MOON THAI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); . Operator primed and sanitizing solution is still at 0ppm. Advised operator to stop use of dish machine and utilize three compartment sink to sanitize all dishes until repaired.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw bags of chicken stored over dried noodles.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink from water bottle with gloves then proceed to organize dishes and complete frying tempura shrimp with changing gloves. Coached employee on proper glove usage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler tofu (45F - Cold Holding). As per operator less than 3 hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice at front counter and rear storage areas with no time mark. As per chef for 2 hours. Chef placed time mark. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink at sushi bar blocked by storage cart.

Intermediate - No soap provided at handwash sink. Observed for all hand sinks in kitchen area.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training dates not on certificates.

Basic - Bowl or other container with no handle used to dispense food. Observed throughout in containers of panko, flour and sauces.

Basic - Current Hotel and Restaurant license not displayed. Observed license dated 10/1/25 posted at hostess station.

Basic - Dead roaches on premises. Observed 1 dead in hand wash sink at rear server station. Manger removed and discarded.

Basic - Employee drinking while preparing food. Observe employees personal water drink from water bottle while also frying tempura shrimp at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at sushi station, employee backpack stored on shelf that holds serving bowls/dishes.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door. Repeat Violation

Basic - Floor soiled/has accumulation of debris.

Basic - Ice bucket/shovel stored on floor between uses. Observed stored at entrance of kitchen under hand sink.

Basic - Ice scoop handle in contact with ice. Observed at ice machines throughout.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep line table at cook line stored between lids.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves throughout.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go trays at sushi bar not inverted.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at fryer prep area cook line buckets stored on floor.

High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler at cook line as well as at sushi bar, raw lamb and fish stored over leafy greens. Operator removed and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler raw shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding). As per operator for about 1 hour from walk in cooler. Operator place ice to rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed used as dump sink at ware washing area. Operator cleaned. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees engaging in food preparation with no certified manager present. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped containers of chicken,, beef and fish at walk in cooler. Operator advised employee to begin to place labels. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed at sushi bar in a container of sesame seeds. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink stored in cook line cutting board prep table. Operator removed and sanitized area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees backpack stored on top of canned goods at dry storage area. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezers throughout. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at sushi bar in a container of krab dip. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in freezers at dry storage area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage area.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink next to dish area used at dump sink. Employee removed and cleaned. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed at total of 7 employees engaging in food prep. Warning - From follow-up inspection 2025-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed both rear exit doors of restaurant, one in kitchen area the other at dry storage/ bathroom area. Repeat Violation Warning - From follow-up inspection 2025-04-21: Still observed at both exits. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at exit door next to dry storage shelf. Warning - From follow-up inspection 2025-04-21: Still observed at exit door next to dry storage shelf. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout cook lines. Warning - From follow-up inspection 2025-04-21: Still observed cook lines. Time Extended

Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Observed at waiter prep station. Warning - From follow-up inspection 2025-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In all reach in freezers. Repeat Violation Warning - From follow-up inspection 2025-04-21: Still observed ice buildup in multiple reach in freezers. Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage in container of sugar. Warning - From follow-up inspection 2025-04-21: Still observed Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout soiled. Warning - From follow-up inspection 2025-04-21: Still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs over sauce containers in reach in cooler at cook line. Observed raw beef stored over cooked chicken dumplings in reach in freezer at rear of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Wonton Soup Station: tofu (61F - Cold Holding) as per manager for about 1 hour. Observed at prep table at cook line raw chicken (47F - Cold Holding). As per cook for about 1 hour.

Intermediate - Handwash sink used for purposes other than handwashing. Observed at entrance hand wash sink where coffee station is located, hand sink used as dump sink for ice.

Intermediate - No soap provided at handwash sink. Observed in women's bathroom. Manager provided soap. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for employee Oscar Nieto expired 3/23/2022.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle, stored in a container of uncooked rice, located on storage shelves towards back kitchen area. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed both rear exit doors of restaurant, one in kitchen area the other at dry storage/ bathroom area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to walk in cooler. Observed at reach in freezer at front beverage station of lobby.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table at cook line, knives stored between tables. Chef removed and placed to be washed and sanitized. Corrected On-Site

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed chopped green onions, white onions and carrots stored uncovered inside walk in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in microwave, frozen noodles being defrosted.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed at sushi bar prep sink with a container of frozen seafood bring thawed under very low pressure running water.

