Moya Sushi Asian Cuisine
Last inspected: Mar 23, 2026
100
Score
Inspectors have visited Moya Sushi Asian Cuisine 11 times, with records going back to 2022. On Mar 23, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Compared to the broader Orange City restaurant scene, where the average is 76, this is a stronger showing. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Mar 18, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
61
Sep 23, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Supervisor/Person in Charge Present
FL-01
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
61
Jun 25, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line breaded shrimp (52F - Cold Holding);placed on top of container , under make table lid. Operator instructed to discard. -Kitchen double door reach in cooler raw fish heads (45F - Cold Holding)/ placed overnight , operator relocated. **Corrective Action Taken**
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. Raw bagged chicken over beef. Operator relocated . **Corrected On-Site**
08A-17-6
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.
53B-13-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle at sushi bar refrigerated unit and in kitchen open can to energy drink . Operator removed.
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -corn starch lid in storage area , soiled with food debris.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
58
Sep 18, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi bar nori (52F - Cold Holding) ; 15 minutes . Operator recently returned to unit. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM. **Corrective Action Taken**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at wash ware area handwash sink. **Corrected On-Site**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch, flour and sugar not labeled in storage area. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrective Action Taken**
21-12-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Cookline ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Food stored on floor. Box fresh fish stored on wash ware area floor. **Corrected On-Site**
08B-38-4
52
Sep 12, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline food preparation table top fried shrimp (126-150F - Hot Holding)/15 minutes. Operator instructed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top raw shrimp (49F - Cold Holding); less than 4 hours. Operator removed from bowl and placed in container , In unit. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish head over carrots in kitchen reach in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
52
Feb 2, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Corrected On-Site**
22-48-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over mangos in reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed improperly tuna
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 50F, wonton 50F placed on top of containers of cook line make table , overnight. Operator instructed to discard.
03A-02-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised but on receipt it only states Snapper. Admin Complaint** Red Snapper is not red snapper Lutjas campchenus Operator removed from menu board, **Corrected On-Site** **Admin Complaint**
52-04-5
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. **Corrected On-Site**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood soiled with grease. - fryers soiled with food debris.
23-03-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
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. Tuna at sushi bar thawed within package, ooerator instructed to discard. **Corrective Action Taken**
06-09-1
Basic - Bowl or other container with no handle used to dispense food., to dispense noodies at make table unit. **Corrected On-Site**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch bins not labeled at storage area. **Corrected On-Site**
02D-01-5
30
Jul 24, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-24: **Time Extended**
53B-13-5
90
Jul 21, 2023
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
08B-56-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table cooked chicken (47F - Cold Holding); dumplings (47F - Cold Holding); placed in top of containers . Placed overnight. Operator discarded. -Kitchen reach in cooler Beef (44F-Cold Holding) / 15 minutes,, operator placed ice,and lowered unit. -Sushi Bar cold holding unit tuna (47-60F - Cold Holding); roe (49F - Cold Holding); raw salmon (49F - Cold Holding); roe (43F - Cold Holding); placed overnight. Operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in kitchen . One on cutting board and the other on food container. Operator closed mesh netting at dour , removed cutting board and containers to be cleaned, **Corrective Action Taken**
35A-02-6
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.
53B-13-5
Basic - Stored food not covered. Pineapple not covered in kitchen TRuE glass door reach in cooler. **Corrected On-Site**
08B-12-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, over kitchen food preparation table. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Container of frying oil stored on kitchen floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
41
Jan 11, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Jul 21, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
90
Frequently Asked Questions
When was Moya Sushi Asian Cuisine last inspected?
The most recent health inspection at Moya Sushi Asian Cuisine on file is from Mar 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Moya Sushi Asian Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Moya Sushi Asian Cuisine.
How does Moya Sushi Asian Cuisine compare to other restaurants in Orange City?
Moya Sushi Asian Cuisine most recently scored 100 out of 100, which is higher than the Orange City average of 76.
Has Moya Sushi Asian Cuisine's inspection record improved over time?
Yes. Recent inspections at Moya Sushi Asian Cuisine have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Moya Sushi Asian Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Moya Sushi Asian Cuisine inspected?
Based on the inspection history on file, Moya Sushi Asian Cuisine is inspected around three times per year on average.
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