Illinois Liquor Control and Alcoholic Beverage Information

In addition to state liquor laws, municipalities have their own ordinances and regulations. This section provides additional information for the city of Chicago.

Overview of Process

Liquor licenses in Chicago are managed by the Business Affairs and Consumer Protection (BACP) division. Applicants must provide information on ownership and finances of the business. Restaurants and bars must pass inspections from the Departments of Fire, Buildings, and Health.

The city follows a case management approach to guide applicants through the process. A case manager from the BACP Division works closely with applicants in filing applications and makes sure they understand all of the responsibilities of a licensed liquor establishment in the City of Chicago. Once an application has been paid for, the City is committed to making a decision on license issuance within 90 days. These are the steps in the liquor license application process:

1. Schedule an appointment with a BACP business consultant online or by calling 312-744-6249. The consultant will help you determine what license you need and restrictions based on your location and ask you a series of questions regarding the ownership and type of business. The consultant will provide you with the application and a checklist.
   
   
2. Complete the application and submit a detailed floor and business site plan to your case manager. The case manager will provide your materials to the Department of Zoning to review the written application and plans to determine if liquor sales are allowed at your location.
   
   
3. After you have obtained approval from the Department of Zoning, you can file your application with BACP and pay the required license application fees. You have 30 days from the date you pay to submit all of the required documents which will be provided to you by your consultant. Your consultant will also schedule all required inspections and prepare required public notifications.
   
   
4. The next step is the inspections, known as the Task Force Inspections. Your consultant schedules these at a time convenient for you and you or a representative must be present for them. For more information, see the section on Inspections below.
   
   
5. All applicants must undergo a background check which is conducted in-person at a time setup by your consultant. Anyone who owns 5% or more of the business (or any corporate officers, authorized managers, or person loaning more than 10% of the business interest) will be fingerprinted. BACP will also then review the financial and business information with your application and the results of the criminal background check. Review the Chicago Liquor License Eligibility requirements before starting this process.
   
   
6. Within 5 days of the application, BACP will notify all registered voters within 250 feet of the location. The public has an opportunity to provide comments and/or written objections and a negative community response may result in denial of the license. Your license cannot be issued until after the public comment period which is 35 days after the application is filed. BACP will also send notice to the alderman and police district commander.
   
   
7. Remember, after submitting your application you only have 30 days to complete everything. Your consultant will send a weekly reminder indicating outstanding documents that are needed and you should be working closely with them to get everything completed correctly and as soon as possible. Application fees are non-refundable if you miss the 30-day deadline and applications will be suspended for up to six months. However, you will need to pay a $500 reactivation fee to continue the process within those six months or else, start the whole process over again and pay a new application fee.
   
   
8. Once everything above is completed, BACP will review everything, including public comment, and issue a decision within a maximum of 60 days. A license can be issued as early as 36 days (when the public comment period ends). If you are denied a license, you have the right to file an appeal within 20 days in front of the License Appeal Commission.

Liquor License Restrictions

Neighborhood sentiment is taken into consideration during the application process, with each registered voter within 250 feet of a proposed liquor license establishment is mailed a notice when an application is filed and can voice their opinion. Some parts of the city are designated as dry precincts or there may be a moratorium in certain areas that prohibit new licenses. Also, liquor licenses cannot be obtained for businesses within 100 feet of churches, schools, hospitals, libraries, or homes for the aged. This page provides more information on dry wards, moratoriums, and other restrictions, including an interactive zoning map for searching your location.

Types of Liquor Licenses

There are six classes of City of Chicago liquor licenses, along with several special and secondary licenses. Since this page is meant primarily for restaurants and bars, the below table only covers the major on-premise consumption licenses.

Inspections

There are many different inspections required as part of both the application process as well as on an ongoing basis. This is a summary of inspections applicable for most restaurants and bars. The city offers free workshops to help prepare for inspections. See this workshop calendar for dates. If you do not pass your first inspection, you can resolve any issues and schedule a re-inspection. You can check the status of inspections by talking with your consultant or the city has an easy-to-use online portal.

Health (Food Protection) - The Food Protection Division of the Chicago Department of Public Health inspects your facility to promote public health in areas of food safety and sanitation. If your establishment sells food, a Food Service Sanitation Manager must be present at the time of inspection (the state relies on ServSafe).

Fire Prevention - Fire inspectors will visit your establishment and check for safety measures. Their primary inspections are focused on there being proper exit structures in case of emergency, aisles that exist are easily accessible, and escape routes and building systems are in good condition. An occupancy card must also be posted in a visible location if the room capacity exceeds 100 people.

