Each row is the verification state of one aspect for Nevada, 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: Southern Nevada Health District (Clark County/Las Vegas), Washoe County Health District, and local health elsewhere; NV DHHS Division of Public & Behavioral Health at state level. Regime: Health-district licensing.
Clark County runs an unusually procedural process. YOU BRING THE TRUCK TO THEM: mobile vendor units are inspected at the SNHD office on S. Decatur Blvd in Las Vegas, by appointment. Missed or late appointments carry a $239 fee, and fees are non-refundable - SNHD itself advises researching other jurisdictions' requirements BEFORE applying. Permit issued on passing the plan review inspection. Risk categories 1-4 by preparation complexity and population served; inspections yield A, B or C grades or closure. On top of the health permit, Las Vegas requires a Mobile Food Vendor Business License at $150 ($100 licence + $50 processing), plus a state business licence with the Secretary of State, plus a Nevada Liquefied Petroleum Gas Board inspection if the unit carries propane, plus fire and life safety inspection.
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.