Moon Thai
Last inspected: Jan 5, 2026
18
Score
Public records show 11 inspections at Moon Thai stretching back to 2022. The newest entry in the record is dated Jan 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to eight violations before.
Looking across the full record, “exterior door has a gap at the threshold that opens” is the recurring theme, flagged eight times.
Moon Thai's latest score of 18 falls below the Coral Gables average of 68. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
5
Critical latest
3
Major latest
13
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice at front counter and rear storage areas with no time mark. As per chef for 2 hours. Chef placed time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler tofu (45F - Cold Holding). As per operator less than 3 hours.
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink from water bottle with gloves then proceed to organize dishes and complete frying tempura shrimp with changing gloves. Coached employee on proper glove usage.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw bags of chicken stored over dried noodles.
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); . Operator primed and sanitizing solution is still at 0ppm. Advised operator to stop use of dish machine and utilize three compartment sink to sanitize all dishes until repaired.
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink at sushi bar blocked by storage cart.
31A-09-4
Intermediate - No soap provided at handwash sink. Observed for all hand sinks in kitchen area.
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training dates not on certificates.
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed throughout in containers of panko, flour and sauces.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Observed license dated 10/1/25 posted at hostess station.
50-09-4
Basic - Dead roaches on premises. Observed 1 dead in hand wash sink at rear server station. Manger removed and discarded.
35A-03-4
Basic - Employee drinking while preparing food. Observe employees personal water drink from water bottle while also frying tempura shrimp at cook line.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at sushi station, employee backpack stored on shelf that holds serving bowls/dishes.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Ice bucket/shovel stored on floor between uses. Observed stored at entrance of kitchen under hand sink.
10-14-5
Basic - Ice scoop handle in contact with ice. Observed at ice machines throughout.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep line table at cook line stored between lids.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves throughout.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go trays at sushi bar not inverted.
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at fryer prep area cook line buckets stored on floor.
21-38-4
18
Aug 7, 2025
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler raw shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding). As per operator for about 1 hour from walk in cooler. Operator place ice to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler at cook line as well as at sushi bar, raw lamb and fish stored over leafy greens. Operator removed and stored correctly. **Corrected On-Site**
08A-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employees engaging in food preparation with no certified manager present. **Repeat Violation**
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed used as dump sink at ware washing area. Operator cleaned. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped containers of chicken,, beef and fish at walk in cooler. Operator advised employee to begin to place labels. **Corrective Action Taken**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed at sushi bar in a container of sesame seeds. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink stored in cook line cutting board prep table. Operator removed and sanitized area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees backpack stored on top of canned goods at dry storage area. Operator removed. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezers throughout. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at sushi bar in a container of krab dip. Operator removed. **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves. **Repeat Violation**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in freezers at dry storage area.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage area.
36-02-5
30
Apr 21, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink next to dish area used at dump sink. Employee removed and cleaned. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-21: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed at total of 7 employees engaging in food prep. **Warning** - From follow-up inspection 2025-04-21: Still observed **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed both rear exit doors of restaurant, one in kitchen area the other at dry storage/ bathroom area. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-21: Still observed at both exits. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed at exit door next to dry storage shelf. **Warning** - From follow-up inspection 2025-04-21: Still observed at exit door next to dry storage shelf. **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed throughout cook lines. **Warning** - From follow-up inspection 2025-04-21: Still observed cook lines. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Observed at waiter prep station. **Warning** - From follow-up inspection 2025-04-21: Still observed **Time Extended**
10-14-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In all reach in freezers. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-21: Still observed ice buildup in multiple reach in freezers. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at dry storage in container of sugar. **Warning** - From follow-up inspection 2025-04-21: Still observed **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout soiled. **Warning** - From follow-up inspection 2025-04-21: Still observed **Time Extended**
23-03-4
58
Feb 17, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Jul 30, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
33
Feb 6, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler located across from center cook line stove area. **Warning** - From follow-up inspection 2024-02-06: Observed reach in cooler located across from center cook line stove, being repaired at time of inspection. **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on top of reach in freezer, not kept inverted, located next to back kitchen exit door. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-06: **Time Extended**
24-05-4
86
Feb 5, 2024
Complaint Full
2 critical violations. 2 major violations. 16 minor violations.
