[Pa_BBQ]

Just heard back from the HD, and since I have a mobile facility permanent license and I plan to use the exact same setup then I will be fine.
As long as the floors, walls and ceiling are of easily cleanable material, have the sink and water requirements and means of keeping food warm and cold there should be no problem.

My design was based on a very basic BBQ carry out menu.
They can not require a commercial refrigerator, although they highly recommend one.

I can still call my building a mobile unit, since the water system is self contained. Mobile is the fact that the business can move from area to area and operate under the same conditions. The business address etc does not change I am only changing where my equipment will be set up.