Hi!  I am opening a small coffee shop.  And I want to sell Togo Salads and
sandwiches.  I want to make them home and bring them in.   (I got a
license as an expresso place, so cooking is not allowed at my cafe)  .
 But another friend told me that I may be able to rent a space at a
commercial kitchen and transport
them in an acceptable refrigerator to my store.  Others suggest that I
cater the food in, but that costs too much.
1. What's the most cost-effective and
legal way for me to make the food elsewhere and sell at my cafe? 
2. Do you know of any commercial kitchen in los angeles where I can rent a space?

I wouldnt bother with a commercial kitchen untill you need one - let
the business grow to the point where you need one - rather than
finding out that you have excess capacity, and a lease that is costing
you valuable cash.
design a menu that need little cooking eg salad nicoise - canned tuna,
canned artichoke hearts, fresh tomatoes and boiled potatoes (done at
home) at home etc.
also use the elements in other dishes so that you get the items turning over.
with 20 items you must be able to come up with 8 sandwiches and 8 salads 
try to comply with the health depts regualtions as best you can,
untill they bust you - theyll give you a warning first
from this warning you work out what you need to do - but remember if
in doubt -throw it out.