Understand Health Code Requirements for Food Establishments

The Chicago Department of Public Health (CDPH) is committed to protecting the public’s health by conducting science-based inspections of all food establishments. CDPH Sanitarians conduct inspections for new businesses, existing businesses and in response to a compliant. 

There are Different Types of Health Inspections

Business License Health Inspections

New food establishments, or a transfer of ownership, that are applying for a business license must pass a health inspection by CDPH before the license will be issued.  After an application for a license has been filed with the Department of Business Affairs and Consumer Protection, a health inspector from the CDPH will contact the applicant to arrange for an inspection.  The applicant can schedule an appointment with the Health representative at the Department of Business Affairs and Consumer Protection at 312.744.5430, 312.74.GOBIZ (744.6249).

During the inspection, the health inspector will assess the types of food that will be prepared and the methods used for preparing and serving the food. This information will be used to assign a ‘risk-level’ – risk 1, 2 or 3 – to the food establishment.  This risk level will be used to determine how frequent a food establishment needs to be inspected.

Routine Health Inspections

Once a food establishment is licensed and operating, a health inspector will periodically conduct unannounced inspections. The frequency of these inspections is based on the risk level assigned to the establishment.

In general, risk 1 establishments are inspected twice per year,risk 2 establishments once per year, and risk 3 establishments every other year. If problems are identified, the establishment may face fines or possible closure, depending on the severity of the problems.

Complaint-Based Health Inspections

CDPH receives around  4,000 complaints against food establishments each year. In response, CDPH health inspectors conduct unannounced inspections at the establishment.

Ways to Prepare for a Health Inspection

You should know what to expect,  here are some ways to prepare:  

• Download the Chicago Municipal Code  that outlines all of the requirnments that food establishments must meet:  City of Chicago Municipal Code (chapters 4-8, 7-38, 7-40, and 7-42) and the Chicago Board of Health Rules and Regulations. These requirements may also be obtained by calling the Food Protection Program at 312.746.8046.

• Download a helpful guide that will assist you in preparing for your initial inspection: Retail Food Establishment License Guide to your initial Health Inspection.  This guide will help you navigate through the license process and understand what to expect when you are inspected.

• Attend a free Inspection workshop geared towards new businesses, offered  once a month by the Department of Business Affairs and Consumer Protection: monthly workshop offered by the Department of Business Affairs and Consumer Protection.

• See what a health inspector will use when they inspect your establishment. CDPH health inspector's use a standard inspection form to document the inspection findings. A copy of this form is available here.

Health Code Violations

During routine inspections, or in response to a complaint a health inspector may issue one or more citations to the food establishment. These citations are based on the following violations:  

Critical Violations

 This category includes such occurrences as:

• Inadequate storage temperatures
• Improper food handling practices
• Improper personal hygiene
• Rodent and/or insect infestation
• Lack of hot running water

Critical violations create an immediate health hazard that carry a high-risk of causing food-borne illness. Critical violations must be corrected immediately; if they cannot be corrected immediately, the license will be suspended, and the food establishment must close. Once the violations are corrected, the food establishment operator must sign an affidavit stating the violations have been corrected, and schedule a re-inspection with the health inspector. The inspection must pass in order for the establishment to reopen.

Serious Violations

Serious violations include such occurrences as:

• Potentially hazardous foods improperly thawed
• Re-serving food previously served to another customer
• Food not properly protected from contamination during storage, preparation, display, service, or transportation
• Inadequate pest control

Serious violations create a potential health hazard if not corrected in the timeframe specified by the health inspector. If serious violations are identified, an unannounced re-inspection will be conducted by the health inspector at a later date.

Minor Violations

Minor violations include such occurrences as:

• Poorly constructed or maintained walls, ceilings or floors
• Improper storage of soiled and clean linens, coats, and aprons
• Unauthorized personnel in the food-prep area

Minor violations do not pose an immediate threat to the public’s health. A re-inspection is not performed if only minor violations are issued.

A more detailed list of all of the violations is available at the following link:

• Critical Health Code Violations (V1-14)
• Serious Health Code Violations (V15-29)
• Minor Health Code Violations (V30-44)

Inspection Results

Upon completion of the inspection, the health inspector will assign one of the following results:

Pass: No critical or serious violations were found.

Pass with Conditions:  Serious or critical violations were found, but were corrected during the inspection.

Fail: Serious or critical violations were found, but were not corrected during the inspection. If critical violations were found that were not corrected during the inspection, the health inspector will suspend the license, and the establishment must close.

A Written Summary Report is provided by the health inspector. This report must be posted prominently and in plain view of customers.