Moya Sushi Asian Cuisine
864 Saxon Blvd Ste 36-37, Orange City, FL 32763 · Permanent Food Service · License 7406363
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 basic-11
- Safety score89
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 visitSep 9, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
See Stop Sale .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Placed above fill line in cook line expo table, egg rolls (45-46°F - Cold Holding);operator reduced amount and instructed to discard top level .
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in kitchen reach- in - freezer .
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Operator relocated
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside, rear door by dish machine.
Code 36, Floors, walls, ceilings and ventilation: Hole in wash ware area ceiling tile.
Kitchen floor loor soiled/has accumulation of debris.
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.
- Stop sale
- An order that the food can’t be sold or served.