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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 03/10/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 8 17
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
35A-06-4    Basic - Accumulation of dead or trapped insects, or other pests, in control devices. - in kitchen over cook line.
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. - Exteriors of kitchen equipment, coolers, appliances and shelving,
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured.
40-06-4    Basic - Employee personal items stored in or above a food preparation area. - purses/ carry bags on counter Witt and abutting microwave oven, and dry spices.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. - stacked pans. **Repeat Violation**
14-11-4    Basic - Equipment in poor repair. FRONT COUNTER - (Sushi Display Area) TWO Door Under counter NORTH) smoked eel 36F, spicy mayonnaise 47F, salmon 46F cut smoked eel 47F AMBIENT TEMPERATURE 47F
36-08-4    Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - Some areas of kitchen and server station.
08B-24-4    Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. - same prep table that holds and dispensed cooked rices and rice cookers is used to place and store heavily soiled bus pans with used soiled dish-ware, soiled glassware, and soiled flatware.
33-19-4    Basic - Garbage on the ground and/or pad around dumpster.
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle.
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. - Either a hood filter or spacer bar is missing, or a filter is mis-aligned or wrong sized directly above woks.
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. - Scoops and Pitchers with handles buried in dry food in bins.
33-10-4    Basic - Inside/outside of dumpster not clean.
33-11-4    Basic - Missing drain plug at dumpster.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. - At Sushi Bar in fan blade cover next to microwave.
36-72-4    Basic - Walk-in cooler floor soiled. - heavily soiled,
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. - Dry Food Bins Not Labeled.
12A-02-4    High Priority - Multiple Servers handled soiled dishes or utensils and then immediately picked up plated food, and/or served soups and food, or prepared a beverage without washing hands.
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - No Parasite Destruction or verification of AQUACULTURED Fin Fish was available. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FRONT COUNTER - (Sushi Display Area) TWO Door Under counter NORTH) smoked eel 36F, spicy mayonnaise 47F, salmon 46F cut smoked eel 47F AMBIENT TEMPERATURE 47F **Warning**
08A-01-4    High Priority - Raw animal food stored over cooked food. **Repeat Violation**
08A-20-4    High Priority - Raw animal foods not properly separated from each other in holding unit. - n cook line cold table - raw chicken directly behind raw beef.
22-05-4    Intermediate - Cutting board(s) stained/soiled. - cold table directly opposite woks.
22-01-4    Intermediate - Fountain Beverage soda heads and nozzles soiled.
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Dishmachine Hand Wash Sink blocked by soiled dish-ware shelf and rice cooker shelf. **Repeat Violation**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. - cocktail bar Hand Wash Sink used to store multiple cleaning brushes and scouring pads.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at cocktail bar Hand Wash Sink
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - prepped and re-packaged chicken frozen in plastic containers, frozen, then thawed in WALKIN COOLER - with. O date marling. **Repeat Violation**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. - in WALKIN COOLER - red sauce, brown sauces, cooked rice, multiple containers of soups and broths, **Repeat Violation**
46-01-4    Marked exit/path to marked exit blocked. For reporting purposes only. - Nearly half of the width of the rear emergency egress hallway is obstructed by shelving and dry food storage.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395