MOON THAI & JAPANESE
11071 SOUTHERN BLVD, Royal Plm Beach FL 33411 · 561-408-3011
Last inspected Aug 7, 2026 · 11 visits since September 2023
SEP 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071497 | Aug 28, 2025 | Oct 27, 2025 | $1,200 |
| 2--2024066080 | Sep 10, 2024 | Jan 27, 2025 | $1,200 |
| 2--2024002635 | Dec 20, 2023 | Jan 29, 2024 | $400 |
| 2--2022051518 | Oct 5, 2022 | Nov 10, 2022 | $800 |
| 2--2021047539 | Sep 8, 2021 | Nov 8, 2021 | $400 |
| 2--2021010031 | Feb 9, 2021 | Apr 5, 2021 | $200 |
Inspection history
11 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At dry storage, 1 can of oyster sauce dented. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw chicken stored above sauce in reach cooler. Advised operator of proper storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on shelf with food. Operator removed.
Food stored on floor. At kitchen, Food-rice vinegar stored on floor.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwashed produce stored above ready to eat sauces.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then rinsed hands in water then proceeded to touch clean equipment without properly washing hands. Advised operator of proper handwashing. Operator educated employer, employee washed hands.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored over raw pork, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, Thai sauce (64F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1/2 hour. Advised operator of cold holding parameters.
Employee washed hands in a sink other than an approved handwash sink. At cook line, employee washed hands in pot of water on cook line. Advised operator of proper handwashing. Operator educated employee. Employee washed hands.
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/ Khanh Le Ta 12/10/2020
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/ Khanh Le Ta 12/10/2020
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open employee beverages stored on prep table. Operator removed.
Food stored on floor. At prep counter, bucket of rice vinegar stored on floor. Operator moved to shelf.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use utensil stored in between equipment. Operator removed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched face then proceeded to handled food without washing their hands- educated operator- employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cook line- non food grade paper towels used to store cut carrots- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station reach in cooler- raw beef stored over sauces - operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station on counter- salmon eggs 58F- cold holding,tuna eggs 56F- cold holding- food not prepared or portioned today- food sitting on counter above ice - food out of temperature for 1.5 hours- operator placed on ice to quick chill. At reach in cooler by cook line- krab sticks 54F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature fir 2 hours- operator placed inside cooler to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line reach in cooler- cooked rice 102F at 12:30 to 102F at 12:50 ( cooling since 11:15 ) - food stored in large quantity and covered - at current rate of cooling food will not reach to 70F within remains time- operator placed in rescheduling in freezer to quick chill.
Handwash sink used for purposes other than handwashing.At handwashing sink by cook line- sponge In sink- operator removed.
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.
Employee eating in a food preparation or other restricted area- at cook line area.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cook line- in use mango with sticker attached- educated operator placed inside- employee removed.
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority1 Intermediate3 Basic
Show 11 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. Dishwasher (Chlorine 0ppm- Corrected to 100ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station- employee handled raw salmon with gloves on - then changed gloves without washing their hands- then employee proceeded to handle sushi rice and prepared food for order- educated operator - employee washed hands properly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station handwash sink- employee handled soiled utensils-washed hands for 5 seconds then proceeded to handle clean dishes- educated operator - employee washed hands properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over Karan sticks- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw quail eggs stored over seaweed- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At third reach in cooler by cookline/ wok station- red curry 48-49F- cold holding,yellow curry 48-49F- cold holding cooked duck 45F- cold holding, diced chicken 47F- cold holding, raw chicken 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in Cooler to quick chill. At fourth reach in cooler by cookline - cooked noodles 48-49F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in cooler to quick chill.
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. No time mark on rehydrated rice noodles- operator time marked for remaining 2 hours.
Handwash sink used for purposes other than handwashing. At sushi station handwash sink- large bowl in sink.
Current Hotel and Restaurant license not displayed.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline in use avocados with stickers still attached.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board sushi station - operator removed.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining container in contact with raw salmon.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over Krab sticks- operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over soup- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at server station- Creamer 45F- cold holding, tofu 44F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill.
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. No time make on rehydrating rice noodles at cookline- operator placed time make for remaking 3.5 hours.
Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler - in use mango with sticker still attached - educated operator employee removed and washed produce properly.
Dec 20, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer Raw shrimp not commercially packaged stored over crab stick. Operator removed both items to proper storage.
Dec 18, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing station. Employee handled to go order without washing hands after handling cell phone. Educated operator and employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station container of raw fish with non food grade paper towels inside- operator removed paper. At reach in cooler cucumbers on top of non food grade paper towels - operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer Raw shrimp not commercially packaged stored over crab stick. Operator removed both items to proper storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer- Ground pork not commercially packaged stored over raw calamari- operator stored properly.
Time/temperature control for safety food cold held at greater than 41. At cook-line flip top cooler cut lettuce (48F - Cold Holding)- food was not prepared or portioned today- - food over stocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. At cook-line flip top cooler Imitation crab sticks(45F - Cold Holding)- food was not prepared or portioned today- - food overstocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill.. ** At cook line re-dehydrated noodles (65F - Cold holding) - food was not prepared or portioned today- - food left out near counter,food out of temperature for 45 minutes - operator placed in walk in cooler to quick chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area - cooked rice at 3:30 cooling (72 F - Cooling) to 71F at 4:00 ( cooling since 2:00)- food covered and left out at room temperature- at current rate of cooling food will not reach 70F within. 2 hours- operator moved to walk in freezer to quick chill.
Raw fruits/vegetables not washed prior to preparation. At cook line AND sushi station in use avocados with sticker still attached. Operator removed stickers and washed items.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados and produce stored over sauces.
Nov 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf.
Food stored on floor. Soy sauce on floor- operator moved off floor.
In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned.
Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At ice machine- employee soda bottle in ice - discarded ice surrounding bottle - see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw fish not commercially packaged over wonton wrappers- operator moved fish to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.
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. Emailed form to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- raw chicken 50-58F at 1:25 52-56 at 2:00 ( cooling since 10:45)- food left out of cooler - at current rate of cooling food will not reach 41F within remaining hour.- operator moved to walk in freezer to quick chill
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice- emailed to operator.
Current Hotel and Restaurant license not displayed.
Employee beverage container in ice machine/ice bin. At large ice machine- employee soda bottle stored in ice- operator removed and discarded ice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cookline- phone on prep table- operator removed.
Food stored on floor. Soy sauce on floor- operator moved off floor.
In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned.
In-use tongs stored on equipment door handle between uses- at cookline oven handle.
Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled.
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.