Each row is the verification state of one aspect for Arizona, 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: County environmental health under ADHS framework. Regime: County licensing + cross-county recognition.
Initial permitting is done in the county where the COMMISSARY is located. Maricopa County accepts vendors already permitted under state licensing requirements: submit application plus menu and commissary agreement, and if approved they mail a permit card and a permit PLATE to affix to the vehicle - with NO plan review, no plan review fee and no facility inspection for already-approved units. That is a materially lighter path than most states. A Maricopa commissary agreement may still be required depending on the operation. Mobile Food Types I, II and III cover farmers markets, special events, business locations and private functions. Local city rules still apply on top. NOTE: verified from Maricopa's implementation - confirm the statewide statutory basis before publishing.
Mobile/food-truck reciprocity: YES (as implemented by Maricopa) - permits issued under state licensing requirements are accepted, with a simplified process
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.
Permit fees, plan review and local requirements are set by your county/city health department (the AHJ) — confirm the current specifics with them.
Food-permit basics, inspection grading and your local health-department contact, county by county. Fees and plan review are set locally — find yours below.