Moon Thai & Japanese
Last inspected: Feb 23, 2026
17
Score
Moon Thai & Japanese has been inspected 11 times since 2023. On Feb 23, 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.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to 10 violations before.
Looking across the full record, “identity of food or food product misrepresented” is the recurring theme, flagged four times.
That's lower than the typical Weston restaurant, which scores around 72. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
4
Major latest
8
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
17
Oct 14, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
23
Mar 20, 2025
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with chee hou sauce at dry storage area. Operator informed and stop sale issued.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp and chicken cold held in flip top cooler at 45F. Per operator, both items transfer to unit 2 hours prior to the inspection. Advise operator to place ice packs on items for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw steak in walk in cooler . Operator relocate chicken to bottom shelf. **Corrected On-Site**
08A-20-5
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. Reviewed the employees health policies including big 6 with Junyu Lu who is the certified food manager.
11-07-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed sushi chef wash his hands in 2 compartment prep sink and then engage in food preparation.
12A-03-4
Intermediate - Identity of food or food product misrepresented. -Observed menu advertising ; "Rainbow Roll" made with Tuna, Salmon, and White fish. Operator failed to present an invoice for white fish. Establishment used Wahoo fish to substitute white fish. no invoice for white . **Repeat Violation** **Admin Complaint**
52-01-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked dumplings stored in walk in cooler. Per operator, item cook on 03/19/2025 more than 24 hours prior to the inspection.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
22-20-5
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food debris inside box containing plastic wrap.
25-25-4
Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. -Observed wall in disrepairs in kitchen area.
36-58-4
Basic - Food stored on floor. Observed container with bread crumbs stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs removed from the original container not labeled.
02D-01-5
27
Sep 3, 2024
Complaint Full
4 critical violations. 5 major violations. 4 minor violations.
View 13 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. Sushi rice, per employee food on time at 12:30 pm. employee labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Thai station-raw shell eggs (61F - Cold Holding), per employee eggs held less than 4 hours, observed eggs stored above the rim line, employee removed eggs and stored on lower cooler for a quick chill. **Corrective Action Taken**
03A-03-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid on same shelf of contain cooking oil in dry goods storage area, employee discarded. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-05-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth napkin inside pot of sushi rice, employee removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working as a dishwasher has not been trained on how to verified dishwasher sanitizer function
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- plastic container and spoon inside, employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Sushi rolls made with white fish, invoices showed wahoo fish. **Repeat Violation**
52-01-4
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/ 6 employees working in food preparation at the time of inspection **Repeat Violation**
53A-05-6
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. Two employees training expired
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and tiles soiled with grease and food stains **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Several containers and boxes of food stored on floor, inside walk in freezer
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers - under the counter in bar area, employee inverted **Corrected On-Site** **Repeat Violation**
25-06-4
27
Feb 8, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu stated some sushi rolls made with white fish, invoices showed wahoo fish. **Warning** - From follow-up inspection 2024-02-08: Observed same **Time Extended**
52-01-4
90
Nov 30, 2023
Complaint Full
3 critical violations. 8 major violations. 5 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth napkin used to cover sushi rice. Employee removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can next to coconut drinks and cooking oil boxes. Employee removed **Corrected On-Site** **Warning**
41-05-4
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 cannot be determined. Per employee sushi rice on time at 9:00 am, employee dated. **Corrected On-Site** **Warning**
03F-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board - prep table in rear kitchen, build up of mold like substance. Employee cleaned and sanitized **Corrected On-Site** **Warning**
22-02-4
Intermediate - Identity of food or food product misrepresented. Menu stated some sushi rolls made with white fish, invoices showed wahoo fish. **Warning**
52-01-4
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/ Carlos Mendez. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Employee provided **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form emailed **Warning**
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. Several containers of food, prep yesterday and Tuesday , inside glass cooler and walk in cooler. Employee begins to date each container **Corrective Action Taken** **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents , along cook line, soiled with grease and dust. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Not available on site. **Warning**
50-09-4
Basic - Single-service articles improperly stored. Plastic cups stored on floor, under counter in bar area, employee removed **Corrected On-Site** **Warning**
25-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. Manager provided **Corrected On-Site** **Warning**
31B-04-4
Basic - Floor tiles missing and/or in disrepair. Broken tiles, end of walk in cooler floor. **Warning**
36-17-5
22
Aug 22, 2023
Routine - Food
No violations found.
100
Aug 7, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen cook line- observed plastic container inside hand washing sink. Operator removed container. **Corrected On-Site**
31A-09-4
Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit- observed wiping cloths on cutting boards. Employee removed wiping cloths. **Corrected On-Site**
21-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen wok station- observed employee cellphone on prep table. Employee removed cellphone. **Corrected On-Site**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on interior at top of door.
22-20-5
78
Jun 20, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
11-03-5
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.
11-07-5
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
Basic - Soiled dry wiping cloth in use. Main kitchen cook line cold holding unit- observed wiping cloths on station cutting boards.
21-10-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Main kitchen prep table at exit door- observed employee eating bowl of soup at prep table.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line at fry station- observed employee cellphone on prep table.
40-06-5
Basic - Ice scoop handle in contact with ice. Main kitchen ic machine- observed ice scoop handle being stored inside ice. Operator removed ice scoop.
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line at fry station- observed whisk inside container of standing water at 81 degrees F.
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
47
Jun 16, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-06-16: Still observed**Time Extended** **Time Extended**
29-42-4
86
Jan 9, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Washing Fruits and Vegetables
FL-42
Equipment Adequate to Maintain Product Temperature
FL-29
45
Frequently Asked Questions
When was Moon Thai & Japanese last inspected?
The most recent health inspection at Moon Thai & Japanese on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Moon Thai & Japanese?
Across the inspection record, “identity of food or food product misrepresented” has been cited four times, more than any other issue at Moon Thai & Japanese.
How does Moon Thai & Japanese compare to other restaurants in Weston?
Moon Thai & Japanese most recently scored 17 out of 100, which is lower than the Weston average of 72.
Has Moon Thai & Japanese's inspection record improved over time?
No. Recent inspections at Moon Thai & Japanese have averaged around 13 violations per visit, up from roughly 10 earlier in the 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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