MOYA SUSHI ASIAN CUISINE
864 SAXON BLVD STE 36-37
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 9/18/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Cookline ceiling tile shows damage or is in disrepair.
- 08B-38-4:Basic - Food stored on floor. Box fresh fish stored on wash ware area floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch, flour and sugar not labeled in storage area. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi bar nori (52F - Cold Holding) ; 15 minutes . Operator recently returned to unit. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wash ware area handwash sink. Corrected On-Site
Food safety inspection conducted on 9/18/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 9/12/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish head over carrots in kitchen reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top raw shrimp (49F - Cold Holding); less than 4 hours. Operator removed from bowl and placed in container , In unit. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline food preparation table top fried shrimp (126-150F - Hot Holding)/15 minutes. Operator instructed to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
Food safety inspection conducted on 9/12/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 2/2/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food., to dispense noodies at make table unit. Corrected On-Site
- 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. Tuna at sushi bar thawed within package, ooerator instructed to discard. **Corrective Action Taken**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood soiled with grease. - fryers soiled with food debris.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch bins not labeled at storage area. Corrected On-Site
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over mangos in reach in cooler. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed improperly tuna
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 50F, wonton 50F placed on top of containers of cook line make table , overnight. Operator instructed to discard.
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised but on receipt it only states Snapper. Admin Complaint** Red Snapper is not red snapper Lutjas campchenus Operator removed from menu board, Corrected On-Site Admin Complaint
- 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. Corrected On-Site
Food safety inspection conducted on 2/2/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 7/24/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/21/2023
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, over kitchen food preparation table. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Container of frying oil stored on kitchen floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Pineapple not covered in kitchen TRuE glass door reach in cooler. Corrected On-Site
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in kitchen . One on cutting board and the other on food container. Operator closed mesh netting at dour , removed cutting board and containers to be cleaned, **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table cooked chicken (47F - Cold Holding); dumplings (47F - Cold Holding); placed in top of containers . Placed overnight. Operator discarded. -Kitchen reach in cooler Beef (44F-Cold Holding) / 15 minutes,, operator placed ice,and lowered unit. -Sushi Bar cold holding unit tuna (47-60F - Cold Holding); roe (49F - Cold Holding); raw salmon (49F - Cold Holding); roe (43F - Cold Holding); placed overnight. Operator instructed to discard. **Corrective Action Taken** Warning
- 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.
Food safety inspection conducted on 7/21/2023 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).