Chicago, IL, Kitchen guidance
Chicago food-service licensing: grease interceptor guidance
Chicago’s published food-establishment licensing summary includes grease interceptors in its dish and utensil washing requirements.
Evergreen licensing guidance, Not a newly announced rule
Official source reviewed October 28, 2026
Who it affects
Chicago food-establishment operators reviewing kitchen requirements.
The City’s food-establishment licensing summary states that establishments manually washing and sanitizing dishes and utensils must provide at least a three-compartment metal sink with an attached drain board, a grease interceptor, and hot and cold running water under city pressure.
The page is a summary and points operators to the applicable municipal code and health rules. It does not establish a universal grease trap pump-out interval for every kitchen.
Confirm current requirements for your specific establishment with the City and the appropriate sewer authority. Grease trap maintenance and drain clearing are separate from official licensing approval.
Your next step
Review the City’s licensing guidance and confirm the rules applying to your kitchen before choosing a maintenance schedule.
Official source: City of ChicagoNeed grease trap cleaning in Chicago, IL?
Discuss your trap size, last cleaning date, access and kitchen service window with Go With The Flow. We review the work scope before scheduling; cleaning does not guarantee regulatory approval.
Go With The Flow is an independent service business, not a municipal agency or grant administrator. Confirm requirements, eligibility and approvals with the official source. No funding or approval is guaranteed. This page is general information, not legal advice.
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