MOON THAI & JAPANESE REST
9637 Westview Drive
Coral Springs, Florida, 33076
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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Nearby Locations
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).