Sun and Moon Korean Restaurant
Last inspected: Apr 2, 2026
64
Score
Inspectors have visited Sun and Moon Korean Restaurant three times, with records going back to 2024. The most recent visit was on Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Warewashing facilities” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Sun and Moon Korean Restaurant's 64 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
3
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine
3 major violations. 3 minor violations.
View 6 violations
Working containers of toxic materials not identified
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in refrigeration unit(s). All cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer inside the unit that is located to allow easy viewing of the temperature display.
4-203.12
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dishwasher.
4-204.115
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Foods were observed stored on the floor in the storage room. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Aluminum foil and tape observed throughout the facility. These materials are not smooth, durable, easily cleanable, and non-absorbent. Aluminum foil and tape must be removed and replaced with materials that are smooth, durable, easily cleanable, and non-absorbent.
4-202.16
64
Feb 19, 2025
Routine
3 major violations. 5 minor violations. 2 corrected on site.
View 8 violations
Handwashing done in improper location
Inspector notes: An employee was observed washing their hands at the 2-bay prep sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dishwasher.
4-204.115
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Bags of sugar and panko were observed stored on the floor in the storage/prep area. Food must be stored at least 6 inches above the floor.
3-305.11
Nonfood-contact surfaces have cracks, ledges, or crevices
Inspector notes: Aluminum foil and tape observed throughout the facility. These materials are not smooth, durable, easily cleanable, and non-absorbent. Aluminum foil and tape must be removed and replaced with materials that are smooth, durable, easily cleanable, and non-absorbent.
4-202.16
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of residue and other debris. Ice machine is to be cleaned and sanitized.
4-601.11(B)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. FMC expired 11/2024. Per owner/operator, he has taken an approved food safety management course. Owner/operator must be sure to register with RIDOH Center for Food Protection as Certified Food Safety Manager. Application provided.
2-102.12(A)
58
Jan 18, 2024
Routine
2 major violations. 5 minor violations. 4 corrected on site.
View 7 violations
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dishwasher.
4-204.115
Food thawed using improper method
(corrected on site)
Inspector notes: Partially frozen fish was observed thawing in a sink with no water/running water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum foil and duct tape observed in several areas (dishwasher, shelving, wall). These materials are not smooth, durable, easily cleanable, and non-absorbent.
4-101.19
Physical facilities not cleaned at required frequency
Inspector notes: The walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. Utensils are to be stored in a clean, dry location.
3-304.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Various foods were observed stored on the floor in the storage area and under the 2-bay prep sink. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cooking utensils observed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
64
Frequently Asked Questions
When was Sun and Moon Korean Restaurant last inspected?
The most recent health inspection at Sun and Moon Korean Restaurant on file is from Apr 2, 2026. The public record contains three inspections in total.
What is the most common violation at Sun and Moon Korean Restaurant?
Across the inspection record, “warewashing facilities” has been cited three times, more than any other issue at Sun and Moon Korean Restaurant.
How does Sun and Moon Korean Restaurant compare to other restaurants in East Providence?
Sun and Moon Korean Restaurant most recently scored 64 out of 100, which is lower than the East Providence average of 79.
Has Sun and Moon Korean Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sun and Moon Korean Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sun and Moon Korean 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 Sun and Moon Korean Restaurant inspected?
Based on the inspection history on file, Sun and Moon Korean Restaurant is inspected roughly once per year on average.
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