MOON THAI & JAPANESE REST
9637 WESTVIEW DR, Coral Springs FL 33076 · 954.752.4899
Last inspected Oct 13, 2025 · 9 visits since July 2023
JAN 25
MAR 25
APR 25
JUL 25
OCT 25
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Food with mold-like growth. Mold found on asian potatoes in walk in cooler. Operator discarded. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025015356 | Jan 21, 2025 | Mar 26, 2025 | $400 |
| 2--2023042266 | Jul 19, 2023 | Aug 16, 2023 | $200 |
| 2--2021016335 | Mar 9, 2021 | May 17, 2021 | $280 |
Inspection history
9 visits, newest first
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 fried rice held on cook line for less than 3 hours. Operator applied appropriate time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. vegetable sweet sour soup (54F - Cooling at 12:55 for 2 hours, 54F at 1:25) cooling in deep covered pot in walk in cooler. Operator removed covering and mixed soup to increase cooling rate.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line soiled.
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/
Show the remaining 11 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at bar and wait station area. Operator provided.
Bowl or other container with no handle used to dispense food. Plastic pint container with no handle stored inside cooked rice on cook line. Operator removed.
Floor soiled/has accumulation of debris on floor of walk in cooler.
Floor tiles missing and/or in disrepair in bar area.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gaskets on reach in cooler doors on cook line torn, hanging.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers heavily soiled with dust/mold like substance. Chemical storage shelves in wait station soiled.
Ripped/worn tin foil used as shelf cover and wall cover in kitchen areas.
Single-service articles improperly stored. Box of single use quart containers stored on floor near back storage area.
Standing water in bottom of sushi prep reach-in-cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple stored over containers of ready to eat curries in walk in cooler.
Water leaking from pipe and/or faucet/handle. Water leaking from ice bin in wait station.
Jul 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above bucket of ready to eat sauce in left cook line reach in. Raw whole shell eggs stored above ready to eat curry in right cook line reach in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp and raw pork in walk in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (65F - Cold Holding) held at room temperature on cook line flip top for less than 2 hours. Operator moved item to below reach in cooler.
Toxic substance/chemical improperly stored. Two bottles of dish cleaner stored on shelf above right kitchen flip top reach cooler. Bottles could potentially leak and drip onto below food products. Operator reorganized.
Food-contact surface soiled with food debris, mold-like substance or slime. Dishwashing racks stored below dishwasher area heavily soiled with dirt/mold-like substance.
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/
Floor area(s) covered with standing water under and surrounding bar ice bin.
Floor soiled/has accumulation of food debris in walk in cooler.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef and raw pork stored over unwashed produce cook line flip top reach in cooler. Operator reorganized.
Toxic substance/chemical improperly stored. Can of butane stored with containers of tempura behind sushi prep areas under handwashing station. Operator reorganized.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line heavily soiled with food debris/slime.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease. Top exterior surface of dishwasher soiled with dust/food debris.
Standing water in bottom of right cook line reach-in flip top cooler.
Mar 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. In the bin a teriyaki sauce, a pint container was stored inside and used to dispense the food. The item was removed
Employee beverage container in ice machine/ice bin. At the fountain soda station. Soda was removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi bar, spoons were stored in a pan of room temperature water. The water was discarded.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 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. Bar dish machine tested at 0ppm. Operator replaced chlorine solution and primed machine, tested at 100 ppm.
Food with mold-like growth. Mold found on asian potatoes in walk in cooler. Operator discarded. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in cook line cooler and walk in cooler. Operator reorganized.
Handwash sink used for purposes other than handwashing. Broken down boxes stored in handwashing sink in bar area. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice bin in bar area.
Equipment in poor repair. Reach in cooler gaskets on cook line torn and in poor repair.
Floor tiles in walkway from kitchen to sushi prep area missing and/or in disrepair.
Standing water in bottom of right reach-in-cooler in sushi prep area.
Jul 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red curry (44-46F - Cooling). The item was cooling overnight. The item was discarded. See stop sale.
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.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Wahoo
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. In the walk in cooler, red curry (44-46F - Cooling). The item was cooling overnight. The item was discarded. See stop sale.
Bowl or other container with no handle used to dispense food. In the walk in cooler, in the spicy mayo bucket had a quart size container inside. The container was removed.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Food stored on floor. In the walk in freezer, various items stored on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice pots, the scoops were stored in a pan of standing water. The scoops were removed, washed and sanitized.
Wet wiping cloth not stored in sanitizing solution between uses. At the sushi station
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the sushi station, 0ppm. The solution was corrected to 100ppm Chlorine
May 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate8 Basic
Show 20 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 ppm at 0 Chef changed bucket and primed to100 ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef left area and put gloves on before washing hands. Explained the proper procedure on how to wash hands and wear gloves
Food stored in ice used for food. See stop sale. Bottle of water stored in crushed ice used on cooked vegetables to cool. See stop sale All was discarded
Non-food grade paper/paper towel used as liner for food container. Cut Cucumber wrap in paper towels. Chef removed paper towels and was cucumber
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed when person left work area and returned to work with food. Proper procedure was explained to the cooks.
Stop Sale issued due to adulteration of food product. Bottle in ice used for food, bottle and ice removed Cut lettuce and tomato stored at the dishwasher
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter table top cooler at salmon (46F - Cold Holding); yellowtail (47F - Cold Holding), chef stated items were in case 1 or 2 hours the most. Chef moved items to working unit
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. No cleanup poster. Emailed vomit and diarrhea cleanup poster
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels atr front bar hand wash sink. Manager filled paper towels
No probe thermometer provided to measure temperature of food products. No probe thermometer on site
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. Email form for employee agreement
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.
Bowl or other container with no handle used to dispense food. Bowls were removed and discarded
Buildup of food debris/soil residue on equipment door handles. Handles on coolers on cook line with old food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee was discarded
Employee with no hair restraint while engaging in food preparation.
Food stored in a prohibited area. Cut lettuce and tomatoes were in the dishwasher shelf in a bus pan. Chef discarded lettuce and tomatos. See stop sale All discarded
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front counter coolers and fish reach in cooler at sushi bar.
No suitable facilities provided to store employee clothing and other possessions. Woman's purse was in the ware wash area on clean pots and pans. Purse was removed from kitchen area
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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. Manager changed sanitizer bucket and primed to 100 ppm
Handwash sink not accessible for employee use at all times. Hand wash sink at front bar used as a storage unit. Manager emptied hand wash sink
Standing water in bottom of reach-in-cooler.
Jul 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 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- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.
Dented/rusted cans present. See stop sale. At dry storage area can of plum sauce with large dent- see Stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken not separate over cooked potatoes- operator moved chicken 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 41 degrees Fahrenheit within 6 hours. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station- Curry sauce 53-54F- cold holding- operator stated- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal container inside- educated operator employee removed.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan of sushi rice - emailed form to operator.
Raw fruits/vegetables not washed prior to preparation. At reach in cooler at end of cookline- avocado in use with stickers still attached- educated operators- employee removed.
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.