Moon Thai & Japanese Rest
Last inspected: Oct 13, 2025
35
Score
Going back to 2023, Moon Thai & Japanese Rest has 11 inspections in the public record. On Oct 13, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 77, which Moon Thai & Japanese Rest's 35 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Oct 13, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
35
Jul 15, 2025
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Apr 16, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Can of butane stored with containers of tempura behind sushi prep areas under handwashing station. Operator reorganized. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw pork stored over unwashed produce cook line flip top reach in cooler. Operator reorganized. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line heavily soiled with food debris/slime.
22-02-4
Basic - Standing water in bottom of right cook line reach-in flip top cooler.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease. Top exterior surface of dishwasher soiled with dust/food debris.
23-03-4
61
Mar 21, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi bar, spoons were stored in a pan of room temperature water. The water was discarded. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. In the bin a teriyaki sauce, a pint container was stored inside and used to dispense the food. The item was removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container in ice machine/ice bin. At the fountain soda station. Soda was removed. **Corrected On-Site**
12B-14-4
86
Jan 21, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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. Bar dish machine tested at 0ppm. Operator replaced chlorine solution and primed machine, tested at 100 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Food with mold-like growth. Mold found on asian potatoes in walk in cooler. Operator discarded. See stop sale. **Corrected On-Site**
01B-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in cook line cooler and walk in cooler. Operator reorganized. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Broken down boxes stored in handwashing sink in bar area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Reach in cooler gaskets on cook line torn and in poor repair.
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in bar area.
22-20-5
Basic - Standing water in bottom of right reach-in-cooler in sushi prep area.
29-49-6
Basic - Floor tiles in walkway from kitchen to sushi prep area missing and/or in disrepair.
36-17-5
47
Jul 11, 2024
Complaint Full
3 critical violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
41
May 23, 2024
Complaint Full
7 critical violations. 5 major violations. 8 minor violations.
View 20 violations
High Priority - Stop Sale issued due to adulteration of food product. Bottle in ice used for food, bottle and ice removed Cut lettuce and tomato stored at the dishwasher **Corrected On-Site**
01B-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed when person left work area and returned to work with food. Proper procedure was explained to the cooks. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter table top cooler at salmon (46F - Cold Holding); yellowtail (47F - Cold Holding), chef stated items were in case 1 or 2 hours the most. Chef moved items to working unit
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut Cucumber wrap in paper towels. Chef removed paper towels and was cucumber **Corrected On-Site**
14-86-1
High Priority - Food stored in ice used for food. See stop sale. Bottle of water stored in crushed ice used on cooked vegetables to cool. See stop sale All was discarded **Corrected On-Site**
08B-56-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef left area and put gloves on before washing hands. Explained the proper procedure on how to wash hands and wear gloves **Corrective Action Taken**
12A-07-5
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. Dishwasher ppm at 0 Chef changed bucket and primed to100 ppm **Corrected On-Site**
22-41-4
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. No cleanup poster. Emailed vomit and diarrhea cleanup poster
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels atr front bar hand wash sink. Manager filled paper towels **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer on site
05-08-4
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. Email form for employee agreement
11-26-1
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
Basic - Bowl or other container with no handle used to dispense food. Bowls were removed and discarded **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles on coolers on cook line with old food debris.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee was discarded **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored in a prohibited area. Cut lettuce and tomatoes were in the dishwasher shelf in a bus pan. Chef discarded lettuce and tomatos. See stop sale All discarded **Corrected On-Site**
08B-37-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front counter coolers and fish reach in cooler at sushi bar.
05-09-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Woman's purse was in the ware wash area on clean pots and pans. Purse was removed from kitchen area **Corrected On-Site**
40-01-4
14
Feb 1, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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. Manager changed sanitizer bucket and primed to 100 ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front bar used as a storage unit. Manager emptied hand wash sink **Corrected On-Site**
31A-09-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
74
Jul 19, 2023
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage area can of plum sauce with large dent- see Stop sale.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken not separate over cooked potatoes- operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station- Curry sauce 53-54F- cold holding- operator stated- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal container inside- educated operator employee removed.
31A-11-4
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan of sushi rice - emailed form to operator. **Corrected On-Site**
03F-10-5
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler at end of cookline- avocado in use with stickers still attached- educated operators- employee removed. **Corrected On-Site**
08B-39-4
33
Jun 15, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
61
Feb 16, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
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.
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 Compartment sink.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table with cookers
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to stove used to store utensils
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. Soup in Walk In Cooler
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin below Soda Fountain
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
43
Frequently Asked Questions
When was Moon Thai & Japanese Rest last inspected?
The most recent health inspection at Moon Thai & Japanese Rest on file is from Oct 13, 2025. The public record contains 11 inspections in total.
What is the most common violation at Moon Thai & Japanese Rest?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at Moon Thai & Japanese Rest.
How does Moon Thai & Japanese Rest compare to other restaurants in Coral Springs?
Moon Thai & Japanese Rest most recently scored 35 out of 100, which is lower than the Coral Springs average of 77.
Has Moon Thai & Japanese Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Moon Thai & Japanese Rest have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Moon Thai & Japanese Rest 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 & Japanese Rest inspected?
Based on the inspection history on file, Moon Thai & Japanese Rest is inspected around four times per year on average.
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