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HALF MOON EMPANADAS

11601 W TOUHY, CHICAGO, IL 60666 · Restaurant

Inspection summary

HALF MOON EMPANADAS has been inspected 17 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on March 25, 2026, recorded 1 infraction.

2 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 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 July 7, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on November 6, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 9 separate inspections, most recently on April 8, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 11 times across 8 separate inspections, most recently on March 25, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

17 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS, WALLS, AND CEILINGS IN REAR WITH SOIL BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  2. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SLIGHT BUILD UP OF PINK SLIME IN INTERIOR OF ICE MACHINE LOCATED IN REAR OF FACILITY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
  3. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED EMPLOYEE DRINKS AND FOOD STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
  4. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED (3) MISSING CEILING TILES AT REAR IN FRONT OF THE UTILITY MOP SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN EXHAUST HOOD ABOVE THE OVEN TO REMOVE ACCUMULATION OF DUSTS AND PROVIDE MISSING FILTER ON HOOD AND MAINTAIN.
  5. Canvass

    0 infractions

  6. Canvass

    0 infractions

  7. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR PREP/STORAGE AREA ESPECIALLY UNDER AND AROUND ICE MACHINE AND FLOORS UNDER AND BEHIND YOGURT MACHINE WITH EXCESSIVE DUST AND DRIED FOOD DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEANING EQUIPMENT (BROOM, MOP ETC) MUST BE STORED OFF THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. NO MILK/SODA CRATES ALLOWED.
  8. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE. MUST USE FOOD GRADE STORAGE BAGS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN GASKET AROUND 1 DOOR YOGURT COOLER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN FLOOR BEHIND-UNDER-AROUND THE ICE MACHINE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUSTS ACCUMULATIONS ON EXHAUST HOOD ABOVE THE PIZZA OVEN AND AT CEILING VENTILATION COVER ABOVE THE ICE MACHINE AND MAINTAIN.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed the ice scoop at the front ice bin to be worn. Instructed facility to replace and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed a sewage like smell coming from the three compartment sink area when water is released from a compartment. Instructed facility to repair so smell no longer exists.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed the thermometer in the front 1 door cooler to not function properly. Instructed facility to replace and maintain.
  11. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING UNIT INFRONT SERVICE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REORGANIZE UNDERNEATH FRONT SERVICE COUNTER TO PREVENT PEST HARBORAGE.
  12. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUST ON 2 SHELFS INSIDE THE REAR 2 DOOR COOLER.MUST REPLACE OR REPAIR USING A NON-TOXIC FINISH AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HOOD ABOVE THE REAR PIZZA OVEN REQUIRES A DETAIL CLEANING TO REMOVE EXCESS DUST BUILD-UP AND MAINTAIN. CLEAN AND MAINTAIN INTERIOR SURFACES OF PIZZA OVEN WITH DRIED FOOD DEBRIS ACCUMULATION IN REAR AREA AND MAINTAIN.
  13. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR ICE MACHINE PANEL AND EXHUAST HOOD ABOVE PIZZA OVEN NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CABINETS DOOR UNDER FRONT PREP COUNTER NOT MAINTAINED. INSTRUCTED TO REPAIR TO REPLACE BROKEN DOORS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN CORNERS AND BEIHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTIALTION COVERS ABOE ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
  14. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS UNDERNEATH YOGURT (TAYLOR) MACHINE IN FRONT SERVICE AREA.
  15. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PIZZA OVEN WITH DRIED FOOD DEBRIS ACCUMULATION IN REAR AREA.
  16. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BEHIND SOFT SERVE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN; SODA DISPENSER WAS MOVED FARTHER FROM THE HANDSINK
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR ICE MACHINE AND BEHIND UNCLEAN,MUST CLEAN AND MAINTAIN; AROUND COOKING HOOD UNCLEAN,MUST CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. BASEWALLS UNDER 3 COMPARTMENT SINK UNCLEAN ,MUST CLEAN AND MAINTAIN
  17. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND SODA DISPENSER. MUST REMOVE RUST ON THE EXTERIOR COVER OF THE GREASE TRAP BOX UNDER THE 3 COMPT SINK AND MAINTAIN.

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