MOON HUT
7802 North Atlantic Avenue
Florida, 32920
Brevard County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves above make line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters are not stored in protected manner. Operator placed in covered container Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef filling container in holding area of flip top reach in cooler on make line with shredded cheese. SEE STOP SALE
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Chef filling container in holding area of flip top reach in cooler on make line with shredded cheese.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp in walk in cooler. Operator moved Corrected On-Site
Food safety inspection conducted on 1/2/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 12/19/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 4 in rear shed 2 in dry storage
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hood system has an accumulation of grease
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket cooked tomato (114F - Hot Holding). Operator voluntarily discarded
- 53B-13-5:Intermediate - 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. Missing for Phillip Carroll
Food safety inspection conducted on 12/19/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/30/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Stickers still on avocados while in production cooler. Operator cleaned Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise is only heated to 135°F. Operator marked all menus Corrected On-Site
- 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Orange juice and Jupiter juice is held over night. Educated about procedure moving forward. SEE STOP SALE
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of service on water filter next to ice machine
Food safety inspection conducted on 10/30/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 9/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator installed a smoker unit on rear of building no plans on file. Warning - From follow-up inspection 2024-08-19: Not yet submitted **Time Extended**
Food safety inspection conducted on 8/19/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/14/2024
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance behind deflector plate
- 06-09-1:Basic - 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. Fully thawed raw salmon in sealed vacuum packaging bearing thawing requirements label. SEE STOP SALE
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink on prep table Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Single service silverware stored on floor Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 live flying insects in dining area. Operator killed all but 3. Next unannounced as per supervisor woods
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in low boil unit below grill Corrected On-Site Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in sealed vacuum packaging bearing thawing requirements label
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top of reach in cooler nearest to walk in cooler butter milk (50F - Cold Holding In the red cokeacola reach in cooler on service line butter packets (47F - Cold Holding) Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach stored over single service towels. Operator moved towels Corrected On-Site
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Head chef Phil has been employed since February and has not received certification
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on bagel and lox, house and Cesar salad. Operator marked each menu Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator installed a smoker unit on rear of building no plans on file. Warning
Food safety inspection conducted on 6/14/2024 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 8/28/2023
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom door
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Lining glass shelf. Operator discarded Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put on nets Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf in kitchen is soiled Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Buckets stored directly on floor in kitchen areas. Operator moved Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Open cases of single service items stored on the floor Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand wash sink to left of triple sink is leaking
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In home style reach in cooler on cook line raw egg stored over cooked potatoes. In walk in cooler raw beef over raw shrimp. In walk in cooler raw chicken over raw beef. Operator moved Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line sausage gravy (121F - Reheating) In flip top of reach in cooler on juice line. sour cream (46F - Cold Holding) stored over fill line of unit
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on juice line. sour cream (46F - Cold Holding) stored over fill line of unit. SEE STOP SALE Repeat Violation
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. On cook line sausage gravy (121F - Reheating). SEE STOP SALE
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to cook line used as dump sink. Ice in well Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/28/2023 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 8/10/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Center 2 door reach in cooler across from cook line - From follow-up inspection 2023-08-10: Ordered new unit. Unit not in use **Time Extended**
Food safety inspection conducted on 8/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/8/2023
High Priority
6
Intermediate
6
Basic
9
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Closed it Corrected On-Site
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in space between dish area and dry storage room
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Center 2 door reach in cooler across from cook line
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Cook had breakfast plate on storage shelf over utensils
- 36-22-4:Basic - Floor area(s) covered with standing water. Near triple sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from walls of hood system Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Multiple cases of opened single service items stored on the floor in dry storage room and attached closet
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Using brown hand washing paper towels to line food containers
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over cooked ham. Operator moved Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line in wells scrambled eggs (59F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheese (56F - Cold Holding) in reach in cooler on cook line. raw shrimp (62F - Cold Holding). Beneath service window cut lettuce (67F - Cold Holding); cut tomatoes (67F - Cold Holding); butter packets (68F - Cold Holding) In flip top of reach in cooler of juice/coffee area cut lettuce (47F - Cold Holding); cut tomatoes (47F - Cold Holding) In service aisle non uht creamer (68F - Cold Holding) Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on cook line sausage gravy (110F - Hot Holding); hollandaise (120F - Hot Holding). Under heat lamp in service window butter (110F - Hot Holding) Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500+ppm
- 11-27-4:Intermediate - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowls in well of hand wash sink next to triple sink
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection Corrected On-Site
- 11-26-1:Intermediate - 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. Multiple new hires missing from signoff sheet. No dates listed
- 53B-13-5:Intermediate - 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. Only able to provide certificates for one employee.
Food safety inspection conducted on 8/8/2023 revealed 21 total violations (6 high priority, 6 intermediate, 9 basic).