Licensing Requirements

Building/Inspections Division
3635 - 4th Avenue

Moline, IL 61265

309-524-2370

Because structural and equipment specifications must be consistent with the City Health Code, a listing of minimum standards has been compiled for your convenience. All of these requirements must be satisfied and approved by the Environmental Health Specialist at the time of issuance of the Health License. If questions arise, please call Tom Fitch at 524-2373.

A Food/Beverage License Application must be completed and submitted to the Building/Inspections office located at 3635 - 4th Avenue, Moline.  The licensing fee must accompany the application that is based on the square footage of the establishment. In addition, a layout plan of the construction or renovation must be received for approval prior to beginning the project.

The facility shall be under the operational supervision of a manager or supervisor who is certified in Food Sanitation of the State of Illinois. Those establishments not in compliance at the time of licensing shall have three (3) months to comply in accordance with Sec. 750.540 of the Illinois Department of Public Health (IDPH).

Three basic pieces of equipment are required in any establishment applying for a Food/Beverage Health License.

A three-compartment sink large enough to accommodate your largest utensil and equipped with double drain boards (Sec. 750.820(a), IDPH);

Hand washing sink supplied with hot and cold running tempered water, soap, and paper towels (Sec. 750.1120(a), IDPH);

A mop sink or curbed cleaning facility for cleaning mops and the disposal of waste water (Sec. 750.1220(b), IDPH). This last requirement can be waived if an existing mop sink is located within close proximity to the food preparation area.

All installed equipment must be of commercial grade and NSF (National Sanitation Foundation) approved.

If food-frying equipment is operated, a grease trap will need to be installed in an accessible location for routine cleaning. A ventilation hood and fire extinguishing system may be required.

The floors, walls, and ceilings in the food preparation, utensil washing, food storage, and food service areas shall be non-absorbent, non-porous, and smooth in order to facilitate cleaning. If the floor material is to be one of the following coverings (concrete, terrazzo, ceramic tile, or a similar material, the floor/wall juncture shall be a sealed baseboard.

All food service establishments shall be under the operational supervision of an Illinois Certified Food Manager. Those establishments not in compliance at the time of operation shall have three (3) months to comply.

APPLICATION FOR FOOD SERVICE LICENSE  (PDF)