Department of Buildings - Building Inspectors will be concerned with many of the structures that the Fire Department inspects, but for different reasons. While the Fire Department ensures that your building is fire-resistant and easy to evacuate in case of emergency, the Department of Buildings ensures that structures, electrical components, emergency lighting, ventilation, plumbing, and other areas meet building codes. Visit the Department of Buildings website to learn more about building inspections.

Annual Inspections - Once you have a license, the City will periodically inspect your establishment. Your establishment may be subject to the following types of inspection listed below:

Scheduled Annual Inspections for Eating Establishments - The Department of Buildings will conduct annual inspections for businesses that hold a Retail Food Establishment License. Businesses are given four weeks' notice of the inspections which will be completed during the non-peak hours of 9-11 am and 1-3 pm. Inspection fees are based on the square footage of the business location and will be billed with your annual license renewal.

Public Place of Amusement License (PPA) Inspections - Businesses holding a Public Place of Amusement License are required to pass an annual inspection by the Department of Buildings. PPA licenses will not be renewed until your establishment has passed inspection. The Department of Buildings will contact you to schedule an inspection of your licensed PPA establishment. The PPA License inspection fees are based on the square footage of the business and will be billed separately from your renewal fees.

Unannounced Inspections - The Departments of Health and Fire will conduct random unannounced inspections of all establishments that offer food. The Dumpster Task Force also conducts unannounced inspections to ensure compliance with sanitation requirements. In addition, all city departments respond to public complaints and these inspections will be unannounced.

Other Information

Some regulations and tips for establishments within Chicago:

• Establishments with a liquor license are required to promptly notify police regarding any illegal activity on their premises.
• Any internal changes to your corporate structure or ownership must be reported to BACP within 30 days.
• An establishment with a Tavern License is required to display a friendly neighbor sign in a conspicuous place that is at least 14" x 14" in size and must read "A person existing in this establishment must depart in a quiet and courteous fashion and must not cause disturbances to nearby residents, litter or damage private property."
• Avoid exceeding occupancy limits. Exceeding limits could lead to large fines, immediate closure of your establishment, and revocation of your license. Be sure bouncers count the number of patrons that enter and exit the premises.

For ordinance information related to liquor see The Chicago Municipal Code, Chapter 4-60.

Phase V: Illinois is Restored 

Testing, tracing, and treatment are widely available throughout the state. With new health and hygiene practices permanently in place restaurants and other sectors are free to open again and gatherings of all sizes can resume. 

• All sectors of the economy reopen with businesses, schools, and recreation resuming normal operations with new safety guidance and procedures.
• Conventions, festivals, and large events can take place.
  
  

Phase IV of Restore Illinois

Phase IV of the Restore Illinois plan was put into effect at the end of June. Phase IV is known as the "Revitalization Phase." While some things have changed, there are a few constants that have remained the same:

• Dining tables must be spaced at least 6 feet apart
• Masks and social distancing are still required
• Employees must follow strict safety and sanitation regulations

Indoor Dining 

Phase IV will allow for indoor dining, and restaurants can now accommodate parties of up to 10 people. While there is not necessarily a cap on guests, standing areas are not permitted to be at more than 25% capacity, and your tables must be 6 feet apart. This is what determines your capacity.  

Unlike Phase III, indoor waiting areas will be open for guests. However, should the area reach higher than 25% capacity, guests need to wait outside in a designated area. At all times possible, ensure that guests of separate parties are remaining at least 6 feet apart. As with Phase III, visual markers can be helpful to determine safe standing distance. 

Limiting Exposure to Others

Continue to display signage outside your establishment that states mask requirements and social distancing guidelines before entering. If possible, use signage to direct one way traffic in and out of your restaurant to limit potential congregation.  

Tables and chairs must be thoroughly disinfected before guests can be seated. Common spaces and high traffic areas (door knobs, restrooms, hand rails, etc) must be cleaned and disinfected routinely. It is recommended to do this every hour or so.

Items that are shared among guests (such as menus, pens, and check presenters) need to be sanitized immediately after use. You must use sanitizer that meets the EPA's criteria. You can find the EPA's requirements here. 

Helpful tips:

• Have single use utensils and food service items on hand 
• Immediately discard any single use items 
• QR codes are a safe and recommended replacement for physical menus
• Implement a reservation or call ahead system to limit potential exposure and capacity issues

Self-Service Areas

Presets and communal table items (i.e. napkins, condiments, table tents) are still not permitted.  However, self-service areas and buffets are now permitted with added guidelines:

• Hand sanitizer must be located at both ends of the buffet and its use is required 
• Guests should maintain a 6 foot distance from one another
• Plates should not be re-used or passed from multiple people
• Utensils, plates, and serving items at the buffet should be changed and disinfected hourly

Employee Requirements

Employees must maintain a social distance from guests and coworkers when not directly engaged in a service related task. They must wear PPE at all times (cloth face masks are preferred). 

