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BOQUERIA

801-811 W FULTON MARKET, CHICAGO, IL 60607 · Restaurant

Inspection summary

BOQUERIA has been inspected 12 times by Chicago Department of Public Health since November 19, 2019. The most recent inspection, on September 23, 2026, recorded 1 infraction.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on March 23, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 3 separate inspections, most recently on May 7, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 2 separate inspections, most recently on December 17, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on September 25, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 16, 2022. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Complaint Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11: WORN GROUT LINES AROUND FLOOR TILES CAUSING STANDING WATER AND DEBRIS IN LINES. INSTD TO RE GROUT LINES AND MAINTAIN
  2. Complaint

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING IN LARGE, DEEP CONTAINERS IN WALK IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES: LOBSTER STOCK AT 51.8F, VEGETABLE STOCK AT 55.2F, AND BRAVAS SAUCE AT 55.8F (ALL CONTAINERS LABELED WITH PREP DATES OF YESTERDAY 5/6/26). INSTD TO MAINTAIN COLD FOODS 41F OR BELOW AT ALL TIMES. ALL DISCARDED AND DENATURED. APPROX 20LBS $ 300 VALUE. CITATION ISSUED 7-38-005(A) PRIORITY
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN MULTI USE UTENSILS STORED ON LOW SHELF UNDERNEATH 3-COMPARTMENT SINK. INSTD TO REMOVE FROM SAID AREA AND STORE PROPERLY TO PREVENT POSSIBLE CONTAMINATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS AT FRONT HOT LINE WITH DEEP, DARK GROOVES. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RUST ON CEILING VENT IN WAREWASHING AREA. INSTD TO REMOVE RUST AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CRACKED LIGHTSHIELD IN WAREWASHING AREA. INSTD TO REPLACE AND MAINTAIN
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO CHLORINE SANITIZER DETECTED AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHWASHING MACHINE BEHIND THE BAR. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON THE PREMISES TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH TEMPERATURE DISHWASHING MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE FOOD SPILLS AND DEBRIS INSIDE OF THE FRONT LINE PREP COOLERS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED AN EXCESSIVE AMOUNT OF GARBAGE ON THE GROUND SURROUNDING THE OUTSIDE GARBAGE DUMPSTER. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREA AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM REPORT #2603780 ON 10/1/24 NOT CORRECTED: 57 - OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  5. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 501.12 OBSERVED LOOSE DEBRIS, DIRT, AND FOOD LIQUID SPILLS INSIDE FRONT KITCHEN COOLERS INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF COOLERS. MUST MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
  6. Canvass Re-Inspection

    4 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • SEE #59.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 501.12 OBSERVED LOOSE DEBRIS, DIRT, AND FOOD LIQUID SPILLS INSIDE FRONT KITCHEN COOLERS INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF COOLERS. MUST MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT DATED FOR 9/18/24 REPORT #2603042. #25- OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY VIOLATION #7-42-090. CITATION ISSUED.
  7. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (CHICKEN, STEAK, EGGS, ETC.) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3 LBS OF COOKED MUSHROOM CROQUETTES AT 48.1F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 3LBS AT $75. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW, AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING UNIT TEMPERATURE OF 55F AT THE TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE COLD HOLDING UNIT. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. TAGGED UNIT AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINS A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED LOOSE DEBRIS, DIRT, AND FOOD LIQUID SPILLS INSIDE FRONT KITCHEN COOLERS INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF COOLERS. MUST MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS' CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
  8. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK INGREDIENT CONTAINERS NOT LABELED. INSTRUCTED TO LABEL WITH COMMON NAME.
  9. Canvass Re-Inspection

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 INSTRUCTED TO PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS AT BAR AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR CURRENT EMPLOYEES. INSTRUCTED TO PROVIDE.
  10. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO PERSON IN CHARGE ON SITE WHILE TCS FOODS (SHRIMP) WERE BEING PREPARED AND SERVED. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS AT BAR AREA.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT BAR NEXT TO ESPRESSO MACHINE. INSTRUCTED TO PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(c). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT BAR LOCATED NEXT TO ESPRESSO MACHINE. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED NO SHELLSTOCK TAG ATTACHED TO CONTAINER IN WHICH CLAMS WERE BEING STORED. INSTRUCTED TO ATTACH SHELLSTOCK TAG TO CONTAINER UNTIL LAST ITEM IS SOLD. FOOD IS DISCARDED AND DENATURED. CLAMS WEIGHING APPROXIMATELY 10 POUNDS AT A COST OF $30.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Observed no Consumer Advisory for raw or undercooked foods. Instructed to identify (Disclosure) such foods by asterisking them to a foot note that states: "Items can be served raw or undercooked or contain undercooked ingredients" and add a statement (Reminder) that says: "Consuming raw or undercooked animal products may increase your risk of food borne illness, especially if you have medical conditions". PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS PROVIDED ON SITE FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE ON SITE AT ALL TIMES TO ACCURATELY MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR CURRENT EMPLOYEES. INSTRUCTED TO PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.
  11. License Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED PIPING AND NO COVER OVER BAR AREA. INSTRUCTED TO PROVIDE CEILING IN PLACE THAT IS SMOOTH AND EASILY CLEANABLE.
  12. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE FOR REVIEW FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE POSTED ON SITE OR NECESSARY ITEMS OUTLINED IN THE POLICY AVAILABLE DURING TIME OF INSPECTION FOR RESPONDING TO VOMIT AND DIAARHEAL EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED ONLY WALK IN COOLER LOCATED IN REAR PREP AREA @ 80F DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR EQUIPMENT TO REQUIRED COLD HOLDING TEMPERATURE OF 41F OR BELOW AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FACILITY UNABLE TO PROVIDE PEST CONTROL LOGBOOK OR AGREEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-020 (C). NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED INADEQUATE FOOD PROTECTION AT FRONT FOOD PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE A DISPLAY CASE OR , SNEEZE GUARDS, ETC TO PROTECT FOOD FROM POSSIBLE CONTAMINATION BY CONSUMERS. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED PIPING AND NO COVER OVER BAR AREA. INSTRUCTED TO PROVIDE CEILING IN PLACE THAT IS SMOOTH AND EASILY CLEANABLE.

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