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: Nebraska DHHS or local health department depending on location. Regime: Mixed state/local.
Licensing sits with Nebraska DHHS or a local health department depending on where you operate; event-specific permissions apply separately. Nebraska is cited among states with annual fees under $100. NEEDS: which locations are local vs state, the mobile licence class, and whether one licence covers the state.
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 Nebraska → — many do design + fabrication and know local plan-review requirements.