Food Protection Division – Food Inspection Reporting System

General Information
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General Information

About Food Inspections

The Food Protection Division of the Chicago Department of Public Health (CDPH) is committed to maintaining the safety of food bought, sold, or prepared for public consumption in Chicago by carrying out science-based inspections of all retail and wholesale food establishments. These inspections promote public health in areas of food safety and sanitation and prevent the occurrence of food-borne illness. CDPH's licensed, accredited sanitarians inspect retail food establishments such as restaurants, grocery stores, bakeries, convenience stores, hospitals, nursing homes, day care facilities, shelters, schools, and temporary food service events. Inspections focus on food handling practices, product temperatures, personal hygiene, facility maintenance, and pest control. The department operates under the ordinances of the City of Chicago’s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) and the Chicago Board of Health Rules and Regulations (PDF 282K).

Click here to download Adobe Acrobat Reader (needed to view/print the previously referenced municipal codes).

Each establishment must meet health code standards in order to remain compliant. At the time of licensing, the risk type of the business is determined based on the complexity of food handling practices and the type of food served. Subsequent inspections are determined by risk type. Establishments are categorized as Risk 1, Risk 2, or Risk 3 depending on the type of operation and the potential for causing a food-borne illness. Risk 1 establishments are considered to be high-risk and have complex menus with more risky food handling practices, whereas, Risk 3 establishments are considered to be low-risk and have food that may be packaged in a commercially inspected facility or are nonperishable. The frequency of inspections that an establishment receives per year depends upon its risk type. As a general rule, Risk 1 establishments are inspected at least twice per calendar year; Risk 2 establishments are inspected at least once per calendar year; and Risk 3 establishments are inspected every two years. However, there are many exceptions to this rule, such as additional inspections in response to complaints or suspected food-borne illnesses.

The status of an inspection can be Pass, Pass with Conditions, or Fail.

In addition, each business is required to post a written Summary Report outlining the results of its most recent inspection. This report must be posted prominently and in plain view of all customers.

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How to Get a New Retail Food Business License

All retail food establishments seeking new food business licenses must first contact:

City of Chicago, Department of Business Affairs & Licensing
121 N. LaSalle, Room 800
Chicago, IL 60602
(312) 74-GOBIZ [744-6249]

Once the application has been made, the Department of Business Affairs & Licensing will request an inspection from the Department of Public Health. The Department of Public Health makes every effort to inspect and re-inspect facilities in a timely manner. Retail food establishments seeking the status of the inspection through the health department should call the Department of Public Health Food Protection Division at (312) 746-8046.

A copy of the municipal code is available on the Department of Public Health’s section of the City of Chicago web site – City of Chicago’s Municipal Code, chapters 4-8, 7-38, 7-40, and 7-42 (PDF 200K) – or by calling the Department of Public Health at (312) 746-8030.

Click here to download Adobe Acrobat Reader (needed to view/print the previously referenced municipal codes).

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About the Food Service Sanitation Manager Certification Program

The Food Service Sanitation Manager Certification program administered by the Department of Public Health is designed to offer food handlers and supervisors a basic food science background and develop knowledge for the proper handling of food and the sanitary maintenance of food establishments.

All facilities categorized as Risk 1 or Risk 2 are required under the Food Service Sanitation Manager Certification, City of Chicago Municipal Code, Chapter 7-38-012 to have a certified Food Service Sanitation Manager on duty at all times when potentially hazardous food (e.g., eggs, shellfish, beef, and poultry) is prepared or served. This person is to oversee the food-handling process, ensuring that food is appropriately handled to prevent the occurrence of food-borne illness. Each Food Service Sanitation Manager’s certificate must be prominently posted in the food establishment and accessible for public viewing.

Click here to download Adobe Acrobat Reader (needed to view/print the previously referenced municipal codes).

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How to Obtain a Food Service Sanitation Manager Certificate

To obtain a Food Service Sanitation Manager Certificate you must attend and pass an approved course. The course and instructor must be approved by the State of Illinois and the City of Chicago. The fee for the certificate is $35. Please leave the "Payable to" line blank if you are paying by check. Various providers throughout Chicago offer the course, including Harold Washington College and the Illinois Restaurant Association. After students pass the course their certificates are generated through Harold Washington College and the Illinois Restaurant Association.

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About This Website

Although all food inspection records are public information under the Freedom of Information Act, the Department of Public Health developed this web site in order to provide easy access to basic information of particular interest to the public and to increase public awareness of food inspections on restaurants, grocery stores, bakeries, and convenience stores in Chicago. Every effort is taken to post timely and accurate information on this web site. However, due to the complexity of the process involved, the City of Chicago cannot be responsible for any discrepancies between information posted on this web site and actual inspection reports.

If you note any discrepancies, please send us your feedback.

Violations noted during the inspection are merely allegations and may be disputed and dismissed at a City administrative hearing. The published information may reflect inspections that have not yet been adjudicated.

The information published describes conditions found only at the time of the last inspection and is not intended to provide a historical picture of the establishment. In a limited number of cases, the information published may not be from the most recent inspection for some establishments. The date of inspection is noted for each establishment. This web site only includes inspections conducted by Chicago Department of Public Health sanitarians.

Additional information not available on this web site regarding the following topics may be obtained by contacting:

 
Phone
Contact Name
Food Sanitation Managers Certification Program (312) 746-8030  
Freedom of Information requests (312) 747-9429 Jennifer Herd

The Chicago Department of Public Health
Freedom of Information Request
c/o Jennifer Herd
DePaul Center, Room 200
333 South State
Chicago, IL 60604

Freedom of Information requests should be printed or typed and include the following information: the name, mailing address and daytime phone number of the requester; and a description of the records being requested. Requests can be mailed, faxed or dropped off in person.

Fax: (312) 747-1031

Complaints (non-emergency)

 311 or
(312) 744-8500 from outside the city of Chicago

Food License questions
(312) 746-8046
Food Protection question/
Report a foodborne illness
(312) 747-FOOD (3663)

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