What is The Boil Cajun Seafood's health inspection score?

The Boil Cajun Seafood has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Boil Cajun Seafood last inspected?

The Boil Cajun Seafood was last inspected on July 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Boil Cajun Seafood have?

The Boil Cajun Seafood has 45 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Boil Cajun Seafood safe to eat at?

The Boil Cajun Seafood has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does The Boil Cajun Seafood serve?

The Boil Cajun Seafood serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Boil Cajun Seafood

Name: The Boil Cajun Seafood
Address: 1805 W DIVISION ST, Chicago, 60622
Rating: 72

1805 W DIVISION ST, Chicago

Last inspected 8mo ago

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0Good

Seafood•Wicker Park

Ranked #365 of 579 in Wicker ParkBetter than 80% of seafood restaurants

Stable

7 inspections

Last: Jul 24, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

6.4

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+1 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

1805 W DIVISION ST, Chicago, IL 60622

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Violation Timeline

Apr 2022

1 inspections

4 high priority

1 intermediate

6 basic

Apr

May 2022

1 inspections

1 basic

Dec 2023

2 inspections

3 high priority

2 intermediate

15 basic

Dec

Oct 2024

2 inspections

4 high priority

2 intermediate

1 basic

Jul 2025

1 inspections

1 high priority

5 basic

Jul

Inspection History

7 records on file

3 Canvass2 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint

Jul 25

Canvass InspectionLatestPass w/ Conditions

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( fish, rice...) instructed to obtain. Priority foundation violation 7-38-012.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Rice scoop stored in standing water at room temperature, instructed to store according to health code, ie.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
deli cups not air dried after washing instructed to air dry.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No chlorine test strips provided for low temp dish washing machine, instructed to obtain. Priority foundation violation 7-38-005. manager purchased strips before the end of inspection.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Floor inside walk-in cooler in poor repair , cracks and damaged section noted, Instructed to repair.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Oil spills noted behind deep fryers, instructed to clean and maintain.

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 24

Canvass InspectionFail

4 High2 Med1 Basic

7 total1 risk factor

43/100inspection score

−52 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED. INSTRUCTED MANAGER TO ENSURE A CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. THE CERTIFIED FOOD MANAGER ARRIVED APPROXIMATELY 30 MINUTES AFTER THE INSPECTION BEGAN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED TOMATOES IN THE WALK-IN COOLER WITH SIGNS OF SPOILAGE. TOMATOES HAD FUZZY WHITE SUBSTANCE GROWING AS WELL AS HEAVY DENTING IN SOME TOMATOES. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS IN GOOD CONDITION. MANAGER DISCARDED 10 POUNDS OF TOMATOES ($10) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED ONLY RECENT TAGS DATED BACK TO SEPTEMBER ON SITE FOR SHELLSTOCK. INSTRUCTED MANAGER TO KEEP SHELLSTOCK TAGS ON SITE FOR 90 CALENDAR DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISH MACHINE WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE REACHES A SANITIZING CONCENTRATION OF AT LEAST 50 PPM. DISH MACHINE TAGGED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COOKED CORN AND COOKED POTATOES HELD AN INADEQUATE TEMPERATURE OF 63 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 20 POUNDS OF CORN AND 15 POUNDS OF POTATOES ($30), AND A PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 10 SMALL FLIES THROUGHOUT FACILITY. OBSERVED 1 LIVE ROACH INSIDE SOAP DISPENSER BY ONLY HAND WASHING SINK IN KITCHEN. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO DRAIN PLUGS FOR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE DRAIN PLUGS.

Base deductions−52 pts

Risk factor bonus (1× +5)−5 pts

Dec 23

Canvass Re-Inspection InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
: OBSERVED VARIETIES OF SEASONINGS OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS WITHOUT LABELS CNTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON WALK-IN COOLER DOOR. THE SURFACE MUST BE SMOOTH AND CLEANABLE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN ACCUMULATION OF OLD FOOD DEBRIS ON THE FLOOR AND INSIDE THE DRAIN UNDERNEATH THE LOW DISHWASHING MACHINE. MUST DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−19 pts

Dec 23

Canvass InspectionFail

3 High1 Med8 Basic

12 total2 risk factors

39/100inspection score

−51 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS EGGS, MILK, SHRIMPS, ETC). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN THE KITCHEN WITH A BUILD-UP OF BLACK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED VARIETIES OF SEASONINGS OUT OF THE ORIGINAL CONTAINERS AND IN STAINLESS STEEL CONTAINERS WITHOUT LABELS CNTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON WALK-IN COOLER DOOR. THE SURFACE MUST BE SMOOTH AND CLEANABLE
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN ACCUMULATION OF OLD FOOD DEBRIS ON THE FLOOR AND INSIDE THE DRAIN UNDERNEATH THE LOW DISHWASHING MACHINE. MUST DETAIL CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE HOOD VENTILATION FILTERS WITH A BUILD UP OF DUST AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF HELPING PREVENT POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

May 22

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−2 pts

Apr 22

Complaint InspectionFail

4 High1 Med6 Basic

11 total2 risk factors

33/100inspection score

−57 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS (BOILED EGGS, OYSTERS, RICE) WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SIGNAGE AT THE FOOD PREP/DISH AREA HAND SINK, MEN AND WOMEN TOILET ROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN THE KITCHEN WITH A BUILD-UP OF BLACK AND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS FOOD COOKED, DELIVERED, AND SERVED. FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXES OF FOOD ON THE FLOOR IN THE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A SLOW DRAINING OF WATER AT THE FOOD PREP/DISH AREA HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE EMPLOYEE/PUBLIC WOMEN TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED URINE AND BOWEL MOVEMENT SPLASH ON THE TOILET IN THE WOMEN TOILET ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−57 pts

Risk factor bonus (2× +5)−10 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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