & Forestry for other food licences. Regime: State licensing, split between two agencies.
AGENCY SPLIT IS THE COMMON MISTAKE. Food trucks, restaurants, catering, B&Bs and inns fall under DHHS Health Inspection Program. The Department of Agriculture, Conservation & Forestry, Quality Assurance and Regulations handles other food licence categories - applicants frequently start at the wrong one. If the water source is a WELL, the licence application requires water test results for coliforms, nitrates and nitrites from a certified Maine laboratory. Some municipalities add local permits on top. ACTION: confirm mobile-specific licence class, fee and whether it is valid statewide.
Mobile/food-truck reciprocity: Not established
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 Maine → — many do design + fabrication and know local plan-review requirements.