Chicago Restaurant Compliance Guide
Permits, licenses, inspections, and recurring records that apply to restaurants in Chicago. Includes city, county, state, and nationwide requirements.
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Opening a Restaurant
Permits and approvals required before you open.
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Sales Tax — Certificate of Registration — Illinois (IDOR)One-time registrationIllinois
Illinois restaurants must register with the Department of Revenue and hold a Certificate of Registration before selling taxable meals.
Retailer Liquor License — Illinois (ILCC)Annual (state license)Illinois
Serving alcohol in Illinois requires a state Retailer license from the Illinois Liquor Control Commission, after local approval.
Raw Fish Parasite Destruction — Nationwide (FDA Food Code)As supplier changes
Fish served raw or undercooked must be frozen for parasite destruction, documented by a supplier freezing letter (some species are exempt).
Business License — City of Chicago (BACP)Per license termChicago
Chicago restaurants are licensed through BACP; the operating license is issued by Business Affairs and Consumer Protection.
Retail Food Establishment License — City of ChicagoPer license term (see renewal)Chicago
Any Chicago establishment serving or selling perishable food needs a Retail Food Establishment License, after a CDPH food-safety inspection.
Consumer Self-Service (Buffet / Salad Bar) — Nationwide (FDA Food Code)Written procedures (review as menu changes)
Buffets and salad bars require food shields, safe utensils/dispensing, and (if using time instead of temperature) written procedures.
Specialized Processes — Variance & HACCP Plan — Nationwide (FDA Food Code)Before the process / as it changes
Specialized processes (ROP/sous vide, curing, smoking for preservation, acidification, sprouting) require a variance and a HACCP plan from your local health authority.
Food Sanitation Manager Certificate — Chicago (CDPH)Certificate periodic (⟢ VERIFY)Chicago
Chicago food establishments must maintain a valid CDPH Food Sanitation Manager Certificate.
Zoning Approval — City of ChicagoOne-time (or on change of use)Chicago
Confirm your Chicago site's zoning permits a restaurant (and alcohol, if applicable) before licensing.
Building Permit — City of ChicagoOne-time (per build-out/remodel)Chicago
Chicago restaurant build-outs require a Department of Buildings permit; architectural plans are reviewed via E-Plan.
Certificate of Occupancy — City of ChicagoOne-time (if required by size/use change)Chicago
Chicago requires a Certificate of Occupancy for larger non-residential work or a change of occupancy (not every small build-out).
Local Liquor License (Consumption on Premises) — City of ChicagoAnnual (local license)Chicago
Chicago restaurants serving alcohol need a City BACP liquor license (Consumption on Premises), after zoning approval and paired with the state ILCC license.
Grease Trap / Interceptor — City of ChicagoOne-time device (see ongoing service)Chicago
Chicago restaurants discharging grease must install an approved grease trap or interceptor under the City Sewer Use Ordinance.
Ongoing Requirements
Recurring inspections, renewals, and records you must maintain.
Shellstock Tag Retention — Nationwide (FDA Food Code)Retain each tag 90 days
Restaurants serving molluscan shellfish must keep the shellstock identification tags for 90 days after the container is emptied.
Hood Cleaning — Quarterly RecordsQuarterly
Commercial kitchen hoods must be professionally cleaned every 1–3 months depending on cooking volume. Proof may be requested by fire marshals, insurers, and landlords.
Offsite Catering — Time/Temperature Records — Nationwide (FDA Food Code)Every offsite event
Catered/offsite events require time-and-temperature control during transport and holding, with logs kept; a local catering permit or endorsement may also apply.
Hood Suppression System — Semi-Annual InspectionEvery 6 months
Your fire suppression system must be inspected and certified every 6 months by a licensed contractor. This is one of the most frequently requested documents by fire marshals and insurers.
Fire Extinguisher — Annual InspectionAnnual
All portable fire extinguishers must be inspected annually by a licensed contractor and visually checked monthly by staff.
Pest Control — Monthly Service RecordsMonthly
Georgia requires licensed pest control services for food establishments. Monthly service is the industry standard and health inspectors will review your logs.
Insurance Certificate of Insurance (COI)Annual
A Certificate of Insurance proves your active coverage to landlords, vendors, lenders, and buyers. It must be updated annually and whenever coverage changes.
FOG / Grease Trap Service Records — City of ChicagoEvery 30–90 days (or when 25% full)Chicago
Chicago requires grease traps cleaned when 25% full (typically every 30–90 days), with maintenance records kept at least three years.
HVAC / Refrigeration — Temperature Compliance & Service RecordsOngoing
Refrigeration must hold food at 41°F or below, and any refrigerant servicing must be done by EPA Section 608–certified technicians. Keep temperature logs and service records.
Waste / Sanitation — Refuse Storage & CollectionOngoing
Garbage and refuse must be stored in covered, cleanable containers and collected often enough to prevent pests and odors. Keep your commercial waste service records.
Equipment Maintenance — Good Repair & Service RecordsOngoing
Food equipment must be NSF-certified, kept in good repair, and able to wash, rinse, and sanitize correctly. Keep maintenance and ware-washing service records.
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