Each row is the verification state of one aspect for Maine, 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: ME Dept. of Health & Human Services, Health Inspection Program (food trucks); ME Dept. of Agriculture, Conservation & Forestry for other food licences. Regime: State licensing, split between two agencies.
AGENCY SPLIT IS THE COMMON MISTAKE. Food trucks, restaurants, catering, B&Bs and inns fall under DHHS Health Inspection Program. The Department of Agriculture, Conservation & Forestry, Quality Assurance and Regulations handles other food licence categories - applicants frequently start at the wrong one. If the water source is a WELL, the licence application requires water test results for coliforms, nitrates and nitrites from a certified Maine laboratory. Some municipalities add local permits on top. ACTION: confirm mobile-specific licence class, fee and whether it is valid statewide.
Mobile/food-truck reciprocity: Not established
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.