Each row is the verification state of one aspect for North Carolina, 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 health departments under 15A NCAC 18A .2600. Regime: Fully local.
Governed by the Rules Governing the Sanitation of Food Service Establishments, 15A NCAC 18A .2600. Commissary mandatory - the commissary must provide WRITTEN documentation agreeing to service the unit, and if it lacks adequate facilities the permit will not be issued. Daily return required for potable water, grey water disposal, and washing/sanitising utensils and equipment; commissary hours must permit that access. No food may be prepared at home; all food prepared on site or at the commissary, and LEFTOVERS MUST BE DISCARDED at end of day. Plans must be submitted to the local health department for approval before an operational permit is issued. NO GRANDFATHER CLAUSE for used units or equipment - buyers of second-hand trucks should get an Environmental Health Specialist opinion BEFORE purchase.
Mobile/food-truck reciprocity: None found
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.