Moon Thai

1118 S Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2328178

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 3, 2026

What drove the grade

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.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 11 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

16 violations found

First visitAug 3, 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.
16 violations found:
- 4 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: 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.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed throughout reach in coolers and walk in cooler raw chicken stored over vegetables and tofu.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed throughout reach in freezer and walk in cooler raw chicken stored over fish and beef.
- 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. Observed Dishwasher (Chlorine 0ppm); . Operator primed and sanitizing solution is still at 0ppm. Advised operator to stop use of dish machine and utilize three compartment sink to sanitize all dishes until repaired
Intermediate1
- Code 53, Manager certification and employee training: 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. 8 employees present with no certified manager manager on site.
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of carrots stored on floor at rear of kitchen. Operator removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed in container of sugar.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed stored between reach in coolers at cook line. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in containers of flour and dry rice.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at reach in freezer next to walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed throughout.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed at cook line, to go bowls. Operator inverted.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at cook line reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed throughout kitchen.
  Unclean building components, attachments or fixtures.
  Observed at hood system with grease build up.
  Floor soiled/has accumulation of debris.
  Observed throughout cook line.
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.