MOYA SUSHI ASIAN CUISINE
864 SAXON BLVD STE 36-37, Orange City FL 32763 · 386-218-6661
Last inspected Mar 23, 2026 · 9 visits since July 2023
SEP 24
SEP 24
JUN 25
SEP 25
MAR 26
— STEADY
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1- live roach on food storage area wall. Operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. 10 ppm chlorine,
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. Operator placed Time,
No paper towels or mechanical hand drying device provided at wash ware area handwash sink. Operator restocked
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Open dumpster lid. Operator closed.
Sep 23, 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 ▾
Dented/rusted cans present. See stop sale.
Roach activity present as evidenced by live roaches found. 1- live roach on food storage area wall. Operator removed.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Floor soiled/has accumulation of debris, under kitchen cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sushi bar counter soiled with food debris. -ventilation hood soiled with grease. -Sides of stove top soled. with grease.
Jun 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. Raw bagged chicken over beef. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line breaded shrimp (52F - Cold Holding);placed on top of container, under make table lid. Operator instructed to discard. -Kitchen double door reach in cooler raw fish heads (45F - Cold Holding)/ placed overnight, operator relocated.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -corn starch lid in storage area, soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle at sushi bar refrigerated unit and in kitchen open can to energy drink. Operator removed.
Sep 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi bar nori (52F - Cold Holding); 15 minutes. Operator recently returned to unit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM.
No paper towels or mechanical hand drying device provided at wash ware area handwash sink.
Cookline ceiling tile shows damage or is in disrepair.
Food stored on floor. Box fresh fish stored on wash ware area floor.
Ice buildup in reach-in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Corn starch, flour and sugar not labeled in storage area.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish head over carrots in kitchen reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top raw shrimp (49F - Cold Holding); less than 4 hours. Operator removed from bowl and placed in container, In unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline food preparation table top fried shrimp (126-150F - Hot Holding)/15 minutes. Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed. License is not on site.
Feb 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over mangos in reach in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed improperly tuna
Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 50F, wonton 50F placed on top of containers of cook line make table, overnight. Operator instructed to discard.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised but on receipt it only states Snapper. Admin Complaint** Red Snapper is not red snapper Lutjas campchenus Operator removed from menu board,
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.
Bowl or other container with no handle used to dispense food., to dispense noodies at make table unit.
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. Tuna at sushi bar thawed within package, ooerator instructed to discard.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood soiled with grease. - fryers soiled with food debris.
Working containers of food removed from original container not identified by common name. Flour and corn starch bins not labeled at storage area.
Jul 24, 2023□ 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 ▾
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.
Jul 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Food stored in ice used for drinks. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in kitchen. One on cutting board and the other on food container. Operator closed mesh netting at dour, removed cutting board and containers to be cleaned,
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table cooked chicken (47F - Cold Holding); dumplings (47F - Cold Holding); placed in top of containers. Placed overnight. Operator discarded. -Kitchen reach in cooler Beef (44F-Cold Holding) / 15 minutes,, operator placed ice,and lowered unit. -Sushi Bar cold holding unit tuna (47-60F - Cold Holding); roe (49F - Cold Holding); raw salmon (49F - Cold Holding); roe (43F - Cold Holding); placed overnight. Operator instructed to discard.
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.
Fly sticky tape hanging over food/food preparation area/food-contact equipment, over kitchen food preparation table.
Food stored on floor. Container of frying oil stored on kitchen floor.
In-use tongs stored on equipment door handle between uses.
Stored food not covered. Pineapple not covered in kitchen TRuE glass door reach 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.