Encourage employees to self-assess their symptoms and be mindful of their health. If an employee reports symptoms, they must remain at home in isolation for 10 days. They cannot return to work until they are without symptoms and fever for 3 days, or they have tested negative for coronavirus (with two tests in a row, 24 hours apart).

Any employee that has had close contact with a co-worker that tests positive for coronavirus needs to self-quarantine for 14 days and is encouraged to be tested by their health care provider. 

Management Requirements

Hand soap, potable water, paper towels, and sanitizer must be made readily available to your employees and guests. Ensure that your staff is washing their hands every 30 minutes, or after completing a task (such as eating, drinking, smoking, using their phone etc.)

Display visible signage for your employees that shows the signs and symptoms of coronavirus. Management should conduct daily wellness checks before and after service, and conduct temperature checks if possible. This guide outlines questions you should be asking your staff before they interact with any guests.

Management should stagger break times and shift times, and try to schedule employees in groups to limit exposure to one another. If an employee tests positive for COVID-19, the employer needs to contact the local health department within 24 hours. 

Kitchen and Dining 

Kitchen and food preparation areas need to be cleaned and sanitized frequently and consistently. Ensure that anyone preparing or cooking food is wearing gloves and a mask at all times. 

Ensure that all kitchen staff have access to the appropriate personal protective equipment (PPE). 

Recap of What's New:

• Indoor dining is allowed
• Standing room cannot be more than 25% capacity
• Bar seating needs to be placed 6 feet apart for guests of unrelated parties 
• Live music is allowed, but with social distancing guidelines in place
• Buffets and self-service areas are allowed, but with guidelines in place 

Phase III of Restore Illinois

Phase III of the Restore Illinois plan was put into effect at the end of May, with industry specific guidelines laid out for restaurants and bars. These guidelines are to be followed until the commencement of Phase IV, which is projected to begin at the end of June. All operations must continue to adhere to the existing social distancing guidelines, as well as additional wellness, safety, and sanitation protocols. 

Patio Service

In Phase III, only outdoor dining is permitted. Exceptions can be made with establishments that are able to open up at least 50% of their indoor space by removing or opening windows, outdoor panels, coverings, etc.

Keep in mind:

• Tables must be within 8 feet of windows or openings to comply with this exception
• For the time being, only parties of 6 or less are permitted to dine together
• Tables must be spaced at minimum 6 feet apart

Provide Transparency

Restaurants must display signage outside their business that lists the health and safety regulations for dining amid COVID-19. This includes the need for face coverings, social distancing, and personal hygiene standards.

Guests, as well as employees, must comply with these guidelines.

Limiting Exposure to Others

Common spaces, such as waiting areas, cannot be occupied. Guests must either wait in their vehicle, or outside the establishment from a safe distance. Necessary common areas, such as restrooms, will need to be routinely cleaned and sanitized, ideally every 30 minutes. Water fountains should be blocked off or disabled.

All self-service areas, such as food or beverage stations, are no longer permitted. Silverware presets and shared items such as condiments and menus are no longer allowed on tables. Single serve and disposable items are encouraged wherever possible. 

Helpful Tips:

• Use visual markers to keep guests waiting outside a safe distance apart
• QR codes are a safe and recommended replacement for paper menus
• Provide hand sanitizer on tables for guests
• Use signage to promote one way traffic to and from restrooms to avoid close contact between guests

Employee Requirements

New and returning employees must complete COVID-19 training before working. This checklist will get your staff up to speed on requirements and best practices. Employees cannot work if they are displaying any symptoms, however mild.

Employees should be washing their hands every 30 minutes, or if they have recently completed a task (including but not limited to: restroom use, eating or drinking, handling food or dishes, etc). Employees should wear a mask at all times.

Management Requirements

Hand soap, paper towels, and sanitizer must be made readily available to your employees and guests. Door knobs, railings, and other high touch areas should be frequently cleaned by management, ideally every 30 minutes. 

Kitchen and food preparation areas need to be cleaned and sanitized frequently and consistently. Ensure that anyone preparing or cooking food is wearing gloves and a mask at all times. 

Management should conduct regular wellness screenings of their staff. If possible, temperature checks before the beginning of service are encouraged. This guide outlines questions you should be asking your staff before they interact with any guests.

What Can I Expect in Phase IV?

Provided Phase III continues to see a decline in new COVID-19 cases, Phase IV will go into effect at the end of June. While Phase III is known as the "Restore" stage, Phase IV is known as the "Revitalization" stage. We will see the strict guidelines in Phase III somewhat lessened, but masks and social distancing will still be enforced. 

What to know: 

• Gatherings up to 50 people are allowed
• Indoor seating for restaurants will be allowed 
• All businesses can reopen their doors with certain capacity limits and safety guidelines