Each row is the verification state of one aspect for Kentucky, 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: Local health departments. Regime: Local licensing with STATEWIDE OPERATION.
Strong and simply stated by the local health authority: permitted operations pay ONE YEARLY FEE and may operate STATEWIDE, based on permit type. The trade-off is a notification duty - mobile food units must contact the local health department and notify them of the ADDRESS where they will operate AT LEAST 48 HOURS IN ADVANCE. Restrictions vary by unit type, so the issuing health department should be consulted on requirements and inspection scheduling. Jefferson County (Louisville) adds its own local layer. ACTION: confirm the statutory basis and whether all Kentucky local health departments apply the 48-hour rule identically.
Mobile/food-truck reciprocity: YES - one yearly fee permits statewide operation, subject to permit type
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.