MOON THAI
1118 S DIXIE HWY, Coral Gables FL 33146 · 6689890
Last inspected Aug 3, 2026 · 9 visits since January 2024
JUL 24
FEB 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a sticky fly trap with a heavy accumulation of dead flying insects, at rear of kitchen near three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate11 Basic
What the inspector wrote — 16 findingsThe state's own report →
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
Raw animal food stored over/not properly separated from ready-to-eat food. Observed throughout reach in coolers and walk in cooler raw chicken stored over vegetables and tofu.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed throughout reach in freezer and walk in cooler raw chicken stored over fish and beef.
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.
Show the remaining 12 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/ Observed. 8 employees present with no certified manager manager on site.
Bowl or other container with no handle used to dispense food. Observed in containers of flour and dry rice.
Floor area(s) covered with standing water. Observed throughout kitchen.
Floor soiled/has accumulation of debris. Observed throughout cook line.
Food stored on floor. Observed bag of carrots stored on floor at rear of kitchen. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between reach in coolers at cook line. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout.
Single-service articles not stored inverted or protected from contamination. Observed at cook line, to go bowls. Operator inverted.
Standing water in bottom of reach-in-cooler. Observed at cook line reach in cooler.
Unclean building components, attachments or fixtures. Observed at hood system with grease build up.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
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.
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times. Observed for hand sink at sushi bar blocked by storage cart.
No soap provided at handwash sink. Observed for all hand sinks in kitchen area.
Records/documents for required employee training do not contain all of the required information. Observed training dates not on certificates.
Bowl or other container with no handle used to dispense food. Observed throughout in containers of panko, flour and sauces.
Current Hotel and Restaurant license not displayed. Observed license dated 10/1/25 posted at hostess station.
Dead roaches on premises. Observed 1 dead in hand wash sink at rear server station. Manger removed and discarded.
Employee drinking while preparing food. Observe employees personal water drink from water bottle while also frying tempura shrimp at cook line.
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.
Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
Floor soiled/has accumulation of debris.
Ice bucket/shovel stored on floor between uses. Observed stored at entrance of kitchen under hand sink.
Ice scoop handle in contact with ice. Observed at ice machines throughout.
In-use knife/knives stored in cracks between pieces of equipment. Observed at prep line table at cook line stored between lids.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves throughout.
Single-service articles not stored inverted or protected from contamination. Observed to go trays at sushi bar not inverted.
Wiping cloth sanitizing solution stored on the floor. Observed at fryer prep area cook line buckets stored on floor.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.
Handwash sink used for purposes other than handwashing. Observed used as dump sink at ware washing area. Operator cleaned.
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.
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.
Bowl or other container with no handle used to dispense food. Observed at sushi bar in a container of sesame seeds. Operator removed.
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.
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.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezers throughout.
In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in freezers at dry storage area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage area.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
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.
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.
Floor area(s) covered with standing water. Observed at exit door next to dry storage shelf.
Floor soiled/has accumulation of debris. Observed throughout cook lines.
Ice bucket/shovel stored on floor between uses. Observed at waiter prep station.
Ice buildup in reach-in freezer and/or walk-in freezer. In all reach in freezers.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout soiled.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line of kitchen prep area raw shrimp (71F - Cold Holding); shrimp tempura (70F - Cold Holding). As per cook for 30 minutes. Observed at main cook line cooler raw chicken (51F - Cold Holding); as per cook for 3 hours. Cook placed into ice to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove coconut cream soup (108F - Hot Holding); chicken broth (121F - Hot Holding). As per cook for about 1 hour. Cook increased heat to begin reheating process.
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.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge unable to provide for any employee.
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 expired for Amarin and Jose on 8/2024.
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.
Floor area(s) covered with standing water. Observed at exit door next to dry storage shelf.
Floor soiled/has accumulation of debris. Observed throughout cook lines.
Ice bucket/shovel stored on floor between uses. Observed at waiter prep station.
Ice buildup in reach-in freezer and/or walk-in freezer. In all reach in freezers.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at all microwaves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout soiled.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
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.
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.
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.
No soap provided at handwash sink. Observed in women's bathroom. Manager provided soap.
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.
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.
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.
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.
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.
Open dumpster lid.
Stored food not covered. Observed chopped green onions, white onions and carrots stored uncovered inside walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed in microwave, frozen noodles being defrosted.
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.
Unnecessary items stored in garbage enclosure. Observed discarded pallets and plastic cooking oil bottles on ground of dumpster enclosure.
Wet mop not stored in a manner to allow the mop to dry.
Feb 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler located across from center cook line stove area.
Feb 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority2 Intermediate16 Basic
Show 20 findings ▾
Stop Sale issued due to adulteration of food product. Observed 1 dead flying insect inside rice cooker, while rice was still being cooked, at kitchen cook line area. Manager discarded entire container of rice into trash bin. No other live flying insects observed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Wonton Soup Station: tofu (56F - Cold Holding); salad w/ cut tomatoes (51F - Cold Holding) as per cooked less than 4 hours. Manager placed on ice for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer not in use on top of kitchen counter, across from ice machine. Observed soiled can opener blade at kitchen counter.
Handwash sink used for purposes other than handwashing. Observed at hand sink next to three compartment sink, bowls stored inside. Manager removed items.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a sticky fly trap with a heavy accumulation of dead flying insects, at rear of kitchen near three compartment sink.
Bowl or other container with no handle used to dispense food. Observed at dry storage area of kitchen, a condiment container used as scoop in a container of sugar. Observed at sushi bar a condiment cup in spicy mayo container used as scoop. Chef removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
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.
Cutting board has cut marks and is no longer cleanable located at kitchen prep tables.
Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.
Floor area(s) covered with standing water. Observed throughout kitchen area.
Floor soiled/has accumulation of debris. Observed throughout kitchen area.
Food stored on floor. Observed in walk in cooler 2 buckets of soy sauce stored on floor.
In-use tongs stored on oven door handle between uses. Observed at kitchen area and sushi bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cookline at kitchen area.
Standing water in bottom of reach-in-cooler. Observed in reach in cooler located across from center cook line stove area.
Stored food not covered. Observed in walk in cooler a container of raw chicken and cut lettuce stored uncovered.
Wet mop not stored in a manner to allow the mop to dry. Observed at rear of kitchen near dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
Wiping cloth sanitizing solution stored on the floor. Observed throughout kitchen area. Manager removed and stored each on lower shelves.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over packages of lettuce inside walk in cooler.
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.
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.
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.
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.
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.
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.
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.
Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.
Floor soiled/has accumulation of debris located under storage shelves towards back kitchen area.
In-use tongs stored on oven door handle between uses located at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cookline at kitchen area.
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.
Stored food not covered. Observed chopped green onions, white onions and carrots stored uncovered inside walk in cooler.
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.