Blue Moon Fish Company
Last inspected: Jan 30, 2026
27
Score
Across the available record, Blue Moon Fish Company has eight inspections on file, the first dated 2022. On Jan 30, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged two times.
Blue Moon Fish Company's latest score of 27 falls below the Lauderdale-by-the-Sea average of 78. The pattern in the record is worth a careful look.
8
Inspections
7
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - 1. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Storage room reach in freezer - raw fish stored over ready to eat prepared spinach. Operator stored all items properly. 2. Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - 1 entree of cooked fish stored under raw lobster on speed rack. Operator stored all items properly. **Corrected On-Site**
08A-02-6
High Priority - Dish employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw fish. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Seafood area - flip top #2 - meringue (58-60F). Per operator item ambient cooling since 10:30am, current time 3pm. Reviewed proper cooling. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood area - flip top #2 - key lime pie (48-52F). Per operator item placed in unit almost 4 hours ago. Operator moved item to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Seafood area - flip top #2 - meringue (58-60F). Per operator item ambient cooling since 10:30am, current time 3pm. Reviewed proper cooling. See stop sale.
03D-06-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline- Sanitizer Bucket (Quaternary over 400ppm). Operator diluted solution. Quaternary 400ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine #1 and flake ice maker.
22-20-5
27
Sep 22, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Fronte Pomodoro San Marzano dell' Argo Sarnese- Nocerino two 5 lb cans Seawatch ocean clam juice 14 oz
01B-01-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dropped mushroom from floor with gloved hands while preparing food item then continued food preparation. Reviewed proper hand washing, Employee washed hands and changed gloves. **Corrected On-Site**
12A-29-4
Basic - Bowl or other container with no handle used to dispense food. In container of ceviche at front line, operator stored properly. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable at cook line.
14-09-4
Basic - Standing water in bottom of reach-in-cooler at front line dessert reach in cooler. **Repeat Violation**
29-49-6
64
Jun 12, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator canning cooked cabbage at retail. Operator to stop process until plans have been approved. **Warning**
03G-50-1
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, or dust in kitchen, prep, and ware wash areas. **Warning**
36-34-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on lights in dry storage area. **Warning**
38-07-4
Basic - Covered waste receptacle not provided in employee unisex bathroom. **Warning**
32-12-6
Basic - Standing water in bottom of single door, True reach-in-cooler at sushi prep counter **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen black beans thawing at room temperature on speed rack in kitchen. **Warning**
06-01-5
70
Nov 20, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
52
May 14, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and provided
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed in warehouse washing area. Operator removed **Corrected On-Site**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed at bar area. Operator removed **Corrected On-Site**
08B-49-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 1 door stainless right side cook line **Repeat Violation**
14-36-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
70
Apr 1, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
41
Dec 1, 2022
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mushrooms (53F - Cooling) in one door reach in at cook line; as per operator food cooked last night; food covered and overstocked; Food never reached 41° F within 6 hours; See Stop Sale
03D-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corvina used for ceviche - no proof of parasite destruction ; operator provide during inspection; **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored above shrimp commercially packaged Operator reversed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. mushrooms (53F - Cooling) in one door reach in at cook line; as per operator food cooked last night; food covered and overstocked; Food never reached 41° F within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - 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- butter and roasted garlic at raw bar station has no time mark; as per operator food out for 15 minutes; operator time marked; **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (105-121F - Hot Holding) at steam table at cook line; as per operator food cooked 15 minutes prior and placed in steam table; food double panned; operator removed one pan and placed food to be reheated to 165F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- rise scoop in water at 101 F Operator discarded water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Opened employee beverage container in a cold holding unit at raw bar station with food to be served to customers. Operator removed **Corrected On-Site**
12B-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- in sugar and rise containers Operator stored properly **Corrected On-Site**
10-01-5
32
Frequently Asked Questions
When was Blue Moon Fish Company last inspected?
The most recent health inspection at Blue Moon Fish Company on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Blue Moon Fish Company?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Blue Moon Fish Company.
How does Blue Moon Fish Company compare to other restaurants in Lauderdale-by-the-Sea?
Blue Moon Fish Company most recently scored 27 out of 100, which is lower than the Lauderdale-by-the-Sea average of 78.
Has Blue Moon Fish Company's inspection record improved over time?
Results have been roughly steady. Inspections at Blue Moon Fish Company have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Blue Moon Fish Company means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Blue Moon Fish Company inspected?
Based on the inspection history on file, Blue Moon Fish Company is inspected around three times per year on average.
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