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Licensee
Name:
MOON THAI & JAPANESE
License Number:
SEA2332333
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
16311 SW 88 ST MIAMI, FL 33196
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/17/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
9
Violations:
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.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Located at ware washing area. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hand sink soiled at kitchen area and sushi station.
Observed reach in cooler gaskets soiled at sushi station.
Observed reach in freezer gasket soiled at sushi station.
Observed soda gun holster soiled at bar area.
Observed hood with accumulated grease.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed container of raw shrimp thawing at room temperature at preparation area. Chef took item to walk in cooler. **Corrected On-Site**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rust on interior of microwave at cook line. **Repeat Violation**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled at cook line, preparation area and ware washing area. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed cut cabbage (62°F - Cold Holding); bamboo shoots (46°F - Cold Holding); bean sprouts (74°F - Cold Holding); cut tomatoes (74°F - Cold Holding) at reach in cooler at cook line. As per chef, less than 4 hours. Advised chef to take items to freezer to rapidly chill.
Observed sushi rolls (53°F - Cold Holding); krab sticks (52°F - Cold Holding) at reach in cooler at sushi station. As per chef, since the previous day. Chef discarded items. **Corrective Action Taken**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed hose connected to hand sink at sushi bar, no vacuum breaker. Chef removed hose. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed hose connected to hand sink at sushi station. Chef removed hose. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
