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Name: MOON THAI & JAPANESE REST License Number: SEA1619698
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 9637 WESTVIEW DR

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/06/2018 Met Inspection Standards
During This Visit
More information about inspections.
5 2 13
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Soy containers stored on floor in kitchen.
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 employee bottled waters stored on shelf above prep table.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee hand bag stored on shelf above prep table.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Cook no hair restraint - he then put on hat. **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In rice container.
22-04-4    Basic - Lime scale build-up inside ice machine. Can opener soiled.
14-41-4    Basic - Reach in cooler gasket torn/in disrepair. RIC in sushi station.
21-10-4    Basic - Soiled dry wiping cloth in use. On cook line.
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. HWS in kitchen.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar container.
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook put gloves on - no handwash. Server dirty to food - no handwash. Employee washing dishes - dirty to clean- no handwash. Cook cracked shell eggs- no handwash. Cook used cell phone- no handwash.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 2 lbs. of raw chicken in RIC overnight (56°F - Cold Holding); 2 lbs. of raw beef in RIC overnight (55°F - Cold Holding); 4 lbs. of raw shrimp in RIC overnight (56°F - Cold Holding); 4 lbs. of raw pork in RIC overnight (56°F - Cold Holding) See Stop Sale
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw tuna stored over seaweed salad in RIC. Employee removed and stored properly. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 2 lbs. of raw chicken in RIC overnight (56°F - Cold Holding); 2 lbs. of raw beef in RIC overnight (55°F - Cold Holding); 4 lbs. of raw shrimp in RIC overnight (56°F - Cold Holding); 4 lbs. of raw pork in RIC overnight (56°F - Cold Holding) See Stop Sale
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. HWS in wait station blocked by ice bin.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS in bar.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395