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: South Dakota Dept. of Health, Food & Lodging Safety. Regime: State-issued via regional advisors.
Straightforward state-run system. SD DOH licenses food service establishments including mobile food service, working through REGIONAL ADVISORS: you complete a plan review questionnaire and email it to your regional advisor, who responds with approval or required changes, then reviews the application and schedules the inspection. Separate published Mobile Food Service Requirements guidance exists. ARSD 44:02:07:03 requires food service establishments to have a food service manager, so the Certified Food Service Manager course must be completed. South Dakota is cited among the states with annual fees under $100 - among the cheapest in the country. Construction Requirements guidance applies to any construction or alteration.
Mobile/food-truck reciprocity: LIKELY YES - single state licence; confirm
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 South Dakota → — many do design + fabrication and know local plan-review requirements.