ANGRY MOON CAFE
2401 PGA BLVD #194, Palm Beach Gardens FL 33410 · 561.704.3844
Last inspected Apr 16, 2026 · 15 visits since September 2023
JUL 24
MAR 25
OCT 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach under coffee machine at front counter. Approximately 2 live roaches crawling on wall under pastry case at front counter with soda can cases being stored. Discussed with operator to eliminate roaches and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026521 | Apr 15, 2026 | Jul 22, 2026 | $400 |
| 2--2026011813 | Feb 13, 2026 | Jun 2, 2026 | $800 |
| 2--2024013200 | Feb 14, 2024 | Mar 28, 2024 | $320 |
Inspection history
15 visits, newest first
Apr 16, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 3 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above whip cream, discussed with employee who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 1 live roach under coffee machine at front counter. Approximately 2 live roaches crawling on wall under pastry case at front counter with soda can cases being stored. Discussed with operator to eliminate roaches and clean and sanitize areas.
Dead roaches on premises. Approximately 1 dead roach on top of reach in cooler at front counter. Approximately 2 dead roaches under reach in cooler at front counter. Approximately 3 dead roaches under oven in kitchen. Approximately 2 dead roaches under three compartment sink in back of kitchen. Approximately 6 dead roaches around and behind reach in freezer in back of kitchen. Approximately 2 dead roaches on floor under wine bar counter top. Discussed with operator to clean and sanitize areas.
Feb 14, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple eggs Benedict's and smoked Scottish dish containing raw ingredients not identified on menu, discussed with operator.
Feb 13, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority7 Intermediate4 Basic
Show 16 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handed clean and sanitized utensils, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed card board from floor and without washing hands employee used spatula to remove food from flat top stove, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw bacon stored above sliced cheese, discussed with operator who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 2 live roaches on seasoning shelf crawling on containers of seasoning. In kitchen approximately 1 live roach under hand washing sink on floor next to walk in cooler door. In kitchen approximately 3 live roaches behind reach in freezer on wall, discussed with operator to kill all roaches and clean and sanitize all areas.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on shelf above flat top stove butter (84F - Hot Holding) per operator product prepared this morning approximately 1 hour ago and hot held until served, discussed with operator who placed product on stove to reheat to 165F+. In kitchen on top of flip top cooler house made hollandaise sauce (79F - Hot Holding) per operator product prepared approximately 2 hours ago and held at room temperature until served, discussed with operator who moved product to time is a public health control and time marked product.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with chef and email copy of big 6.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with chef and emailed clean up poster.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf in front of cook line cut tomatoes (72F - Cooling) at 10:00 since 8:30 to 72F at 10:20, at this current rate of cooling product will not reach 40F within 4 hours, discussed with operator who moved product to reach in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu multiple eggs Benedict's and smoked Scottish dish containing raw ingredients not identified on menu, discussed with operator.
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/ No certified food manager on duty with more than 4 employees working, discussed with chef.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter wine bar no paper towels provided, discussed with chef who provided paper towels.
No soap provided at handwash sink. At front counter wine bar no soap provided, discussed with chef who provided soap.
Dead roaches on premises. In kitchen approximately 4 dead roaches behind reach in freezer. In kitchen approximately 1 dead roach under hand washing sink. In kitchen approximately 1 dead roach at door way on floor next to door jam, discussed with operator to clean and sanitize areas.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cup with handle stored inside of egg wash with handle fully submerged, discussed with chef who removed cup.
Single-service articles stored next to handwash/food preparation sink exposed to splash. At front coffee counter single service lids and cups stored under paper towels at hand washing sink exposed to splash, discussed with chef who removed products.
Working containers of food removed from original container not identified by common name. In kitchen multiple squeeze bottles with cooking oil and sauces not labeled, discussed with operator to label bottles.
