Moon Hut

7802 N Atlantic Ave, Cape Canaveral, FL 32920 · Permanent Food Service · License 1507196

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
8 high priority (4 no follow-up needed, 4 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 13 basic (2 repeats); basic violations cost 12 at most
-51
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep292026

Routine inspection

24 violations found

First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
24 violations found:
- 8 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw salmon and raw mahi fish stored in glass reach in cooler on cook line completely thawed in package. Raw shell Eggs stored on kitchen floor for more than 4 hours at 54°F.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shell Eggs stored on kitchen floor for more than 4 hours at 54°F. Operator discarded
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef patties and raw chicken stored above raw fish in walk in cooler. Raw Beef filet stored above raw pork chops in low boy cooler. Operator removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed cook crack raw shell eggs, then moved to handle cooked pancake and cooked bacon without washing hands and changing gloves
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishmachine at 0 ppm. Operator primed it and changed solution. New reading 50 ppm.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  On hose bib by triple sink and water heater area, and on splitter on mop sink outside back area
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 small flying insect observed in kitchen
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  In Multiple areas across kitchen and server stations. Operator removed
  Fixed on the spotRepeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Poached eggs and eggs Benedict not identified on menu. Operator initiated correcting during inspection.
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  For raw shell eggs stored on cook line in kitchen
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple Unlabeled flour containers. Operator labeled during inspection
  Fixed on the spot
- Code 06, Food properly thawed: 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.
  See stop sale. Raw salmon and raw mahi fish stored in glass reach in cooler on cook line completely thawed in package.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Raw fish stored on walk in cooler floor. Operator removed
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  On stove in kitchen at 91°F. Operator replaced water. New temp 173°F.
  Fixed on the spot
  In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  Ice bucket stored in inverted by ice machine and dish machine area. Operator flipped it.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven door handle on cook line. Operator removed
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on cooked potato salad 9/19 and tuna salad 9/17. Operator removed
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Two buckets On cook line. Operator double bucketed both.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  On make table on cook line completely thawed
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink by triple sink area. Operator added one during inspection
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.