MOYA RESTAURANTS AND CAFE
100 N 26 STREET, Fort Pierce FL 34947 · 772.467.9090
Last inspected Jan 9, 2026 · 6 visits since September 2023
JAN 24
JUL 24
FEB 25
SEP 25
JAN 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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. Provided a copy
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on cooks line
Current Hotel and Restaurant license not displayed.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 2 door standing cooler - raw chicken over marinated oxtail. Manager removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels front counter sink. Manager provided roll.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans in kitchen on shelf near single service items.
Current Hotel and Restaurant license not displayed. 2025. Operator provided.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in tall reach in cooler. Manger marked it with the date.
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Manager placed a roll of paper towels at the sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Items on top shelf of storage rack. Advise manger to clean and sanitize before inverting.
No Heimlich maneuver/choking sign posted. Emailed manager with poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. In front cooler by register. Manager segregated with a container for employee items only.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Sink by dish area blocked with tray. Informed Manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in kitchen prep area on food container.
Hole in or other damage to wall. Hole in back kitchen door.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area dusty
Hole in back kitchen door.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 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 sweat from face then went to serve food with out hand washing, no gloves. Educated staff.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl without sanitizing. Educate employee, set up 3 bay sink properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken was stored over oxtails in cooler. Educated the staff.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For red hose outside back door.
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. Provided a copy
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sink by three compartment and soap.
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. New hire working now 2 weeks. Provided a copy for manager to review with new employee.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser empty at time, sink by cooks station. Paper towels located.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employees in food prep not watering restraint, but then put on hair nets.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.Educated the staff on proper procedures.
Unnecessary items/unused equipment on the premises. Old fryer and other equipment.
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.