Moon Dog Pie House

116 Bartram Oaks Walk #105, St. Johns, FL 32259 · Permanent Food Service · License 6501844

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
4 high priority (1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 6 basic
-37
Administrative complaint on Aug 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score43

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

Inspection history

1 inspection · 1 visit

Aug62026

Routine inspection

13 violations found

First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 4 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In the walk in cooler, cooked noodles from 7/28 and 7/31 not used or discarded writhing 7 days. Operator removed to discard.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the flip top salad area reach in cooler, grape leaves (48°F - Cold Holding) stored in cooler directly next to cooling chicken wings.
  Repeat violationAdministrative complaint
  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.
  Pizza held utilizing time as public health control with no time marking available. Employee states less than 30 minutes set out.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  No backflow preventer installed after splitter for black hose hanging in mop sink.
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.
  Egg plant parm cooked on 8/03 with nonproductive date marking.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cook line soiled with food residue staining. Flour scoop in bag of flour with accumulation of flour stuck to scoop handle and sides. Iced tea dispensers at front counter with build up in the nozzles.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at warewashing hand wash sink. Employee replaced paper towels.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Metal pizza paddles stored directly on top of pizza oven with dust build up.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Broken handle from salad flip top reach in cooler. Middle door to stand up reach in freezer with torn door gasket.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Food and grease debris build up on sheet tray divider between reach in cooler and fryers. Pizza oven top portion with dust accumulation. Food debris build up in pass through window cook line reach in cooler top door gasket.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean plastic containers stacked while wet.
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  Cove molding of prep line wall missing, water pooling at base of wall.
  Floor area(s) covered with standing water.
  Standing water on floor of prep area along wall and in front of bulk ice bin.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.