Oct 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching cut tomatoes used as garnish next to cooked eggs; food will not be reheated to 145 F; educated employee on touching ready to eat foods with bare hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cut tomatoes and egg whites in cooler at cook line Stored properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control- hollandaise sauce at cook line - as per operator since 11:00 am; time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (101F - Hot Holding)inside oven; as per operator food cooked at 9:00 am; food out of temperature for approximately 1 hour; food added on TPHC; food to be discarded at 1:00 pm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Armand Prusis 9/15/2020
No paper towels or mechanical hand drying device provided at handwash sink at cook line Provided
Floor tiles in disrepair- cracked by three compartment sink
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut fruits in walk-in cooler Raw bacon over cut tomatoes in reach in cooler at cook line Food stored properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes (101F - Hot Holding)inside the oven; food out of temperature for approximately 2 hours; advised to reheat to 165 F;
Floor tiles missing and/or in disrepair by three compartment sink
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food- employee put gloves on after emptying out dishwasher and touching paperwork and started working with foods; no handwashing; educated; employee washed hands
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water at three compartment sink
Floor tiles missing and/or in disrepair- big holes / tiles in despair by three compartment sink
Food stored on floor- ice tea container on the floor in walk-in cooler Advised to store properly
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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/ Advised to have a CFM present when 4 or more
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack sitting on the prep table at front counter and cell phone on the bar next to clean utensils Removed
Floor tiles missing and/or in disrepair- cracked at front counter and kitchen
Mar 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale.
Mar 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Pooled eggs over cur tomatoes- operator moved cut tomatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table - sliced ham (59F - Cold Holding); dill cream cheese (61F - Cold Holding); Barata (59F); goat cheese (60F - Cold Holding); crumbled blue cheese (60F - Cold Holding); sliced portioned smoked salmon (60F - Cold Holding); cut cherry tomatoes (59F - Cold Holding); roasted red peppers (63F - Cold Holding) operator states all the above foods were not prepared or portioned today held overnight and more than 4 hours - see stop sale.
Handwash sink used for purposes other than handwashing. Front counter hand sink - used to dump ice instructed operator on proper hand sink policy.
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/ at time of inspection 5 employees were present.
No measuring device available at time of inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee eating in a food preparation or other restricted area. Half eaten corn on the Cobb sitting on top of convection oven - operator stated it was an employee food - operator removed.
Food not stored at least 6 inches off of the floor. Operator moved containers of oil and vinegar and a case of roasted peppers to shelves.
Feb 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Advised operator to store properly
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor tiles missing and/or in disrepair- throughout many parts of the establishment
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority6 Intermediate1 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched probe thermometer; walked inside waking cooler; touched hat; put gloves and started cooking food; no handwash Educated and asked to wash hands before putting gloves in to work with food;
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher cleaning dirty plates proceeded to unload dishwasher and clean bowls Educated employee
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and scratched leg touching his pants; touched clean pans and started to work with food; advised to wash hand after changing tasks or touching uniform;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee discarded old coffee grinds from espresso holder by touching / slamming it on the rim of garbage can; refilled with coffee and placed back inside espresso machine to make new cup of coffee; Advised to sanitize or use different container to discard old coffee grinds
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged stored with ice cream commercially packaged in chest freezer Advised operator to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); sliced ham (47F - Cold Holding) raw shell eggs (54F - Cold Holding) in sandwich table at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; Advised operator to move foods in different working cooler; or use TPHC and discard after four hours;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pulled eggs (50-49 F - Cooling)at 9:36 to 51 F at 9:50 since 9:00; in sandwich table at cook line; at this rate food will not reach 41 F or below within 4 hours; thermometer inside cooler not working properly; advised to move food to ice or use TPHC form;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise sauce (88F - Hot Holding) spinach (100F - Hot Holding) on top of cooler at cook line and on speed rack at cook line; as per operator food outside for approximately 1 hour; as per operator using TPHC form; no form; no time mark either; operator could not find TPHC form; printed form and operator time marked
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit- sandwich table at cook line
Food thermometer(s) not calibrated according to manufacturer's specifications.
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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.
Floor tiles missing and/or in disrepair- throughout many parts of the establishment
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over olives in walk-in cooler Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (49F - Cold Holding); sliced tomatoes (49F - Cold Holding) in make table at front counter; as per operator food not portioned or prepared today; foods out of temperature since 8:30 am; foods moved in the walk-in
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed out poster
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provide poster during inspection
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at make table at front counter
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap at hand was sink at cook line; no paper towels provided at handwash sink at front counter Operator provided
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by three compartment sink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drinking coffee from cup with no lid; stored with clean plates at cook line; operator removed
No Heimlich maneuver/choking sign posted. Emailed and printed poster
Wiping cloth sanitizing solution stored on the floor by cook line; operator stored propane
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.