Each row is the verification state of one aspect for Arkansas, taken from the data we hold. A check does not mean every local amendment or county fee was individually reviewed.
These come from the FDA Food Code — a model code that nearly every state adopts and amends, with enforcement that varies by jurisdiction. Treat them as commonly required, not universal: your menu, your state’s adopted edition, and your local authority (AHJ) may impose different or additional requirements.
Labels flag how firm each item is — Common baseline core Food-Code expectation · Frequently required usual on plan review · Varies locally set by local/plumbing code · Verify with AHJ confirm the specifics locally. The finer details (drainboard count, which sanitation listings are accepted, interceptor sizing) are plan-review and plumbing-code matters that vary by jurisdiction; the notes below are FoodServiceNerd planning guidance, not a code citation.
Varies locally Also required in most kitchens: a mop/service sink, 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 — which apply, and their sizing, are set locally.
Licensing authority: Arkansas Dept. of Health (ADH); plan review via local county health unit. Regime: State agency, county health units.
ADH permits any food sold to the public that requires temperature control, explicitly including mobile units. Plan review is required for new or remodelled facilities and is handled through your LOCAL COUNTY HEALTH UNIT. Plans must include ceiling, wall and floor schedules, service area information, door and window specifications, the menu and standard operating procedures. KEY LIMITATION: food permits are NOT TRANSFERABLE to a new owner OR a new location - buying an existing permitted truck does not transfer the permit. You may operate in another person's approved kitchen with a permission letter but must still hold your own establishment permit. Since 2019-09-07 every facility must have at least one certified food protection manager with supervisory and management authority who has passed an accredited programme test.
Mobile/food-truck reciprocity: NONE - ADH states permits are not transferable to a new owner or location
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.
Confirm the current mobile/retail food licence class, fees, forms and inspection scheduling with the state agency before applying.
Food-permit basics, inspection grading and your local health-department contact, county by county. Fees and plan review are set locally — find yours below.