MOON THAI JUPITER INC
5330 DONALD ROSS RD, Palm Beach Gardens FL 33418 · 561.249.3988
Last inspected Jul 20, 2026 · 11 visits since December 2023
NOV 24
MAR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026013985 | Jan 5, 2026 | Mar 23, 2026 | $400 |
| 2--2025060176 | Jul 21, 2025 | Sep 4, 2025 | $200 |
| 2--2022046519 | Aug 9, 2022 | Oct 21, 2022 | $200 |
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter sushi bar, cooked octopus (45F - Cold Holding); raw salmon (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened employee beverage stored on prep table. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen, employee backpack stored on dry storage shelf and on top of soda boxes. Operator removed.
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority1 Intermediate1 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage area- dented can of hoisin sauce - see stop sale.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station - employee washed their hands for 8 seconds before grabbing preparing drink for customer- educated operator- employee washed their hands properly.
Non-food grade paper/paper towel used as liner for food container. At cook line area - non food grade paper towels used to line container of cooked shrimp- operator removed. At sushi station - multiple containers of food stored with non food grade paper towel.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for Raw salmon and other fish served raw/ undercooked.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over cooked tofu - operator removed and stored properly. At walk in cooler raw shell eggs stored over dressing -operator removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by sushi station - Krab sticks - 48-50F- cold holding, cut cabbage 48-50F- cold holding, raw fish 48-50F- cold holding, raw shrimp 48-50F- cold holding food not prepared or portioned today- food out of temperature for 3 hours- operator placed in walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line area- Cooked shrimp 98F- hot holding- food left out on counter- food out of temperature for 20 minutes- operator placed in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At cook line area- metal scrub inside sink- overstep removed and stored properly.
Current Hotel and Restaurant license not displayed.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 findings ▾
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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator- employee washed hands.
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 removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauces - operator removed and stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw beef- operator removed and stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - raw tuna bearing label to remove from packaging before thaw not removed- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline fry station- Pooled eggs 62F- cold holding- food not prepared or,portioned today- food out of temperature for 3 hours- operator placed in ice to quick chill. At reach in cooler counter by cookline- bamboo shoots 61F- cold holding, - food not prepar3d or portioned today- food left sitting out on counter - food out of tel return for 3 hours- operator moved to reach in cooler to quick chill. At cookline - rehydrated rice noodles 45F- cold holding - food not prepared or portioned today- food out of temperature for 30 minutes- operator placed ice to quick chill.
Employee washed hands in a sink other than an approved handwash sink. At dishwashing area- employee washed hands in three compartment sink after handling dirty dishes- educated operator - employee washed hands.
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 procedure for sushi rice- operator wrote down procedure on time as a public health procedure form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler cooked eggs prepared Saturday not date marked- operator date marked.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - raw tuna bearing label to remove from packaging before thaw not removed- see stop sale.
May 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cam through the back door - and started handling food and clean utensils without washing their hands- educated operator - employee washed hands.
Non-food grade paper/paper towel used as liner for food container. At sushi station- non food grade paper towels used to line containers with fish- operator removed and stored properly.
Raw animal food stored over canned/bottled drinks. At walk raw beef stored over beer canister.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw lobster not commercially packaged stored over cooked octopus- operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler over cookline - raw shrimp stored over bread/ dumplings - operator removed and stored properly.
Handwash sink used for purposes other than handwashing. Metal scrub in hand sink by cookline -operator removed.
Manager or person in charge lacking proof of food manager certification. No manager training for Oscar.
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. Employees bags stored over food at dry storage area- operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and prep table at cookline area- operator removed.
No handwashing sign provided at a hand sink used by food employees- at hand sink by cookline..
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. At server station cooler- non food grade paper napkins used in as liner in container with chopped green onions- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Rice noodles 55-62F - cold holding, garlic sauce 64F - cold holding, bamboo shoots 68-73F- cold, holding - food not prepared or portioned today- food out of temperature for 1 hour - food left out on counter - operator moved food 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. At sushi station- No time mark for sushi rice - as per operator sushi rice out for 1 hour- operator time marked for remaining time.
