RA-MOON THAI & SUSHI RESTAURANT
10 BLANDING BLVD STE B, Orange Park FL 32073 · 904-375-0046
Last inspected Jun 23, 2026 · 14 visits since October 2023
FEB 25
APR 25
SEP 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 20 live roaches observed in the following areas; 10 live roaches on doors and inside the gasket on right flip top reach in cooler in kitchen 1 live roach on baseboard under wok station 9 live roaches on dish room floor and wall
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025034772 | Feb 12, 2025 | Jun 5, 2025 | $400 |
Inspection history
14 visits, newest first
Jun 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in flip top reach in cooler. Operator rearranged products to proper storage. Also, raw chicken stored on top of cooked duck in stand up reach-in cooler. Operator moved chicken to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tofu on cart in kitchen at 80F. Per operator, tofu prepared approximately 3.5 hours prior. Tofu moved to reach-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in flip top reach in cooler in kitchen not dated marked. Operator states chicken prepared on Sunday and added date marking to chicken.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple bags/containers of employee food stored in two different stand up reach-in coolers. Operator moved all items to appropriate location.
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 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. Dishmachine tested at 0ppm chlorine.
Non-food grade paper/paper towel used as liner for food container. Paper towel used to line containers of avocados and celery. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready-to-eat coconut sauce in flip top reach in cooler. Also, in stand up reach-in refrigerator, raw chicken stored over raw beef and raw shrimp. Also, in stand up reach-in refrigerator, raw shell eggs stored over sprouts and heads of lettuce. Operator began rearranging products to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in stand up reach-in cooler at 49F. Per employee, chicken left out of the cooler for approximately 10 minutes. Employee portioned chicken and placed in the freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in sushi area at 117F. Rice prepared two hours earlier. Discussed holding sushi rice on time controls and provided DBPR Form HR 5030-038.
Toxic substance/chemical improperly stored. Bottles of bleach stored directly against flour in dry storage room. Operator moved bleach to proper storage.
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 DBPR HR 5030-104.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu has multiple items not identified as raw.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Sushi menu states "Kani(Crabmeat)". Establishment only serves imitation crab meat.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bins of rice and sugar. Operator removed bowls.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 78F. Operator removed the water.
No Heimlich maneuver/choking sign posted. Provided DBPR HR 5030-105.
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature in dishroom. Chicken moved to cold running water.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 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. Employee on cell phone while preparing vegetables.
Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with broccoli in stand up reach in cooler. Also, cardboard used to line shelving of reach-in freezer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach-in freezer, opened raw chicken stored over open bag of fries. Operator moved fries to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw beef (61F - Cold Holding); raw pork (58F - Cold Holding)in flip top reach in cooler in kitchen. Per manager, all products placed in the cooler between 30minutes to one hour prior. Products moved to reach in freezer and approximately 20 minutes later, chicken at 41F, beef at 43F and pork at 40F.
Bowl or other container with no handle used to dispense food. Bowls used as scoops in rice and sugar bins. Operator removed bowls.
Drain cover(s) missing. Drain cover missing at dishmachine.
Duct tape used to repair nonfood-contact surface. Duct tape used on middle door gasket on flip top reach in cooler.
Food stored on floor. Cases of oil on the floor by reach in freezer. Operator moved oil to shelving.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 79F. Operator removed the water.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Lemons and limes in sushi handwash sink. Employee removed the fruit.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in salt and rice bins in kitchen.
Cardboard used to line food-contact shelves. Cardboard used as shelf liner in meat reach in cooler.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Dead roaches on premises. One dead roach on floor to left of wok station. Operator removed and discarded dead roach.
Food stored on floor. Three large bottles of water on floor at service station.
Working containers of food removed from original container not identified by common name. Rice and flour in bins in kitchen are not identified/labeled.
Feb 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 20 live roaches observed in the following areas; 10 live roaches on doors and inside the gasket on right flip top reach in cooler in kitchen 1 live roach on baseboard under wok station 9 live roaches on dish room floor and wall
Dead roaches on premises. 6 dead roaches observed in the following areas; 2 dead roaches inside door gasket of flip top reach in cooler in kitchen 1 dead roach under wok station 3 dead roaches in dish room
Feb 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Open bagged raw chicken stored over open case of fish and pre-cooked potstickers in far right reach in freezer. Also, raw chicken and shell eggs stored on top portion of flip top reach in cooler stored over ready to eat sauces.
