Each row is the verification state of one aspect for Virginia, 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: Virginia Dept. of Health; local health districts issue and administer. Regime: State permit, locally issued, near-statewide validity.
Strong model. VDH issues Mobile Unit Permits as a STICKER displayed on the unit, and that permit allows operation in most (though not all) Virginia localities provided you meet local zoning and have the property owner's permission - check with the local health district before working a new location. Most Virginia local health districts do not charge additional fees to a VDH-permitted mobile unit at public events. Plan review costs $40 through the local health department, with a 10-working-day response; a Change of Owner Waiver avoids repeating it if menu, equipment and facility are unchanged. Wastewater tank must be at least 15% larger than fresh. NOTABLE: VDH PROHIBITS 'pump and haul' - operators may not transfer wastewater between tanks; use a dump station or a permitted sewage transport vehicle. Hand sink with hot and cold water under pressure. Commissary required where on-board cooling, cooking or cold storage is insufficient for the menu, and it must itself be VDH-permitted. Separate 2018 fire safety requirements from the Dept. of Housing and Community Development apply to mobile food establishments.
Mobile/food-truck reciprocity: MOSTLY YES - a VDH Mobile Unit Permit allows operation in most, but not all, Virginia localities
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.