Main Moon Chinese Restaurant
5444 Dogwood Dr, Milton, FL 32570 · Permanent Food Service · License 6701304
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection8 high priority (7 fixed by the Sep 30 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate, 2 basic (1 repeat)-34
- 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 visitsComplaint inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, observed precooked breaded chicken 81f, cooked krab rangoon 82f on kitchen counter. Operator states cooling for over 2 hours.
Stop Sale issued due to food not being in a wholesome, sound condition.
Raw with ready to eat. Upon inspection, observed employee place bowl used to scoop raw beef into container of cooked pork in upper make bar cooler. Observed raw beef on bottom of bowl.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Upon inspection, observed precooked breaded chicken 81f, cooked krab rangoon 82f on kitchen counter. Operator states cooling for over 2 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed imitation krab sticks 49f, less than 4 hours per operator.
Repeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Upon inspection, observed precooked breaded chicken 81f, cooked krab rangoon 82f on kitchen counter. Operator states cooling for over 2 hours.
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Upon inspection, observed employee place bowl used to scoop raw beef into container of cooked pork in upper make bar cooler. Observed raw beef on bottom of bowl.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Upon inspection, observed raw containers of raw chicken stored over ground pork in walk-in cooler.
Repeat violation
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Upon inspection, observed license available to be expired as of 06/01/26. Operator was able to renew license during inspection, and current license was observed.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Upon inspection, observed FRLA training certificates with only names of employees and dates of training. No trainer identification observed on certificates.
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
Upon inspection, observed container of raw cut diced chicken store uncovered in walk-in cooler.
Food stored on floor.
Upon inspection, observed storage containers of raw broccoli stored in floor in walk-in cooler.
Repeat violation
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.