MOON THAI & JAPANESE REST

Name: MOON THAI & JAPANESE REST
Address: 9637 WESTVIEW DR, CORAL SPRINGS, FL, 33076, US
Rating: 0

9637 WESTVIEW DR, CORAL SPRINGS, FL 33076

License #1619698

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 20 findings · 12 critical

Complaint Full

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Minor

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Quick take

MOON THAI & JAPANESE REST in CORAL SPRINGS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 92 total violations — 34 critical, 19 major, 39 minor.

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Record snapshot

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The latest inspection on October 14, 2026 shows 20 observation rows: 12 critical, 5 major, and 3 minor.

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Inspection coverage

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Inspector notes

Coverage note

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MOON THAI & JAPANESE REST has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Administrative complaint recommended
[01B-01-4] Observed: Dented/rusted cans present. See stop sale. At dry storage room - dented can bamboo shoots - see stop sale.
[03F-02-5] Observed: 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 mark for sushi rice.
[03B-01-6] Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter- garlic oil (58F - Hot Holding)-food at the temperature for one hour- operator time marked for remaining for remaining time.
[08A-02-6] Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer by cookline area- raw shrimp and raw Cho Jin stored over precooked noodles - operator removed and stored properly.
[12A-25-4] Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee touched their face then proceeded to handle clean equipment without washing their hands.
[27-19-5] Observed: Handwash sink does not have running water or enough water pressure to properly wash hands. At sushi station no running water at handwashing sink near washing sink - operator corrected.
[31A-09-4] Observed: Handwash sink not accessible for employee use at all times. At sushi station handwashing sink blocked by large container - operator removed.
[31B-03-4] Observed: No soap provided at handwash sink. -No soap at handwashing sink near sushi line.
[50-09-4] Observed: Current Hotel and Restaurant license not displayed.
[08B-39-4] Observed: Raw fruits/vegetables not washed prior to preparation. At reaching cooler by cook line area-and use avocados and lemons with stickers still attached-educated operator- employee remove.
[11-03-5] Observed: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[12A-16-4] Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At kitchen area - employee enter the kitchen area and began working without washing their hands- educated operator- employee washed their hands properly.
[12A-13-4] Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing area employee handled dirty dishes then proceeded to handle clean equipment without washing their hands.
[35A-02-8] Observed: Live, small flying insects found. At bar area observed approximately 3 small flying insects buzzing around. At sushi make line approximately 6 small flying insects landing on cutting board and prep counter. At soda refill station observed approximately 2 small flying insects flying around the station. At server station observed approximately 3 small flying insects landing on metal shelving with single service cups.
[29-20-5] Observed: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At Cook line area handwashing sink - handwashing sink slow to drain.
[03D-15-4] Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler -Cooked white rice (65F at 12:16 , at 12:50 65F - Cooling since 11:00); food stored in large quantity- at current cooling parameters product will not reach 41F within remaining 2 hours. Advised operator to place product in freezer to quick chill.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- cooked soup (46F - Cold Holding); butter (46F - Cold Holding); curry soup (46F - Cold Holding); tofu (47F - Cold Holding); raw chicken (47F - Cold Holding), cut cabbage (46F-cold holding), cream cheese (47F -cold holding)- food not prepared or portioned today- food out of temperature overnight - see stop sale. At flip top cooler- raw shrimp (57F - Cold Holding); raw chicken (58F - Cold Holding); sliced pork (56F - Cold Holding); beef (56F - Cold Holding); squid (58F - Cold Holding); butter (58F - Cold Holding); cooked noodles (56F - Cold Holding); cooked potato’s (56F - Cold Holding); soup (58F - Cold Holding);- food not prepared or portioned today- food out of temper overnight- see stop sale.
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- cooked soup (46F - Cold Holding); butter (46F - Cold Holding); curry soup (46F - Cold Holding); tofu (47F - Cold Holding); raw chicken (47F - Cold Holding), cut cabbage (46F-cold holding), cream cheese (47F -cold holding)- food not prepared or portioned today- food out of temperature overnight - see stop sale. At flip top cooler- raw shrimp (57F - Cold Holding); raw chicken (58F - Cold Holding); sliced pork (56F - Cold Holding); beef (56F - Cold Holding); squid (58F - Cold Holding); butter (58F - Cold Holding); cooked noodles (56F - Cold Holding); cooked potato’s (56F - Cold Holding); soup (58F - Cold Holding);- food not prepared or portioned today- food out of temper overnight- see stop sale.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At cookline area raw shell eggs stored over cut pineapple- operator removed.
[14-86-1] Observed: Non-food grade paper/paper towel used as liner for food container. At server station reach in cooler non food grade paper towel used in direct contact to store chopped green onions- operator removed and stored properly.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic pint container with no handle stored inside cooked rice on cook line. Operator removed.
[36-73-4] Floor soiled/has accumulation of debris on floor of walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair in bar area.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Gaskets on reach in cooler doors on cook line torn, hanging.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers heavily soiled with dust/mold like substance. Chemical storage shelves in wait station soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover and wall cover in kitchen areas.
[25-05-4] Single-service articles improperly stored. Box of single use quart containers stored on floor near back storage area.
[29-49-6] Standing water in bottom of sushi prep reach-in-cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple stored over containers of ready to eat curries in walk in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from ice bin in wait station.
[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. No time mark on fried rice held on cook line for less than 3 hours. Operator applied appropriate time mark.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. vegetable sweet sour soup (54F - Cooling at 12:55 for 2 hours, 54F at 1:25) cooling in deep covered pot in walk in cooler. Operator removed covering and mixed soup to increase cooling rate.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line soiled.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar and wait station area. Operator provided.

Disposition: Met Inspection Standards
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer on site
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls were removed and discarded
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles on coolers on cook line with old food debris.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee was discarded
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-37-4] 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
[05-09-4] 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] No suitable facilities provided to store employee clothing and other possessions. Womans purse was in the ware wash area on clean pots and pans. Purse was removed from kitchen area
[22-41-4] 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
[12A-07-5] 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
[08B-56-4] 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
[14-86-1] 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
[12A-09-4] 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.
[01B-03-5] 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
[03A-02-5] 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] 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] 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
[11-26-1] 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] 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.