What is Moon Palace's health inspection score?

Moon Palace has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Moon Palace last inspected?

Moon Palace was last inspected on May 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Moon Palace have?

Moon Palace has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Moon Palace safe to eat at?

Moon Palace has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Moon Palace

Name: Moon Palace
Address: 216 W CERMAK RD, Chicago, 60616
Rating: 81

216 W CERMAK RD, Chicago

Last inspected 12mo ago

▲Improving

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0Good

Chinatown

Ranked #231 of 465 in Chinatown

Improving

4 inspections

Last: May 21, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) which is computed during our regular data sync.

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

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216 W CERMAK RD, Chicago, IL 60616

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Violation Timeline

May 2023

1 inspections

1 high priority

6 basic

May

Mar 2024

2 inspections

2 high priority

1 intermediate

9 basic

May 2025

1 inspections

3 basic

May

Inspection History

4 records on file

2 Canvass1 Complaint Re-Inspection1 Complaint

May 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOODS STORED IN PLASTICGROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Base deductions−6 pts

Mar 24

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE BASEMENT PREP AREA WITH DRIED LIQUID STAINS AND SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, OBSERVED ENCRUSTED GREASE IN THE UPPER PART IN BETWEEN THE STEAM TABLE AND THE A DEEP-FRYING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: OBSERVED THE INSIDE OF THE OVEN WITH BURNT DEBRIS AND RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS UNDER ALL OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD ESPECIALLY UNDER THE DEEP DRYING UNITS AND WOK STAION WITH GREASE BUILD UP. ALSO, OBSERVED THE FLOORS IN THE BASEMENT PREP AREA WITH RICE SHATTERED AND DEBRIS IN THE FOOD PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED CLUTTER UNDER THE STAIRCASE IN THE REAR FOOD STORAGE AREA AND IN THE BASEMENT AT THE REAR NEAR THE STAIRS LEADING UP TO THE BAR AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, ELEVATE AND ORGANIZE IN THE MENTIONED AREAS AND MAINTAIN.

Base deductions−8 pts

Mar 24

Complaint InspectionFail

2 High1 Med5 Basic

8 total1 risk factor

60/100inspection score

−35 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE IN USE NOT PROPERLY SANITIZING DISHWARE. STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EMPLOYEE ON SITE WAS ABLE TO REPAIR DISHWASHING MACHINE. INSTRUCTED TO MONITOR EQUIPMENT ENSURE IT IS PROPERLY SANITIZING AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION 7-38-025, CITATION ISSUED

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY. OBSERVED APPROXIMATELY 35-40 MICE DROPPINGS ON SITE. THE FOLLOWING AREAS WERE OBSERVED WITH MICE DROPPINGS ON THE FLOORS: UNDER THE THREE COMPARTMENT SINK IN THE MAIN FOOD PREP AREA SURROUNDING THE DISHWASHING CHEMICALS, IN THE REAR FOOD STORAGE AREA BEHIND THE BOXES OF VEGETABLE OIL. ON THE FLOORS IN THE PREP AREA IN THE BASEMENT IN THE FOLLOWING AREAS: NEAR THE PIPES ABOVE THE GREASE TRAP NEXT TO THE THREE COMPARTMENT SINK, IN THE CORNER NEAR THE METAL SHELVING UNIT ACROSS FROM THE DRY INGREDIENT CONTAINERS, IN THE MOP SINK CLOSET, ON THE SIDE OF THE WALK-IN COOLER, UNDER THE BLACK SHELVING UNITS ACROSS FROM THE WALK-IN FREEZER, SURROUNDING THE EQUIPMENT IN THE OFFICE, IN THE ALCOHOL STORAGE CLOSET, SURROUNDING THE ORANGE BINS STORED AGAINST THE WALL NEAR THE STAIRS LEADING UPSTAIRS TO THE BAR. INSTRUCTED TO ELIMINATE EVIDENCE OF PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDA

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A PAIR OF TONGS STORED ON A ROLL OF PAPER TOWEL ABOVE THE HANDWASHING SINK IN THE MAIN FOOD PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE SAID TONGS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SHELVING UNITS UNDER THE FOOD PREP TABLES IN THE BASEMENT PREP AREA WITH DRIED LIQUID STAINS AND SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, OBSERVED ENCRUSTED GREASE IN THE UPPER PART IN BETWEEN THE STEAM TABLE AND THE A DEEP-FRYING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE OVEN WITH BURNT DEBRIS AND RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER UNDER THE STAIRCASE IN THE REAR FOOD STORAGE AREA AND IN THE BASEMENT AT THE REAR NEAR THE STAIRS LEADING UP TO THE BAR AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, ELEVATE AND ORGANIZE IN THE MENTIONED AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER ALL OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD ESPECIALLY UNDER THE DEEP DRYING UNITS AND WOK STAION WITH GREASE BUILD UP. ALSO, OBSERVED THE FLOORS IN THE BASEMENT PREP AREA WITH RICE SHATTERED AND DEBRIS IN THE FOOD PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

May 23

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total1 risk factor

73/100inspection score

−22 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE HAS NO CITY OF CHICAGO FOOD SERVICE MANAGERS LICENSE; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

Basic (6)

−12 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SOME GROCERY BAGS BEING USED FOR STORING FOOD IN THE WALK-IN FREEZER IN THE BASEMENT; INSTRUCTED TO USE FOOD GRADE BAGS FOR STORAGE OF FOODS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF THE FRYER AND THE INTERIOR BOTTOM OF THE FRYER TO REMOVE GREASE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF CLOSING DEVICE FOUND ON THE EMPLOYEE WASHROOM DOOR; INSTRUCTED TO INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOOR DRAIN BEHIND THE BAR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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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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