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: 90+ local boards of health under N.J.A.C. 8:24. Regime: Fully local.
Statewide substantive code, municipal licensing. Commissary mandatory with DAILY return required. Home kitchens never acceptable. Fees ~$100-500+. Health authority responds to plans within 30 days. Some counties refuse to inspect units not licensed by a municipality in their jurisdiction.
Mobile/food-truck reciprocity: NONE - explicitly no reciprocity
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 New Jersey → — many do design + fabrication and know local plan-review requirements.