View 20 violations
High Priority - Stop Sale issued due to adulteration of food product. Observed 1 dead flying insect inside rice cooker, while rice was still being cooked, at kitchen cook line area. Manager discarded entire container of rice into trash bin. No other live flying insects observed at time of inspection. **Corrected On-Site** **Warning**
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Wonton Soup Station: tofu (56F - Cold Holding); salad w/ cut tomatoes (51F - Cold Holding) as per cooked less than 4 hours. Manager placed on ice for rapid cooling. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer not in use on top of kitchen counter, across from ice machine. Observed soiled can opener blade at kitchen counter. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink next to three compartment sink, bowls stored inside. Manager removed items. **Corrected On-Site** **Warning**
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on top of reach in freezer, not kept inverted, located next to back kitchen exit door. **Repeat Violation** **Warning**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area. **Warning**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Observed at dry storage area of kitchen, a condiment container used as scoop in a container of sugar. Observed at sushi bar a condiment cup in spicy mayo container used as scoop. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Stored food not covered. Observed in walk in cooler a container of raw chicken and cut lettuce stored uncovered. **Repeat Violation** **Warning**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler located across from center cook line stove area. **Warning**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cookline at kitchen area. **Repeat Violation** **Warning**
23-03-4
Basic - In-use tongs stored on oven door handle between uses. Observed at kitchen area and sushi bar area. **Repeat Violation** **Warning**
10-20-4
Basic - Food stored on floor. Observed in walk in cooler 2 buckets of soy sauce stored on floor. **Warning**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area. **Repeat Violation** **Warning**
36-73-4
Basic - Floor area(s) covered with standing water. Observed throughout kitchen area. **Warning**
36-22-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a sticky fly trap with a heavy accumulation of dead flying insects, at rear of kitchen near three compartment sink. **Warning**
35A-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed throughout kitchen area. Manager removed and stored each on lower shelves. **Corrected On-Site** **Warning**
21-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area. **Repeat Violation** **Warning**
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area. **Warning**
21-12-4
Basic - Cutting board has cut marks and is no longer cleanable located at kitchen prep tables. **Warning**
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at rear of kitchen near dry storage area. **Warning**
42-01-4
27
Jan 30, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (58F - Cold Holding); kale (58F - Cold Holding) located next to wok at cookline, less than 4 hours. Chef submerged food containers in ice for rapid cooling. Observed tofu (50F - Cold Holding); salad w/ cut tomatoes (54F - Cold Holding) located inside reach in cooler at soup/salad prep station, less than 4 hours. Chef removed all food items and placed into walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over packages of lettuce inside walk in cooler.
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled slicer on top of kitchen counter, across from ice machine. Observed soiled can opener blade at kitchen counter.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training for Evelyn Torres who has been hired for approximately 7 months by restaurant establishment.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when hot water faucet is turned on, unable to take a temperature, handwashing sink locate next to triple sink at kitchen area. Manager turned on hot water valve under sink, water reached minimum temperatures of 85F and above. **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle, stored in a container of uncooked rice, located on storage shelves towards back kitchen area.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on top of reach in freezer, not kept inverted, located next to back kitchen exit door.
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employees bag of grapes stored inside reach in cooler, on top a container of spring rolls. Manager removed employee personal food from cooler unit. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.
35B-01-4
Basic - Floor soiled/has accumulation of debris located under storage shelves towards back kitchen area.
36-73-4
Basic - In-use tongs stored on oven door handle between uses located at kitchen area. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cookline at kitchen area.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic to-go containers not kept inverted, located at sushi station. Manager inverted containers. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Observed chopped green onions, white onions and carrots stored uncovered inside walk in cooler.
08B-12-5
35
Apr 17, 2023
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked food from the floor but didn't wash hands.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris inside warewashing machine. Manager sent employee to clean the machine.. **Corrected On-Site**
16-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils not inverted at kitchen.
24-07-4
Basic - Food stored on floor. Employee removed bag. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
61
Mar 29, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored above strawberries located in the reach in cooler opposite cookline. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: raw salmon (45F - Cold Holding); raw tuna (44F - Cold Holding)wahoo (45F - Cold Holding) as per operator about an hour ago.operator placed in reach in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation encrusted grease and food debris. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed food container stored in unit by the front counter. **Corrected On-Site**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation**
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Observed cooked fish fillets stored by the hand wash sink,front counter uncovered . **Corrected On-Site**
08B-36-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the reach in freezer by the front counter.
14-69-4
Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease.
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed for the white standing unit by the back door.
22-16-4
Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation grease.
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed green onions stored above cooked rice located in the walk-in cooler. **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at the mop sink. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation dust,passage to expo.
36-34-5
37
Jul 12, 2022
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored in room temperature by the cook line. As per operator, holding less than 30 minutes. They moved the eggs into the reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above vegetables and sauces inside the walk in cooler. The operator removed the eggs. **Corrected On-Site**
08A-05-6
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 - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle using to scoop rice. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gasket at the sushi bar reach in cooler. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed meats stored on the floor in the back kitchen, the operator removed the items. **Corrected On-Site**
08B-47-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on the ceiling in the walk in cooler.
36-68-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
41
Frequently Asked Questions
When was Moon Thai last inspected?
The most recent health inspection at Moon Thai on file is from Jan 5, 2026. The public record contains 11 inspections in total.
What is the most common violation at Moon Thai?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited eight times, more than any other issue at Moon Thai.
How does Moon Thai compare to other restaurants in Coral Gables?
Moon Thai most recently scored 18 out of 100, which is lower than the Coral Gables average of 68.
Has Moon Thai's inspection record improved over time?
No. Recent inspections at Moon Thai have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Moon Thai 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 Thai inspected?
Based on the inspection history on file, Moon Thai is inspected around three times per year on average.
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