China Moon
Last inspected: Apr 8, 2026
52
Score
The health department has logged 10 inspections at China Moon, the earliest from 2022. The most recent visit was on Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “raw animal food stored over ready-to-eat food”, which has been cited six times.
Compared to other Lutz restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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 For cooked chicken pierces on cook line and cut cabbage. Manager time marked items **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken, wings, stored overcooked, pork and raw shelled eggs, stored over, cut cabbage in walk in cooler. Manager moved items **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags in reach in freezer holding cooked meats on cook line **Repeat Violation**
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked noodles, cooked rice, and cooked meat in walk-in cooler with no dates
02C-02-5
Basic - Food stored on floor. Case of onions stored on floor in walk in cooler. Manager got off of floor **Corrected On-Site**
08B-38-4
Basic - Light not functioning. Observed multiple lights out in dish area
36-62-4
52
Nov 21, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Raw chicken above cooked dumplings in small cooler by steam table, operator removed raw chicken to bottom shelf, **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution in sanitation bucket over 200 ppm , operator added water to bucket and tested again as 100ppm **Corrected On-Site** **Repeat Violation**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodles and cooked pork in walk in cooler over 24 hours no date mark.
02C-02-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizing solution between uses. Operator removed it to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Reach-in cooler in cooling interior/shelves have accumulation of soil residues.
22-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed broccoli, operator washed broccoli **Corrective Action Taken**
08B-39-4
43
Jun 24, 2025
Complaint Partial
No violations found.
100
Jun 4, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags storing cooked pork in walk in cooler
14-31-5
High Priority - Toxic substance/chemical improperly stored. Observed can of RAID and and roach killer on shelf next to rice noodles in storage. Manger moved **Corrected On-Site**
41-10-4
Intermediate - No complete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager had form partially completed. Manager filled out rest of form **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk in cooler
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
55
Jan 9, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Employee washed hands with no soap. Employee washed hands in three compartment sink water only
12A-20-4
High Priority - Nonfood-grade bags used in direct contact with food. Cook chicken and cook pork in non grade plastic Togo bags in bowls under reach in cooler employee removed bags from containers. Walk in cooler raw meats in plastic Togo bags **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce walk in cooler employee removed to proper storage **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter cart Cold holding: fresh garlic and oil 56 f
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink water only
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in the sink employee removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table
21-12-4
Basic - Food stored on floor. Oil case on floor by walk in cooler
08B-38-4
30
Jun 21, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.raw chicken over unwashed carrots in walk in cooler **Warning** - From follow-up inspection 2024-06-21: Raw chicken over produce walk in cooler employee removed to proper storage. raw chicken over ready to eat sauce walk in cooler **Time Extended** **Corrective Action Taken**
08A-04-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook chicken reach in cooler cooks line employee removed to proper storage **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-21: Raw chicken over ready to eat sauce walk in cooler. **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2024-06-21: Not observed sent to operator email **Time Extended**
11-27-4
67
Jun 13, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook chicken reach in cooler cooks line employee removed to proper storage **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from stove pots Cold holding: raw beef 46 f raw chicken 47 f cook shrimp 50 f employee moved to freezer raw chicken45 f raw beef 45 f cook shrimp 43 f **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cook pork frozen in plastic to go bag for take out reach in freezer white fridge by register **Warning**
14-15-4
High Priority - Raw animal food stored over or with unwashed produce.raw chicken over unwashed carrots in walk in cooler **Warning**
08A-04-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in three compartment sink **Warning**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.by mop sink blocked by speed racks and dishes employee removed **Corrected On-Site** **Warning**
31A-09-4
Basic - Dead roaches on premises. 1 dead by walk in cooler 4 dead under three compartment sink 3 dead under cooks line 2 dead under fryer **Warning**
35A-03-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves Nonfood-grade containers used for food storage - direct contact with food. Cook pork frozen in plastic to go bag for take out reach in freezer white fridge by register Walk in cooler had cook meat in plastic take out bags Reach in cooler has cook chicken beef in take out Togo bags. **Repeat Violation** **Warning**
14-05-4
37
Jan 23, 2024
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Employee washed hands with no soap. Discussed with management the importance of hand washing
12A-20-4
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 and the time removed from temperature control. Cook rice cook noodles cut cabbage not time marked employee used sticky note to determine time. For 1:50 pm **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding make table on top of stored pans sitting in small containers . Cold holding: cook chicken 52 f cook pork 52 f 2nd temp employee moved to freezer 2nd temp 43 f Fresh garlic and oil sitting on spice Cart 70 f employee placed in freezer. 2nd temp 56 f Cold holding: imitation krab 46 f stored above the inside of reach in cooler on cooks line. Employee placed in freezing 2nd temp 43 f **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat can corn in reach in cooler cook line. Employee removed to proper storage
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce.raw chicken over unwashed carrots in walk in cooler. Employee removed to proper storage **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Cook chicken in plastic to bag employee portioning chicken into containers with non food grade bag. Employee removed bag and placed a food grade one into container. **Corrected On-Site**
14-31-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with management the importance of using the hand washing sink.
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked chicken portioned in bags than put in the freezer due the cooling process
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored cans and plastic handle in hand washing sink by mop sink. Employee removed
31A-11-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler
14-05-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating back kitchen area. Employee moved food to dining room **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food stored on prep table with employee food **Repeat Violation**
08B-49-4
23
Mar 21, 2023
Routine - Food
7 critical violations. 8 major violations. 7 minor violations.
View 22 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly in garlic and oil container on line. Manager discarded. **Corrective Action Taken**
01B-13-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stand up freezer by dry storage.
08A-17-6
High Priority - Presence of insects, rodents, or other pests. Dead fly in garlic and oil mixture on cook line. See stop sale. Manager discarded garlic and oil. 5 spiders in cobwebs above back kitchen entrance. Manager cleaned area and discarded spiders. **Corrected On-Site**
35A-09-4
High Priority - Paper towel used as liner for food container for green peppers.
14-86-1
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach that is not approved to be used on food contact surfaces. Manager went and bought approved bleach during inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting green peppers with bare hands. Discussed with manager. Employee put on gloves before continuing. **Corrective Action Taken**
09-01-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and did not wash hands before handling to go container. Discussed with manager.
12A-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interiors soiled. Interior of stand up freezer by front register. Round single cutting boards heavily soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Can inside hand sink at back kitchen. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles, pork, cream cheese mixture, rice, and chicken not date marked in walk in cooler.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Cigarettes and lighters above prep table. Aleve bottle on prep table. Manager removed all items and stored in employee area. **Corrected On-Site**
41-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Shampoo in dry storage next to noodles. Manager removed phones and shampoo and put in employee area. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris behind oven and rice cookers. Ceiling soiled.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table by chest freezer soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Manager turned on cool running water. **Corrected On-Site**
06-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in soda cooler by front register.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table. Employee drinks in walk in cooler over green onions. Manager moved drinks above prep table to employee area. **Corrective Action Taken**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
11
Oct 27, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
50
Frequently Asked Questions
When was China Moon last inspected?
The most recent health inspection at China Moon on file is from Apr 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at China Moon?
Across the inspection record, “raw animal food stored over ready-to-eat food” has been cited six times, more than any other issue at China Moon.
How does China Moon compare to other restaurants in Lutz?
China Moon most recently scored 52 out of 100, which is lower than the Lutz average of 79.
Has China Moon's inspection record improved over time?
Results have been roughly steady. Inspections at China Moon have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at China Moon 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 China Moon inspected?
Based on the inspection history on file, China Moon is inspected around three times per year on average.
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