Handwash sink used for purposes other than handwashing. At sushi station handwashing sink with bucket and clean utensils inside sink - operator removed.
Food stored on floor. At walk in cooler - raw fish stored on the floor operator moved off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers at cookline- operator removed.
Wiping cloth sanitizing solution stored on the floor- at Cookline area- operator moved off floor.
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of baby corn 3 pounds 5.5 ounces
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken skewers over cooked chicken in make table. Operator inverted. Observed raw tuna over Rte sauce in walk-in cooler. Operator move tuna to lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed rice on cook line with no time mark.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (52F - Cold Holding); tempura batter (68F - Cold Holding)on cook line containers not in contact with ice. Held less than 1 hour. Operator added more ice.
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 rice on cook line with no time mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener contact surface soiled with food debris, mold-like substance or slime. Operator removed and placed in dishwasher.
Handwash sink used for purposes other than handwashing. Observed stainless steel scrub pad and whisk stored in hand washing sink on cook line. Operator removed. Observed scrub brush in hand washing sink located by three compartment sink. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator had form but was not filled out.
Required employee training expired for all 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. Observed plastic cup inside a container of pad Thai sauce. Operator removed Observed plastic container with no handle used to dispense white rice and brown rice operator removed.
Carbon dioxide/helium tanks not adequately secured. By three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed nap sack and purses stored on dry storage shelf
Food stored on floor. Observed plastic containers of chicken on floor in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between equipment on cook line. Employee removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloths stored in detergent and chlorine sanitizer mixed together on sushi station.
Wiping cloth sanitizing solution stored on the floor. Observed two sanitizer buckets stored on floor on cook line and sushi station.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate6 Basic
Show 19 findings ▾
Observed: Dented/rusted cans present. See stop sale. At dry storage area- observed dented can of sliced bamboo shoots- see stop sale. Priority: High Priority
Observed: Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 2 seconds then began to handle clean dishes. Advised operator. Employee washed hands. Priority: High Priorityv
Observed: Non-food grade paper/paper towel used as liner for food container. Establishment using non food grade paper to line pans and containers for food storage. Non food grade paper towels used to line containers with raw fish at sushi station- operator removed. Priority: High Priority
Observed: Raw animal food stored over canned/bottled drinks. In walk in cooler; Raw steak stored over beer canisters. Operator removed product. Priority: High Priority
Observed: 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 stored over ready to eat krab sticks. At cookline reach in freezer- Raw shrimp stored over krab meat in freezer. Operator stored items properly. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station#1- Raw tuna stored over carrots and cooked noodles- operator stored food properly. Priority: High Priority
Observed: Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Juan Mendez 11/19/2018-2023 Priority: Intermediate
Observed: Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Employee used handwash sunk to fill up pitcher of water. Metal scrub inside handwash sink- operator removed. Priority: Intermediate
Observed: 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/ Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler; 3 containers of soup not label. Per operator, soups were made 12/13/23. Operator labeled products. **Corrected On- Site** Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled- operator labeled. Priority: Intermediate
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen on storage rack; Personal item stored over canned goods and rice. Employee removed items. Priority: Basic
Observed: Food stored on floor. Multiple items stored on floor throughout kitchen, cooler and freezer. In walk in cooler; Tuna loin on floor in cooler. Operator properly stored item. In freezer; cases of fish and ice wands. Operator properly stored items. In kitchen; buckets of soy sauce stored on floor. Operator properly stored items. Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment at cookline area. Operator removed knives. Priority: Basic
Observed: No handwashing sign provided at a hand sink used by food employees. No hand wash sign at cook line. Priority: Basic
Observed: Raw fruits/vegetables not washed prior to preparation. At sushi station- in use oranges with stickers still attached- educated operator- employee removed stickers. At cookline reach in coolers - in use avocados and limes with stickers attached - educated operator- employee removed. Priority: Basic
Observed: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At prep station; Drill stored on shelf over food items. Employee removed. Priority: Basic
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.