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SPLYT N HALF KITCHEN

5815 W MADISON ST, CHICAGO, IL 60644 · Restaurant

Inspection summary

SPLYT N HALF KITCHEN has been inspected 8 times by Chicago Department of Public Health since January 12, 2022. The most recent inspection, on August 20, 2025, found no infractions.

5 of 8 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: Cleaning and sanitizing and Food temperature control.

The last 5 inspections in a row found no infractions. 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.

  • 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 once on January 4, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on March 15, 2023. For example: APPROVED THAWING METHODS 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 5 times across 3 separate inspections, most recently on January 4, 2024. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 12, 2022. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • 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 once on January 4, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

8 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Complaint

    0 infractions

  5. Complaint

    0 infractions

  6. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON 2-DOOR REFRIGERATION IN THE REAR PREP AREA HELD TOGETHER WITH DUCT TAPE. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SHELVING UNIT IN REAR PREP AREA STORING MICROWAVES AND CONTAINERS WITH EXCESSIVE DRIED FOOD DEBRIS, NOTED 2 DOOR COOLING UNIT WITH COLD HOLD ATTACHED INTERIOR SURFACES WITH DRIED FOOD DEBRIS. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING IN THE FRONT PREP AREA. INSTRUCTED TO INCREASE AND MAINTAIN.
  7. Canvass

    2 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN CHICKEN THAWING IN A CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
  8. License

    5 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE MOP SINK IN THE REAR WITHOUT A BACK FLOW DEVICE. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE TOILET ROOM SELF CLOSING DEVICE ON THE TOILET ROOM DOOR BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE REAR TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE WHEN OPEN AND OPERATING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE FOR THE CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE.

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