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: TN Dept. of Agriculture (state registration); county health depts for plan review and inspection; State Fire Marshal for fire. Regime: State registration + local permits; FIRE permit travels.
A clean example of why reciprocity must specify WHICH credential. NO statewide health reciprocity - TDA registers mobile food establishments under the TN Food Safety Act, but plan review and inspection are delegated to county health departments (Metro Nashville, Shelby, Knox, Hamilton) and each county AND city requires its own permit. HOWEVER the STATE FIRE PERMIT is accepted statewide: $300, annual State Fire Marshal inspection, and it removes the need for separate local fire inspections. Sales and use tax registration also travels. Fire permit conditions: working suppression if cooking with open flame or hot oil, Class K and ABC extinguishers aboard, hood cleaned and serviced every 6 months. TDA application needs business registration, a signed/dated/notarised lease, floor plan showing equipment, sinks and toilets, and well/spring water approval if not on a municipal source. Shelby County adds a Wastewater Disposal Agreement and a notarised Commissary Agreement. Commissary runs roughly $400-1,200/month in Nashville and Memphis. CITY RULES DIVERGE SHARPLY: Nashville runs a Mobile Food Vendor pilot via Metro Transportation; MEMPHIS PROHIBITS HOOKUP TO WATER OR POWER at vending locations; Chattanooga restricts operation to approved zones with reserved metered spots; Knoxville additionally requires a Utilities Board Grease Control Program number and both city and county business licences.
Mobile/food-truck reciprocity: SPLIT - no health reciprocity, but the STATE FIRE PERMIT is statewide
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 Tennessee → — many do design + fabrication and know local plan-review requirements.