MOON THAI

Name: MOON THAI
Address: 1118 S DIXIE HWY, CORAL GABLES, FL, 33146, US
Rating: 83.3

1118 S DIXIE HWY, CORAL GABLES, FL 33146

License #2328178

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MOON THAI in CORAL GABLES currently holds an InspectFL Health Score of 83.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 5 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go trays at sushi bar not inverted.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves throughout.
[36-73-4] Floor soiled/has accumulation of debris.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed training dates not on certificates.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license dated 10/1/25 posted at hostess station.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at fryer prep area cook line buckets stored on floor.
[03F-02-5] 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. Observed sushi rice at front counter and rear storage areas with no time mark. As per chef for 2 hours. Chef placed time mark.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw bags of chicken stored over dried noodles.
[31B-03-4] No soap provided at handwash sink. Observed for all hand sinks in kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at sushi station, employee backpack stored on shelf that holds serving bowls/dishes.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed throughout in containers of panko, flour and sauces.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed stored at entrance of kitchen under hand sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
[12B-01-4] Employee drinking while preparing food. Observe employees personal water drink from water bottle while also frying tempura shrimp at cook line.

Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped containers of chicken,, beef and fish at walk in cooler. Operator advised employee to begin to place labels.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at reach in cooler at cook line as well as at sushi bar, raw lamb and fish stored over leafy greens. Operator removed and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed used as dump sink at ware washing area. Operator cleaned.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at sushi bar in a container of sesame seeds. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees backpack stored on top of canned goods at dry storage area. Operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink stored in cook line cutting board prep table. Operator removed and sanitized area.
[53A-05-6] 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/ Observed 6 employees engaging in food preparation with no certified manager present.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler raw shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding). As per operator for about 1 hour from walk in cooler. Operator place ice to rapid cool.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.

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