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BORINQUEN

3811 N WESTERN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

BORINQUEN has been inspected 7 times by Chicago Department of Public Health since September 20, 2022. The most recent inspection, on June 11, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Protecting food from contamination.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 6 times across 5 separate inspections, most recently on June 3, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 17, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on October 17, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on October 15, 2024. 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 2 times across 2 separate inspections, most recently on October 2, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

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.

7 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (POTATO, ONION, BREAD ETC)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR AND MAINTAIN LEAKY DRAINPIPE FROM THE BASEMENT CEILING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR WITH BLACK MOLD LIKE BUILD-UP IN THE BASEMENT (WATER DRIPPING FROM THE DRAIN PIPE CEILING)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE MISSING FLOOR BASEBOARD UNDERNEATH THE 3 COMPARTMENT SINK AND IN REAR PREP AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2604780 ISSUED ON 10-17-2024 PRIORITY FOUNDATION VIOLATION 7-42-090 #38 - OBSERVED SMALL GAP AROUND EXTERIOR SCREEN DOOR LEADING TO ALLEY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN TIGHT FITTING EXTERIOR OPENINGS TO PREVENT PEST ENTRY. #56 - OBSERVED BUILD UP OF GREASE AND GRIME ON FILTERS AND HOOD ABOVE GRILL IN REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION. #57 - OBSERVED ALL FOOD HANDLER CARDS ON SITE ARE EXPIRED. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES. #58 - OBSERVED ALLERGEN TRAINING CERTIFICATE IS EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  3. Canvass Re-Inspection

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SLICES OF FLAN AND CAKE IN PLASTIC "CLAMSHELL" CONTAINERS SOLD "TO-GO" WITHOUT LABELS. INSTRUCTED TO LABEL WITH INGREDIENTS, ALLERGEN INFORMATION, AND BUSINESS CONTACT INFORMATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SMALL GAP AROUND EXTERIOR SCREEN DOOR LEADING TO ALLEY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN TIGHT FITTING EXTERIOR OPENINGS TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED GROCERY BAGS USED TO FREEZE FOOD ITEMS THROUHGOUT FACILITY. INSTRUCTED TO CEASE USE AND ONLY USE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEABY BUILD UP OF GREASE IN INTERIOR FRYER CABINETS IN REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE AND GRIME ON FILTERS AND HOOD ABOVE GRILL IN REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLER CARDS ON SITE ARE EXPIRED. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN TRAINING CERTIFICATE IS EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  4. Canvass

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED MANAGER ON SITE AT TIME OF INSPECTION WHILE TCS ITEMS SUCH AS CHICKEN WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HANDSINK IN REAR FOOD PREP AREA WITH STRIPPED HOT WATER KNOB MAINTAINING AN IMPROPER MAXIMUM WATER TEMPERATURE OF 68.0F. INSTRUCTED TO REPAIR OR REPLACE SINK SO THAT IT IS CAPABLE OF DELIVERING HOT AND COLD RUNNING WATER UNDER PRESSURE IN AN ACCEPTABLE RANGE BETWEEN 100-120F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SLICES OF FLAN AND CAKE IN PLASTIC "CLAMSHELL" CONTAINERS SOLD "TO-GO" WITHOUT LABELS. INSTRUCTED TO LABEL WITH INGREDIENTS, ALLERGEN INFORMATION, AND BUSINESS CONTACT INFORMATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SMALL GAP AROUND EXTERIOR SCREEN DOOR LEADING TO ALLEY. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN TIGHT FITTING EXTERIOR OPENINGS TO PREVENT PEST ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED GROCERY BAGS USED TO FREEZE FOOD ITEMS THROUHGOUT FACILITY. INSTRUCTED TO CEASE USE AND ONLY USE FOOD GRADE CONTAINERS FOR FOOD STORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEABY BUILD UP OF GREASE IN INTERIOR FRYER CABINETS IN REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE AND GRIME ON FILTERS AND HOOD ABOVE GRILL IN REAR FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ALL FOOD HANDLER CARDS ON SITE ARE EXPIRED. INSTRUCTED ALL FOOD EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN TRAINING CERTIFICATE IS EXPIRED. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  5. Canvass Re-Inspection

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL PREP AND REACH-IN COOLERS. MUST PROVIDE THERMOMETER INSIDE HOT HOLDING UNIT IN THE KITCHEN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (BREAD CRUMBS, FLOUR, SUGAR, SALT ETC).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED CEILING IN POOR REPAIR WITH LARGE OPENING IN THE BASEMENT. INSTRUCTED TO REPAIR/SEAL THE SAID CEILING (BY THE STAIRCASE).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED CONSTRUCTION DEBRIS ON FLOORS THROUGHOUT BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  6. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK BEHIND FRONT BAR AREA.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED GROUND BEEF, COOKED RICE, COOKED PORK, COOKED BEEF)STORED INSIDE REACH-IN COOLERS AND PREP COOLERS FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 10 LBS, TOTAL VALUE $600.00 PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL PREP AND REACH-IN COOLERS. MUST PROVIDE THERMOMETER INSIDE HOT HOLDING UNIT IN THE KITCHEN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, SALT ETC).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING IN POOR REPAIR WITH LARGE OPENING IN THE BASEMENT. INSTRUCTED TO REPAIR/SEAL THE SAID CEILING (BY THE STAIRCASE).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CONSTRUCTION DEBRIS ON FLOORS THROUGHOUT BASEMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2563938 ISSUED ON 09-20-2022. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #47 - OBSERVED WORN CUTTING BOARDS WITH STAINS AND DEEP GROOVES AT MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN/REPLACE. #51 - OBSERVED NO UTILITY MOP SINK ON THE PREMISES.MUST INSTALL UTILITY MOP SINK WITH HOT/COLD RUNNING WATER AND BACK FLOW PREVENTION DEVICE AND MAINTAIN. #55 - OBSERVED SECTION OF NORTH EAST WALL IN PREP AREA MUST BE SMOOTH AND SEALED.MUST SEAL,PAINT SO THAT ITS SMOOTH,EASILY CLEANABLE SURFACE.
  7. License

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WORN CUTTING BOARDS WITH STAINS AND DEEP GROOVES AT MAIN PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN/REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVY GREASE BUILD UP IN INTERIOR OF COOKING FRYER, INTERIOR OF STOVE, AND TOP OF STOVE. MUST DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO UTILITY MOP SINK ON THE PREMISES.MUST INSTALL UTILITY MOP SINK WITH HOT/COLD RUNNING WATER AND BACK FLOW PREVENTION DEVICE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SECTION OF NORTH EAST WALL IN PREP AREA MUST BE SMOOTH AND SEALED.MUST SEAL,PAINT SO THAT ITS SMOOTH,EASILY CLEANABLE SURFACE.

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