Like many above stated, it will all depend on the local HD. In Denver we weren't required to serve from an enclosed area, only had to have a handwashing station & a commissary to take dishes to clean up after. In Jacksonville you have to have an enclosed space like a food truck/ concessions trailer w sliding service window & a bunch more. (No outdoor cooking). It also depends on what license you operate under? Mobile Food Vendor, Vendor, Caterer, Etc.... Call your local HD or at the very least a local well used commissary. Most of them are pretty helpful. Worth picking up the phone. Cheers
[B][FONT="Impact"][COLOR="Red"][SIZE="3"]Smoke It Up Barbecue[/SIZE][/COLOR][/FONT][/B]
[COLOR="Wheat"][B][COLOR="Orange"]Dry Rubbed Wood Smoked - Cherry, Pecan, Hickory[/COLOR][/B][/COLOR]
[B][COLOR="Black"]A Mobile Catering Kitchen - 84"Lang Smoker Cooker[/COLOR][/B]
[B][COLOR="Gray"]Pitmaster - Kelham Stephenson.
Public Vending, Private Catering & Events.[/COLOR][/B]