Basic - Unnecessary items stored in garbage enclosure. Observed discarded pallets and plastic cooking oil bottles on ground of dumpster enclosure.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on top of reach in freezer, not kept inverted, located next to back kitchen exit door. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area. Repeat Violation Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler located across from center cook line stove area. Warning - From follow-up inspection 2024-02-06: Observed reach in cooler located across from center cook line stove, being repaired at time of inspection. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over packages of lettuce inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (58F - Cold Holding); kale (58F - Cold Holding) located next to wok at cookline, less than 4 hours. Chef submerged food containers in ice for rapid cooling. Observed tofu (50F - Cold Holding); salad w/ cut tomatoes (54F - Cold Holding) located inside reach in cooler at soup/salad prep station, less than 4 hours. Chef removed all food items and placed into walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer on top of kitchen counter, across from ice machine. Observed soiled can opener blade at kitchen counter.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training for Evelyn Torres who has been hired for approximately 7 months by restaurant establishment.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when hot water faucet is turned on, unable to take a temperature, handwashing sink locate next to triple sink at kitchen area. Manager turned on hot water valve under sink, water reached minimum temperatures of 85F and above. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle, stored in a container of uncooked rice, located on storage shelves towards back kitchen area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on top of reach in freezer, not kept inverted, located next to back kitchen exit door.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employees bag of grapes stored inside reach in cooler, on top a container of spring rolls. Manager removed employee personal food from cooler unit. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.

Basic - Floor soiled/has accumulation of debris located under storage shelves towards back kitchen area.

Basic - In-use tongs stored on oven door handle between uses located at kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cookline at kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic to-go containers not kept inverted, located at sushi station. Manager inverted containers. Corrected On-Site

Basic - Stored food not covered. Observed chopped green onions, white onions and carrots stored uncovered inside walk in cooler.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked food from the floor but didn't wash hands.

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Manager sent employee to clean the machine.. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils not inverted at kitchen.

Basic - Food stored on floor. Employee removed bag. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored above strawberries located in the reach in cooler opposite cookline. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: raw salmon (45F - Cold Holding); raw tuna (44F - Cold Holding)wahoo (45F - Cold Holding) as per operator about an hour ago.operator placed in reach in freezer for rapid cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted grease and food debris. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed food container stored in unit by the front counter. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation dust,passage to expo.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed cooked fish fillets stored by the hand wash sink,front counter uncovered . Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the reach in freezer by the front counter.

Basic - In-use tongs stored on oven door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed for the white standing unit by the back door.

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation grease.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green onions stored above cooked rice located in the walk-in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the mop sink. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above vegetables and sauces inside the walk in cooler. The operator removed the eggs. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored in room temperature by the cook line. As per operator, holding less than 30 minutes. They moved the eggs into the reach in cooler. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle using to scoop rice. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket at the sushi bar reach in cooler. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed meats stored on the floor in the back kitchen, the operator removed the items. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on the ceiling in the walk in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed the sushi rice without time mark. Per operator less than three hours ago. Operator included the time mark. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed at the sushi counter rice (93F - Hot Holding). Per operator made less than three hours ago. Time marking was not written.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the sushi area hand wash sink inaccessible. It has a cart with plastic containers in front of it

Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi area hand wash sink with a rectangular glass stored in it.

Basic - Bowl or other container with no handle used to dispense food. Observed in the sushi rice a plastic bowl without handle used as scoop. Operator removed the plastic bowl Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ac return and light cover near the hot kitchen soiled

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed the floor at the appetizer area under the cooking equipment and reach in coolers soiled with old grease.

Basic - Food not stored at least 6 inches off of the floor. Observed at the hot kitchen area a plastic container with flour stored on the floor

Basic - Ice scoop handle in contact with ice. Observed at the sushi counter hand wash sink the handle of the ice scoop touching the ice.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at the appetizer reach in cooler clean spoons with the FCS up. Operator removed the spoons. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed at the sushi counter area plastic containers not inverted or protected.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the sushi reach in cooler Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at the back area near the exit

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in cooler chicken (49°F - Cold Holding) per operator chicken was prepared from yesterday Warning - From follow-up inspection 2021-12-02: Observed no need to use stop sale

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2021-12-02: Observed Cutting board has cut marks and is no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the gaskets of the appetizer reach in cooler in disrepair Repeat Violation Warning - From follow-up inspection 2021-12-02: Observed the gaskets of the appetizer reach in cooler in disrepair Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the back door area. Repeat Violation Warning - From follow-up inspection 2021-12-02: Observed Exterior door has a gap at the threshold that opens to the outside. Observed the back door area. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2021-12-02: Observed In-use tongs stored on equipment door handle between uses Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish being thawed at the sushi area in standing water. Warning - From follow-up inspection 2021-12-02: Observed no fish being thawed