The data is retrieved from the Food Establishment Inspection Records database published by the Chicago Department of Public Health.

The city's database is updated each night, Monday-Friday, and EveryBlock retrieves the data on that schedule. However, it can take months before inspections are entered into the city's online database. For example, if an inspection happens today, the report might not be published to EveryBlock for a few months.

Inspections focus on food-handling practices, product temperatures, personal hygiene, facility maintenance and pest control.

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."

A Pass is given if the business meets the minimum requirements of the municipal code and does not have Serious or Critical violations present during the inspection.

A Pass with Conditions is given if the business has Serious or Critical violations that are corrected during the inspection or the certified Food Service Sanitation Manager is not present at the time of inspection.

A Fail is given if the business has Serious violations that cannot be corrected during the inspection. The business must correct the Serious violations promptly and pass a re-inspection in order to remain open.

A status of Fail is also given if the business has Critical violations that cannot be corrected during the inspection. In this situation, the business will have its license suspended until it passes a re-inspection.

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.

For more information on food inspections in Chicago, see the ordinances under which the department operates: 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).