Complaint
Mar 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 18, 2025 · Original Source
Restaurant · Chicago, IL
Boulevard Bistro
2753 N Western Ave
Last inspected Mar 18, 2025 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Boulevard Bistro last inspected?
- The most recent inspection on record was on Mar 18, 2025. The result listed by Chicago Department of Public Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 4 inspections on record, from Nov 15, 2023 to Mar 18, 2025.
- Has Boulevard Bistro ever been closed by the health department?
- No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 15, 2023.
The Full Inspection History
4 inspectionsCanvass
Nov 12, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 12, 2024 · Original Source
Canvass Re-Inspection
Nov 27, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 27, 2023 · Original Source
Canvass
Nov 15, 2023
Fail
1 recorded violation
notedCode 25Food temperature
Official Wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s Notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOOD ITEMS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE ITEMS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Chicago Department of Public Health, Nov 15, 2023 · Original Source