Moon Cricket Cafe
Last inspected: Dec 9, 2025
12
Score
Across the available record, Moon Cricket Cafe has eight inspections on file, the first dated 2022. The most recent visit was on Dec 9, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around 14 violations to closer to 18 violations.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged five times.
Moon Cricket Cafe's latest score of 12 falls below the Winter Garden average of 66. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
6
Critical latest
5
Major latest
15
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
6 critical violations. 5 major violations. 15 minor violations.
View 26 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and Raw Calamari over cooked chicken wings in cooler at cook line. **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans dated 11-20-25/walk in cooler.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Black beans in walk in cooler dated 11-20-25. See stop sale.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Philly Steak (46 F- Cold Holding)/cook line reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Philly Steak (46 F- Cold Holding); **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hydrogen peroxide on dry storage shelf with food. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets at cook line. White cutting board on prep table spike. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at the bar. **Corrected On-Site**
31B-02-4
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. Manager have employee filled out and sign. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid hanging on shelf. Operator removed. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen. **Repeat Violation**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler. Operator cut the bag. **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Operator swapped covered trash can from men's restroom. **Corrected On-Site**
32-12-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.
13-04-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line.
36-73-4
Basic - Floors not maintained smooth and durable. Floor in the kitchen.
36-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 76F at cook line.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women restroom. Operator replace sign. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler at the bar.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under dish washing sink.
29-11-4
12
Mar 28, 2025
Routine - Food
6 critical violations. 1 major violation. 7 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Bottle of acetaminophen stored on dry storage shelf with sauces and biscuit mix **Repeat Violation**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. One can of artichoke.
01B-01-4
High Priority - Live, small flying insects found One fly outside walk in cooler
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ice cream in reach in cooler. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice potato salad (52F - Cold Holding); Rice (62F - Cold Holding) **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on prep table next to croutons. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board soiled Fryer baskets soiled **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen soiled **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Outside walk in cooler.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator changed water and heated. Rechecked 178 In water 112F at cook line **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in the kitchen
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards soiled Reach in cooler gaskets by cook line soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by cook line soiled Walk in cooler shelves soiled
22-16-4
26
Dec 26, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb By back door
29-34-4
High Priority - Container of medicine improperly stored. On dry items shelf **Corrected On-Site** **Repeat Violation**
41-07-4
Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards on cooks line **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing clear toxic substance not labeled at the bar **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom 71F
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured at the bar **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above three comp sink and in dry stock area **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Behind equipment on cooks line **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By grill 99F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Outside of fryer doors and pull,out drawers on cooks line 2)Sides of oven and flat top on cooks line
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Frilled toothpicks on cooks line **Corrected On-Site**
25-06-4
37
Apr 9, 2024
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
29
Jan 24, 2024
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working on raw fish changed gloves without washing hands then grabbed sauerkraut and put on grill.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over pickles Mahi over Sauerkraut in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 47F Tuna salad 46F, cooked beans 47F, Cole slaw 47F less than 4 hours per manager moved to Walk in cooler temperature rechecked Tuna salad37F, Cooked Rice 36F, Cole slaw 39F, cooked beans 39F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushroom holding at 117F on cook line holding for less than 4 hours reheated to 176F. **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Bottle at the bar.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop at front bar soil.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken wings held more than twenty four hours per operator no date mark, walk in cooler.
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and Mahi/manager removed from package. **Corrected On-Site**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor area(s) covered with standing water. In kitchen in front of the stove. **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. Cook line behind cooking equipment.
36-73-4
Basic - Food stored on floor./buckets of pickles on walk in cooler floor.
08B-38-4
Basic - Light not functioning. Cook line two lights are not functioning.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ike substance or slime. Ice machine exterior soiled. Cook line hood filters soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dish machine. **Repeat Violation**
36-27-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
26
Sep 29, 2023
Complaint Full
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw calamari 46F, less than 4 hours/walk in cooler/iced/rechecked 40F. **Corrected On-Site**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed employee pick up raw fish and shrimp then touched containers and handles without washing hands, advised/ **Corrected On-Site**
12A-09-4
High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./kitchen employee, advised/ **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken wings/fry station cooler. Raw calamari stored over sauerkraut/walk in cooler/ **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk at the bar cooler.
02C-03-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./spinach dip, front reach in cooler/ **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at the bar not labeled. Chemical spray bottle hanging on storage rack/kitchen not labeled.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Kitchen hand sink soiled.
23-03-4
Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues./3 door reach in freezer next to ice machine. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner./raw fish thawed in standing water/ **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.
36-27-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./fry station kitchen employee/ **Corrected On-Site**
13-04-4
Basic - Floor soiled/has accumulation of debris./under cook line cooking equipments.
36-73-4
Basic - Hole in or other damage to wall./under kitchen han sink. **Repeat Violation**
36-24-5
25
Jun 6, 2023
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
47
Dec 16, 2022
Routine - Food
1 critical violation. 2 major violations. 17 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Raw chicken over burgers in stand up freezer
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in hand sink at front counter **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Ice machine
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.At bar
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over ware wash area has dust
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table with slicer
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet server
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Food offered in a way that misleads/misinforms the consumer. Menu item has Yellowtail Snapper. Per owner unable to get snapper at this time. Servers/staff telling customers serving Mahi Mahi instead. Have menu item marked out on menu for corrective action **Corrected On-Site**
52-11-4
Basic - Food stored on floor. Oil bottle on the floor **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall under hand sink at ware wash area Crack in wall by prep sink next to walk in cooler
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at oven in water at 102f
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves Cooler at cook line debris
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing over dry storage
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink front counter
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave at cook line Hood filters Reach in coolers have debris
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at ware wash has a slow drain
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink at ware wash area
29-11-4
30
Frequently Asked Questions
When was Moon Cricket Cafe last inspected?
The most recent health inspection at Moon Cricket Cafe on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Moon Cricket Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Moon Cricket Cafe.
How does Moon Cricket Cafe compare to other restaurants in Winter Garden?
Moon Cricket Cafe most recently scored 12 out of 100, which is lower than the Winter Garden average of 66.
Has Moon Cricket Cafe's inspection record improved over time?
No. Recent inspections at Moon Cricket Cafe have averaged around 18 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Moon Cricket Cafe 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 Moon Cricket Cafe inspected?
Based on the inspection history on file, Moon Cricket Cafe is inspected around three times per year on average.
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