Moon Thai & Japanese
16311 SW 88 St, Miami, FL 33196 · Permanent Food Service · License 2332333
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (no follow-up needed), 1 intermediate, 13 basic (5 repeats); basic violations cost 12 at most-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 4, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked white rice (111°F - Hot Holding). Per operator cooked at 2:00pm.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw chicken in deli container in the same box container as chili peppers in a bag and green beans in a bag, inside reach in freezer near walk ins.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shelled eggs over ready to eat sauces inside walk in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed blocked by a keg, 35lb gallon of oil and electrical bike, the handwashing sink near rice cookers.
Basic13
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed wontons not covered inside chest freezer across rice cookers.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting board with deep grooves near handwashing sink. Operator discarded.
Fixed on the spot
Equipment in poor repair.
Observed in disrepair door gaskets of reach cooler #4 near grill stove and walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in white chest freezer near walk ins.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine sanitizer solution bucket at 0ppm in sushi area.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed four wet wiping cloths on the cookline shelf.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled with accumulation of grease and a piece of human hair the shelf above prep area near handwashing sink housing tea pots. Observed soiled with black substance the door gaskets of reach in coolers across cookline and for the walk in freezer. Observed sanitizer shelf soiled with accumulation of rust at 3CS.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed not closing completely both male and female restrooms doors.
Covered waste receptacle not provided in women's bathroom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed disrepair the floor inside walk in cooler.
Repeat violation
Floor soiled/has accumulation of debris.
Observed soiled floors inside walk in coolers across cooler.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal cell phone on shelf where clean plates are stored for service.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed unsecured tanks next to handwashing sink near rice cookers, under prep sink near walk in coolers and by walk in cooler.
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.