Each row is the verification state of one aspect for Minnesota, 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: MN Dept. of Health (MDH) and MN Dept. of Agriculture (MDA); local jurisdictions under delegation agreements; tribal health agencies. Regime: State licensing + delegated counties offering discounted recognition.
Distinct model worth its own page. Which agency licenses you depends on the establishment's menu AND location. Many trucks licence with MDH first precisely because they don't yet know where they'll work. Anoka, Hennepin, Ramsey and Washington Counties then offer DISCOUNTED reciprocity licences to holders of an MDH licence - recognition expressed as a fee reduction rather than a waiver. All health agencies must follow the MN Food Code; local ordinances may add to it but may not conflict or be less restrictive. HARD DEADLINE: plans, specifications and fees must go to the regulatory authority at least 30 DAYS BEFORE CONSTRUCTION BEGINS - not before opening. A unit may operate no more than 21 days annually at any one place unless working alongside a permanent licensed business. Equipment must meet NSF standards; mechanical exhaust required wherever grease-laden vapour is generated; mechanical refrigeration required for all potentially hazardous food. Plan review asks for water heater size and both tank sizes.
Mobile/food-truck reciprocity: PARTIAL - several delegated counties issue DISCOUNTED reciprocity licences to holders of an MDH licence
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.