Moon Thai & Japanese
Last inspected: Jan 26, 2026
39
Score
Public records show 13 inspections at Moon Thai & Japanese stretching back to 2022. On Jan 26, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “raw animal food stored over or with ready-to-eat food”, showing up four times.
Restaurants in Royal Palm Beach average 81, so Moon Thai & Japanese trails the local norm. The pattern in the record is worth a careful look.
13
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
39
Aug 29, 2025
Routine - Food
No violations found.
100
Aug 28, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
27
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At third reach in cooler by cookline/ wok station- red curry 48-49F- cold holding,yellow curry 48-49F- cold holding cooked duck 45F- cold holding, diced chicken 47F- cold holding, raw chicken 47-48F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in Cooler to quick chill. At fourth reach in cooler by cookline - cooked noodles 48-49F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to reach in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 (Chlorine 0ppm- Corrected to 100ppm) **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi station- employee handled raw salmon with gloves on - then changed gloves without washing their hands- then employee proceeded to handle sushi rice and prepared food for order- educated operator - employee washed hands properly. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At server station handwash sink- employee handled soiled utensils-washed hands for 5 seconds then proceeded to handle clean dishes- educated operator - employee washed hands properly. **Corrective Action Taken** **Warning**
12A-17-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw shrimp not commercially packaged stored over Karan sticks- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station- raw quail eggs stored over seaweed- operator removed. **Repeat Violation** **Admin Complaint**
08A-05-6
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. No time mark on rehydrated rice noodles- operator time marked for remaining 2 hours. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At sushi station handwash sink- large bowl in sink. **Warning**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board sushi station - operator removed. **Corrected On-Site** **Warning**
21-12-4
Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cookline in use avocados with stickers still attached. **Warning**
08B-39-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
27
Sep 10, 2024
Routine - Food
5 critical violations. 1 minor violation.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station non food grade paper towels lining container in contact with raw salmon. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer raw salmon not commercially packaged stored over Krab sticks- operator stored properly. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over soup- operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at server station- Creamer 45F- cold holding , tofu 44F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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 and the time removed from temperature control cannot be determined. See stop sale. No time make on rehydrating rice noodles at cookline- operator placed time make for remaking 3.5 hours. **Corrected On-Site**
03F-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline flip top cooler - in use mango with sticker still attached - educated operator employee removed and washed produce properly. **Corrected On-Site**
08B-39-4
45
Dec 20, 2023
Complaint Full
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Dec 18, 2023
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41. At cook-line flip top cooler cut lettuce (48F - Cold Holding)- food was not prepared or portioned today- - food over stocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill. At cook-line flip top cooler Imitation crab sticks(45F - Cold Holding)- food was not prepared or portioned today- - food overstocked- food out of temperature for 2 hours- operator placed in walk in cooler to quick chill.. ** At cook line re-dehydrated noodles (65F - Cold holding) - food was not prepared or portioned today- - food left out near counter,food out of temperature for 45 minutes - operator placed in walk in cooler to quick chill **Corrected On-Site** **Warning**
03A-02-5
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. At walk in freezer- Ground pork not commercially packaged stored over raw calamari- operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer Raw shrimp not commercially packaged stored over crab stick. Operator removed both items to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi station container of raw fish with non food grade paper towels inside- operator removed paper. At reach in cooler cucumbers on top of non food grade paper towels - operator removed. **Warning**
14-86-1
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. At dishwashing station. Employee handled to go order without washing hands after handling cell phone. Educated operator and employee washed hands. **Corrective Action Taken** **Warning**
12A-29-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At back prep area - cooked rice at 3:30 cooling (72 F - Cooling) to 71F at 4:00 ( cooling since 2:00)- food covered and left out at room temperature- at current rate of cooling food will not reach 70F within. 2 hours- operator moved to walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cook line AND sushi station in use avocados with sticker still attached. Operator removed stickers and washed items. **Corrected On-Site** **Warning**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avocados and produce stored over sauces. **Warning**
08B-17-4
39
Nov 17, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf. **Corrected On-Site** - From follow-up inspection 2023-11-17: At sushi station - raw fish stored over cut vegetables- operator moved raw fish to lower shelf. **Admin Complaint** **Corrected On-Site**
08A-05-6
High Priority - - From initial inspection : 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. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf. **Corrected On-Site** - From follow-up inspection 2023-11-17: At walk in freezer raw chicken not commercially packaged stored over raw beef- operator moved to lower shelf. **Admin Complaint** **Corrected On-Site**
08A-17-6
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned. **Corrected On-Site** - From follow-up inspection 2023-11-17: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce on floor- operator moved off floor. **Corrected On-Site** - From follow-up inspection 2023-11-17: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled. **Corrected On-Site** - From follow-up inspection 2023-11-17: **Time Extended**
02D-01-5
64
Sep 18, 2023
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
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 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.
01B-02-5
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. At walk in freezer raw comminuted pork not commercially packaged stored over raw fish - operator moved to lower shelf. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw fish not commercially packaged over wonton wrappers- operator moved fish to lower shelf. **Corrected On-Site**
08A-02-6
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. At ice machine- employee soda bottle in ice - discarded ice surrounding bottle - see stop sale.
01B-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in cooler at end of cookline- cooked white rice 123F at 1:45 ( cooling since 11:30)- food tightly wrapped in plastic- at current rate of cooling food did not reach 70F within 2 hours- see stop sale.
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by sushi station- raw fish stored sauces - operator moved to lower shelf. **Corrected On-Site**
08A-05-6
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. Emailed form to operator. **Corrected On-Site**
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- raw chicken 50-58F at 1:25 52-56 at 2:00 ( cooling since 10:45)- food left out of cooler - at current rate of cooling food will not reach 41F within remaining hour.- operator moved to walk in freezer to quick chill
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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 for sushi rice- emailed to operator. **Corrective Action Taken**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container in ice machine/ice bin. At large ice machine- employee soda bottle stored in ice- operator removed and discarded ice.
12B-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cookline- phone on prep table- operator removed.
40-06-5
Basic - Food stored on floor. Soy sauce on floor- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline - knife in between two reach in coolers - operator removed and placed to be cleaned. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses- at cookline oven handle.
10-20-4
Basic - Working containers of food removed from original container not identified by common name. At dry storage shelf- container of sugar not labeled - operator labeled. **Corrected On-Site**
02D-01-5
19
Dec 7, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored above unwashed onions in walk 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 soiled. Operator moved to ware washing area **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine
16-37-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
67
Oct 21, 2022
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Oct 6, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was Moon Thai & Japanese last inspected?
The most recent health inspection at Moon Thai & Japanese on file is from Jan 26, 2026. The public record contains 13 inspections in total.
What is the most common violation at Moon Thai & Japanese?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Moon Thai & Japanese.
How does Moon Thai & Japanese compare to other restaurants in Royal Palm Beach?
Moon Thai & Japanese most recently scored 39 out of 100, which is lower than the Royal Palm Beach average of 81.
Has Moon Thai & Japanese's inspection record improved over time?
Results have been roughly steady. Inspections at Moon Thai & Japanese have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Moon Thai & Japanese 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 inspected?
Based on the inspection history on file, Moon Thai & Japanese is inspected around four times per year on average.
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