Angry Moon Cafe
2401 PGA Blvd #194, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6008241
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection5 high priority (2 fixed by the Oct 30 follow-up, 3 fixed on the spot, 2 repeats), 2 basic (1 repeat)-22
- Administrative complaint on Oct 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
More time given
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 2 dead roaches on floor next to trash can by oven, discussed with person in charge who cleaned and sanitized area.
Fixed on the spot
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. In reach in cooler under coffee maker portioned butter (50°F - Cold Holding) per chef product not portioned or prepared today and held in cooler for more than 12 hours, discussed with chef see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler under coffee maker portioned butter (50°F - Cold Holding) per chef product not portioned or prepared today and held in cooler for more than 12 hours, discussed with chef see stop sale. On shelf at cook line sliced tomatoes (78°F - Cold Holding) per chef product removed from reach in cooler approximately 20 minutes ago and left out, discussed cold holding with chef who moved product back to cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On shelf above stove melted butter (119°F - Hot Holding) per chef product prepared approximately 2 hours ago, discussed hot holding with chef who moved product to stove to reheat to 165°F+.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw sliced salmon stored above ham quiche, discussed with chef who corrected storage of products.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Approximately 1 live roach on floor under coffee dispenser at front counter. Approximately 1 live roach on floor behind trash can next to oven, discussed with chef to eliminate all roaches and clean and sanitize areas.
Repeat violationAdministrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
At front counter wood no longer sealed with accumulation of black slime like substance, discussed with operator to repair or replace.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
At wine bar approximately 2 dead roaches under counter. Approximately 1 dead roach on floor next to door at entrance to kitchen. Approximately 2 dead roaches under ice storage bin at front counter. Approximately 1 dead roach on metal tray with sealed bottles of cooking oil. Discussed with person in charge to eliminate all roaches and clean and sanitize areas.
Repeat violationAdministrative complaint
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.