Moon Thai & Japanese

2818 Weston Rd, Weston, FL 33331 · Permanent Food Service · License 1620690

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 complaint inspection
4 high priority (fixed on the spot, 2 repeats), 8 basic (3 repeats)
-27
Administrative complaint on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score53

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep172026

Complaint inspection

12 violations found

First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 8 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top cooler commercial cooked pork belly (50°F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately 2 hours not portioned or prepared today. Operator placed in lower section of flip top. Observed in flip top bean spouts (48-49°F - Cold Holding) per operator not portioned or prepared today held out of temperature less than three hours. Operator voluntarily discarded.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
  Observed in walk in cooler box of raw shrimp stored on top of Sapporo keg . Operator removed.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed in lower flip top cooler raw chicken skewers stored in same pan with commercially packaged calamari. Operator stored correctly Observed in walk-in cooler shelf raw chicken wings stored over raw beef. Operator stored correctly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch face then handle a container of sliced mushrooms with out washing hands. Employee washed hands.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed in walk-in cooler unwashed washed broccoli and carrots stored over soup base.
  Repeat violationAdministrative complaint
  Food stored on floor.
  Observed in walk-in freezer a box of soybean pods stored on the floor
  Repeat violationAdministrative complaint
  Raw fruits/vegetables not washed prior to preparation.
  Observed in flip top cooler an avocado half with sticker still intact to skin
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed in glass reach in employee soy milk and ginger tea not segregated from food to be served to the public
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee wearing a watch on right wrist while preparing food on cook line
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed plastic container with no handle stored in containers of sauce. Operator removed.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Front Exterior of ice machine soiled with black mold like substance.
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  Cooked line
Official report, on the Florida DBPR website

Earlier inspections 1

Aug312026D67Routine inspection23 violations, 4 high priority No follow-up needed

First visitAug 31, 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.
23 violations found:
- 4 High priority
- 3 Intermediate
- 16 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Two 5 pound cans of hoisin sauce.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at sushi station octopus (50°F - Cold Holding) per operator removed from reach in freezer and placed in holding unit approximately 2 hours. Operator placed in freezer to chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in lower flip top raw lamb stored over cooked duck halves. Operator stored correctly.
  Fixed on the spot
  Raw animal food stored over canned/bottled drinks.
  Observed box of raw shrimp stored on top of blue moon beer keg. Operator stored correctly
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed hot and sour soup per operator prepared 08/28 not date marked
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Sushi station hot water is turned off.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance degreaser not labeled.
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food ( flour )removed from original container not identified by common name.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed ground pork 27°F thawing on prep table. Operator moved to walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in low boy freezer a container of edamame not covered.
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed broccoli stored over ready to eat soups in walk-in cooler.
  Damaged/spoiled/recalled food not properly segregated.
  Observed two 5 pound cans of hoisin sauce not properly segregated.
  Food stored on floor.
  Plastic container of soy sauce stored on kitchen floor Multiple boxes of food stored on walk-in freezer floor
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed on cook line a whisk stored in standing water 80°F
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed open water bottle on cook line
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee preparing raw chicken with a bracelet on left wrist observed employee wearing a watch right wrist while preparing food stored
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container with no handle stored in container of edamame. Observed in tempura flour container
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave has accumulation of food debris small black microwave
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Low boy freezer.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Located by ice machine
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired on December 1 2024
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.