MOON THAI

Name: MOON THAI
Address: 1118 S DIXIE HWY, CORAL GABLES, FL, 33146, US
Rating: 73.6

1118 S DIXIE HWY, CORAL GABLES, FL 33146

License #2328178

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MOON THAI in CORAL GABLES currently holds an InspectFL Health Score of 73.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 7 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 5, 2026 shows 21 observation rows: 5 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in freezer raw bags of chicken stored over dried noodles.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed throughout in containers of panko, flour and sauces.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go trays at sushi bar not inverted.
[31B-03-4] No soap provided at handwash sink. Observed for all hand sinks in kitchen area.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed training dates not on certificates.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed stored at entrance of kitchen under hand sink.
[36-73-4] Floor soiled/has accumulation of debris.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed license dated 10/1/25 posted at hostess station.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machines throughout.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at prep line table at cook line stored between lids.
[03F-02-5] 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. Observed sushi rice at front counter and rear storage areas with no time mark. As per chef for 2 hours. Chef placed time mark.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at fryer prep area cook line buckets stored on floor.
[12B-01-4] Employee drinking while preparing food. Observe employees personal water drink from water bottle while also frying tempura shrimp at cook line.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed for hand sink at sushi bar blocked by storage cart.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves throughout.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at sushi station, employee backpack stored on shelf that holds serving bowls/dishes.
[35A-03-4] Dead roaches on premises. Observed 1 dead in hand wash sink at rear server station. Manger removed and discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler tofu (45F - Cold Holding). As per operator less than 3 hours.
[22-41-4] 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. Observed Dishwasher (Chlorine 0ppm); . Operator primed and sanitizing solution is still at 0ppm. Advised operator to stop use of dish machine and utilize three compartment sink to sanitize all dishes until repaired.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drink from water bottle with gloves then proceed to organize dishes and complete frying tempura shrimp with changing gloves. Coached employee on proper glove usage.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for prepped containers of chicken,, beef and fish at walk in cooler. Operator advised employee to begin to place labels.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed at reach in cooler at cook line as well as at sushi bar, raw lamb and fish stored over leafy greens. Operator removed and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed used as dump sink at ware washing area. Operator cleaned.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees backpack stored on top of canned goods at dry storage area. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drink stored in cook line cutting board prep table. Operator removed and sanitized area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at sushi bar in a container of sesame seeds. Operator removed.
[53A-05-6] 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/ Observed 6 employees engaging in food preparation with no certified manager present.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed at can opener blade.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in freezers at dry storage area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line flip top cooler raw shrimp (48F - Cold Holding); raw chicken (53F - Cold Holding). As per operator for about 1 hour from walk in cooler. Operator place ice to rapid cool.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at sushi bar in a container of krab dip. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezers throughout.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwaves.

Community reaction

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Community pulse