The Blue Moon Hotel Restaurant
Last inspected: Dec 22, 2025
74
Score
Public records show seven inspections at The Blue Moon Hotel Restaurant stretching back to 2022. The Blue Moon Hotel Restaurant was last inspected on Dec 22, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to nine violations per visit.
When inspectors have written things up, “no chemical test kit provided when using sanitizer” has been the most frequent reason, cited two times.
The Blue Moon Hotel Restaurant's latest score of 74 sits above the Miami Beach average of 69. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2025-12-22: Observed no food manager certificate at the time of callback inspection. **Admin Complaint**
53A-02-7
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-12-22: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-12-22: **Time Extended**
10-20-4
74
Oct 20, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per chef for approximately 30 minutes prior, she placed inside RIC. **Corrective Action Taken** **Warning**
03A-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
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. **Warning**
53B-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** **Warning**
14-69-4
37
Jan 30, 2025
Food-Licensing Inspection
6 major violations. 7 minor violations.
View 13 violations
Intermediate - No soap provided at handwash sink. Observed at bar area. Observed at handsink next to dishwasher.
31B-03-4
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. Provided via email to operator.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
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. Provided via email to operator.
11-26-1
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided via email to operator.
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at walk in cooler and walk in freezer.
14-33-4
Basic - Equipment in poor repair. Observed reach in cooler door at bar area in disrepair.
14-11-5
39
Mar 11, 2024
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
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. Observed Levin and Rodney with no food handlers training. **Warning**
53B-01-5
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. Provided manager with employee reporting responsibilities agreements via email. **Warning**
11-26-1
Intermediate - Food manager certification expired. 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 Nina Arias with food manager certificate expired on 03/7/2024. **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Observed preparation table blocking hand washing sink at kitchen entrance. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink near walk-in cooler. **Warning**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at back wall of walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email. **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at bathrooms used by staff. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler and reach-in cooler gaskets at cook line soiled. **Warning**
23-03-4
47
Nov 15, 2023
Routine - Food
No violations found.
100
Jun 15, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Nov 29, 2022
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (50F - Cold Holding). As per operator item was removed from walk in cooler and placed in ice approximately 2 hours ago. Operator dumped melted ice water and added more ice **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed oatmeal (100F - Hot Holding) as per operator item was prepared approximately 2 hours ago and kept in hot holding pan. Operator turned up heat on hot holing pan. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over sliced tomatoes in walk in cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans with no date, as per manager item was prepared on 11/25/22.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles of oil with no labels
02D-01-5
Basic - Ceiling vents soiled with accumulated debris over preparation table on cookline
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. Employee add hair net **Corrective Action Taken**
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn next to chemical shelf.
14-11-5
Basic - Food stored on floor. Observed container of pickles on floor in walk in cooler.
08B-38-4
Basic - Hole in or other damage to wall In corner next to water heater
36-24-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior have accumulation of soil residues on cookline.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons and forks not stored with all handles facing same direction.
24-18-4
32
Frequently Asked Questions
When was The Blue Moon Hotel Restaurant last inspected?
The most recent health inspection at The Blue Moon Hotel Restaurant on file is from Dec 22, 2025. The public record contains seven inspections in total.
What is the most common violation at The Blue Moon Hotel Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited two times, more than any other issue at The Blue Moon Hotel Restaurant.
How does The Blue Moon Hotel Restaurant compare to other restaurants in Miami Beach?
The Blue Moon Hotel Restaurant most recently scored 74 out of 100, which is higher than the Miami Beach average of 69.
Has The Blue Moon Hotel Restaurant's inspection record improved over time?
No. Recent inspections at The Blue Moon Hotel Restaurant have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Blue Moon Hotel Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Blue Moon Hotel Restaurant inspected?
Based on the inspection history on file, The Blue Moon Hotel Restaurant is inspected around two times per year on average.
Nearby Restaurants