DirtyFLRestaurant Inspection Data

MOON THAI & JAPANESE

With 9 inspections documented, MOON THAI & JAPANESE maintains a 2.2/5 food safety rating in ROYAL PLM BEACH. Recent inspections show improving food safety practices.

11071 Southern Boulevard
Florida, 33411
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/29/2025

Inspection #: Visit ID: 13507108

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2025

Inspection #: Visit ID: 10905603

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area- at cook line area. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cook line- in use mango with sticker attached- educated operator placed inside- employee removed. Corrected On-Site Warning
  • 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- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched face then proceeded to handled food without washing their hands- educated operator- employee washed hands. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cook line- non food grade paper towels used to store cut carrots- operator removed . Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station reach in cooler- raw beef stored over sauces - operator removed. 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- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station on counter- salmon eggs 58F- cold holding,tuna eggs 56F- cold holding- food not prepared or portioned today- food sitting on counter above ice - food out of temperature for 1.5 hours- operator placed on ice to quick chill. At reach in cooler by cook line- krab sticks 54F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature fir 2 hours- operator placed inside cooler to quick chill.**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line reach in cooler- cooked rice 102F at 12:30 to 102F at 12:50 ( cooling since 11:15 ) - food stored in large quantity and covered - at current rate of cooling food will not reach to 70F within remains time- operator placed in rescheduling in freezer to quick chill. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.At handwashing sink by cook line- sponge In sink- operator removed. Corrected On-Site 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. Warning

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766315

  • N/A:No Violations Were Observed

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8885473

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline in use avocados with stickers still attached. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board sushi station - operator removed. Corrected On-Site Warning
  • 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 (Chlorine 0ppm- Corrected to 100ppm) Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station- employee handled raw salmon with gloves on - then changed gloves without washing their hands- then employee proceeded to handle sushi rice and prepared food for order- educated operator - employee washed hands properly. Corrected On-Site Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station handwash sink- employee handled soiled utensils-washed hands for 5 seconds then proceeded to handle clean dishes- educated operator - employee washed hands properly. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over Karan sticks- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw quail eggs stored over seaweed- operator removed. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At third reach in cooler by cookline/ wok station- red curry 48-49F- cold holding,yellow curry 48-49F- cold holding cooked duck 45F- cold holding, diced chicken 47F- cold holding, raw chicken 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in Cooler to quick chill. At fourth reach in cooler by cookline - cooked noodles 48-49F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on rehydrated rice noodles- operator time marked for remaining 2 hours. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At sushi station handwash sink- large bowl in sink. Warning

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8719406

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler - in use mango with sticker still attached - educated operator employee removed and washed produce properly. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining container in contact with raw salmon. Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over Krab sticks- operator stored properly. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over soup- operator removed and stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at server station- Creamer 45F- cold holding , tofu 44F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time make on rehydrating rice noodles at cookline- operator placed time make for remaking 3.5 hours. Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8577117

  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer Raw shrimp not commercially packaged stored over crab stick. Operator removed both items to proper storage. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-12-20: At walk in freezer- raw fish not commercially packaged over ready to eat seaweed - operator removed.Admin Complaint Admin Complaint Corrected On-Site

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8574694

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At cook line AND sushi station in use avocados with sticker still attached. Operator removed stickers and washed items. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados and produce stored over sauces. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing station. Employee handled to go order without washing hands after handling cell phone. Educated operator and employee washed hands. **Corrective Action Taken** Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station container of raw fish with non food grade paper towels inside- operator removed paper. At reach in cooler cucumbers on top of non food grade paper towels - operator removed. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer Raw shrimp not commercially packaged stored over crab stick. Operator removed both items to proper storage. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer- Ground pork not commercially packaged stored over raw calamari- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41. At cook-line flip top cooler cut lettuce (48F - Cold Holding)- food was not prepared or portioned today- - food over stocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. At cook-line flip top cooler Imitation crab sticks(45F - Cold Holding)- food was not prepared or portioned today- - food overstocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill.. ** At cook line re-dehydrated noodles (65F - Cold holding) - food was not prepared or portioned today- - food left out near counter,food out of temperature for 45 minutes - operator placed in walk in cooler to quick chill Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area - cooked rice at 3:30 cooling (72 F - Cooling) to 71F at 4:00 ( cooling since 2:00)- food covered and left out at room temperature- at current rate of cooling food will not reach 70F within. 2 hours- operator moved to walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation Warning

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8502439

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce on floor- operator moved off floor. Corrected On-Site - From follow-up inspection 2023-11-17: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned. Corrected On-Site - From follow-up inspection 2023-11-17: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled. Corrected On-Site - From follow-up inspection 2023-11-17: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf. Corrected On-Site - From follow-up inspection 2023-11-17: At sushi station - raw fish stored over cut vegetables- operator moved raw fish to lower shelf. Admin Complaint Corrected On-Site
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf. Corrected On-Site - From follow-up inspection 2023-11-17: At walk in freezer raw chicken not commercially packaged stored over raw beef- operator moved to lower shelf. Admin Complaint Corrected On-Site

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8341218

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. At large ice machine- employee soda bottle stored in ice- operator removed and discarded ice.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cookline- phone on prep table- operator removed.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce on floor- operator moved off floor. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses- at cookline oven handle.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At ice machine- employee soda bottle in ice - discarded ice surrounding bottle - see stop sale.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw fish not commercially packaged over wonton wrappers- operator moved fish to lower shelf. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf. Corrected On-Site
  • 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 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed form to operator. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- raw chicken 50-58F at 1:25 52-56 at 2:00 ( cooling since 10:45)- food left out of cooler - at current rate of cooling food will not reach 41F within remaining hour.- operator moved to walk in freezer to quick chill
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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 for sushi rice- emailed to operator. **Corrective Action Taken**