MOON THAI & JAPANESE REST
9637 Westview Drive
Coral Springs, Florida, 33076
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease. Top exterior surface of dishwasher soiled with dust/food debris.
- 29-49-6:Basic - Standing water in bottom of right cook line reach-in flip top cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw pork stored over unwashed produce cook line flip top reach in cooler. Operator reorganized. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Can of butane stored with containers of tempura behind sushi prep areas under handwashing station. Operator reorganized. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line heavily soiled with food debris/slime.
Food safety inspection conducted on 4/16/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 3/21/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bin a teriyaki sauce, a pint container was stored inside and used to dispense the food. The item was removed Corrected On-Site
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. At the fountain soda station. Soda was removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi bar, spoons were stored in a pan of room temperature water. The water was discarded. Corrected On-Site
Food safety inspection conducted on 3/21/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/21/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in bar area.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets on cook line torn and in poor repair.
- 36-17-5:Basic - Floor tiles in walkway from kitchen to sushi prep area missing and/or in disrepair.
- 29-49-6:Basic - Standing water in bottom of right reach-in-cooler in sushi prep area.
- 22-41-4:High Priority - 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. Bar dish machine tested at 0ppm. Operator replaced chlorine solution and primed machine, tested at 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
- 01B-07-4:High Priority - Food with mold-like growth. Mold found on asian potatoes in walk in cooler. Operator discarded. See stop sale. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in cook line cooler and walk in cooler. Operator reorganized. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Broken down boxes stored in handwashing sink in bar area. Operator removed. Corrected On-Site
Food safety inspection conducted on 1/21/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 7/11/2024
High Priority
4
Intermediate
0
Basic
6
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the walk in cooler, in the spicy mayo bucket had a quart size container inside. The container was removed.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 08B-38-4:Basic - Food stored on floor. In the walk in freezer, various items stored on the floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice pots, the scoops were stored in a pan of standing water. The scoops were removed, washed and sanitized. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi station
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the sushi station, 0ppm. The solution was corrected to 100ppm Chlorine Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red curry (44-46F - Cooling). The item was cooling overnight. The item was discarded. See stop sale.
- 22-41-4:High Priority - 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.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Wahoo Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red curry (44-46F - Cooling). The item was cooling overnight. The item was discarded. See stop sale.
Food safety inspection conducted on 7/11/2024 revealed 10 total violations (4 high priority, 0 intermediate, 6 basic).
Inspection on 5/23/2024
High Priority
7
Intermediate
5
Basic
8
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls were removed and discarded Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles on coolers on cook line with old food debris.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee was discarded Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-37-4:Basic - Food stored in a prohibited area. Cut lettuce and tomatoes were in the dishwasher shelf in a bus pan. Chef discarded lettuce and tomatos. See stop sale All discarded Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front counter coolers and fish reach in cooler at sushi bar.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Woman's purse was in the ware wash area on clean pots and pans. Purse was removed from kitchen area Corrected On-Site
- 22-41-4:High Priority - 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. Dishwasher ppm at 0 Chef changed bucket and primed to100 ppm Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef left area and put gloves on before washing hands. Explained the proper procedure on how to wash hands and wear gloves **Corrective Action Taken**
- 08B-56-4:High Priority - Food stored in ice used for food. See stop sale. Bottle of water stored in crushed ice used on cooked vegetables to cool. See stop sale All was discarded Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cut Cucumber wrap in paper towels. Chef removed paper towels and was cucumber Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed when person left work area and returned to work with food. Proper procedure was explained to the cooks. **Corrective Action Taken**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Bottle in ice used for food, bottle and ice removed Cut lettuce and tomato stored at the dishwasher Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter table top cooler at salmon (46F - Cold Holding); yellowtail (47F - Cold Holding), chef stated items were in case 1 or 2 hours the most. Chef moved items to working unit
- 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. No cleanup poster. Emailed vomit and diarrhea cleanup poster
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels atr front bar hand wash sink. Manager filled paper towels Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer 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. Email form for employee agreement
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 5/23/2024 revealed 20 total violations (7 high priority, 5 intermediate, 8 basic).
Inspection on 2/1/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 22-41-4:High Priority - 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. Manager changed sanitizer bucket and primed to 100 ppm Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front bar used as a storage unit. Manager emptied hand wash sink Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 7/19/2023
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler at end of cookline- avocado in use with stickers still attached- educated operators- employee removed. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area can of plum sauce with large dent- see Stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken not separate over cooked potatoes- operator moved chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station- Curry sauce 53-54F- cold holding- operator stated- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal container inside- educated operator employee removed.
- 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/
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan of sushi rice - emailed form to operator. Corrected On-Site
Food safety inspection conducted on 7/19/2023 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).