Roach activity present as evidenced by live roaches found. 20 live roaches observed in the following areas; 10 live roaches on doors and inside the gasket on right flip top reach in cooler in kitchen 1 live roach on baseboard under wok station 9 live roaches on dish room floor and wall
Stop Sale issued due to food not being in a wholesome, sound condition. Two individually sealed vacuum packages of completely thawed red snapper in kitchen prep area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in sushi tested at 200+ chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has pH test strips but uses chlorine for wiping cloth solution. No chlorine test strips available.
Cardboard used to line nonfood-contact shelves. Cardboard used as shelf liner on rack with buckets of sauces at kitchen entrance.
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. See stop sale. Two individually sealed vacuum packages of completely thawed red snapper in kitchen prep area. Also, Raw chicken and raw fish thawing at room temperature in kitchen. Manager moved all products to refrigeration.
Dead roaches on premises. 6 dead roaches observed in the following areas; 2 dead roaches inside door gasket of flip top reach in cooler in kitchen 1 dead roach under wok station 3 dead roaches in dish room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys stored over take out bags on rack in service area.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle in kitchen. Also, sesame seeds in sushi area have soufflé cup as scoop in seeds.
Outer openings not protected with self-closing doors. Back exit door has a broken self closing device.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in flip top reach in cooler in kitchen stored above ready-to-eat sauces. Operator rearranged to proper storage. Also, packages of opened raw chicken stored over noodles and raw salmon in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chopped garlic on cart in front of wok area at 88F. Per employee, garlic placed on cart 1.5 hours prior. Operator decided to hold garlic on time controls. Inspector provided and assisted completing DBPR Form HR 5022-090.
Establishment advertised crab on menu/menu board but served imitation crab. On the kid's take out menu, Fried Crab Stick is advertised with no other verbiage present indicating it is imitation. Operator states this is imitation krab. Also, on the take out menu, under Signature Rolls, the Saitama Roll is advertised as a Spicy Crab Salad. Operator states this is served with imitation krab. No other verbiage present on menu indicating it is imitation.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On in-house and take out sushi menu, under Nigiri and Sashimi, the following are not identified as raw; Ebi, Tamago, Hokki Gai, Masago, Smoked Salmon, Hamachi, Ama Ebi, Sake, Ika, Tako, Escolar, Tobiko, Maguro and Ikura.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine in dish machine or sanitizer wiping cloth buckets.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Operator replenished paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available. Inspector provided and assisted in completing DBPR Form HR 5022-090.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid below pre-rinse area in dish room. Operator identified as degreaser and labeled.
Equipment in poor repair. Gasket on sushi reach in cooler is torn.
Food stored on floor. Batter mix and bag of rice stored on the floor in dry storage room.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in sushi area.
Time/temperature control for safety food thawed in an improper manner. Chicken and pork in kitchen thawing at room temperature. Employee placed both meats under cold running water.
Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution in kitchen is soap and chlorine bleach mixed together. Operator remade solution to be only chlorine bleach.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 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. Dishmachine tested at 0ppm chlorine. Observed sanitizer not dispensing from bucket during sanitizing cycle on machine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen potatoes stored under portioned packaged raw chicken in chest reach in freezer by dish room. Opened package of raw chicken and opened package of raw beef stored in same large bowl in reach in cooler next to fryers. Operator rearranged all products to proper storage.
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. Sushi rice has no time marking. Operator states sushi rice placed out one hour prior and marked time appropriately on board.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in dish room. Operator labeled as bleach.
Clean utensils or equipment stored in dirty drawer/rack/container. Clean utensils stored in bucket on cooks line has food debris in the bucket. Operator removed all utensils for cleaning and replaced bucket with a clean one.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on top of boxed sodas on soda rack. Operator moved all belong to proper storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers have ice build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top and sides of both toaster ovens in sushi area have grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both gaskets on sushi reach in cooler are soiled. Hood filters have grease build up.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen on the floor by flip top reach in cooler. Operator moved bucket to shelving.
Oct 2, 2023Administrative 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 9 findings ▾
Nonfood-grade bags used in direct contact with food. Raw vegetables in sushi area reach in cooler stored in grocery bags, vegetables in direct contact with grocery bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over noodles in reach in freezer in kitchen. Wrapped salmon stored directly on wonton wraps in sushi freezer.
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. Sushi rice held using time as a public health control has no time mark. Operator marked correct time during inspection.
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. Operator missing some employees. Operator states employees keep proof with them. Inspector unable to verify at time of inspection.
Bowl or other container with no handle used to dispense food. Bowl used in container of vinegar for sushi rice.
Equipment in poor repair. Gaskets on reach in cooler by ice machine and on sushi freezer are torn. Ice build up in sushi freezer and freezer behind front counter.
Floor tiles missing and/or in disrepair. Floor tiles missing at back exit door, raw concrete exposed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler in sushi area is soiled.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit door in red zone.
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.