MOON THAI & JAPANESE

Name: MOON THAI & JAPANESE
Address: 11071 SOUTHERN BLVD, SUITE AO100, ROYAL PLM BEACH, FL, 33411, US
Rating: 85.9

11071 SOUTHERN BLVD, SUITE AO100, ROYAL PLM BEACH, FL 33411

License #6021749

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MOON THAI & JAPANESE in ROYAL PLM BEACH currently holds an InspectFL Health Score of 85.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 26, 2026. Across those visits, inspectors documented 21 total violations — 9 critical, 6 major, 6 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

August 29, 2025

The latest inspection on January 26, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, Thai sauce (64F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1/2 hour. Advised operator of cold holding parameters.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rust pitted.
[08A-17-6] 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. At walk in freezer, Raw chicken stored over raw pork, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. At cook line, employee washed hands in pot of water on cook line. Advised operator of proper handwashing. Operator educated employee. Employee washed hands.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use utensil stored in between equipment. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, open employee beverages stored on prep table. Operator removed.
[08B-38-4] Food stored on floor. At prep counter, bucket of rice vinegar stored on floor. Operator moved to shelf.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then rinsed hands in water then proceeded to touch clean equipment without properly washing hands. Advised operator of proper handwashing. Operator educated employer, employee washed hands.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Khanh Le Ta 12/10/2020
[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/ Khanh Le Ta 12/10/2020

Disposition: Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing.At handwashing sink by cook line- sponge In sink- operator removed.
[12B-02-4] Employee eating in a food preparation or other restricted area- at cook line area.
[53B-13-5] 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.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cook line- non food grade paper towels used to store cut carrots- operator removed .
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line reach in cooler- cooked rice 102F at 12:30 to 102F at 12:50 ( cooling since 11:15 ) - food stored in large quantity and covered - at current rate of cooling food will not reach to 70F within remains time- operator placed in rescheduling in freezer to quick chill.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At reach in cooler by cook line- in use mango with sticker attached- educated operator placed inside- employee removed.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Soup 45Fat 12:15( cooling overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched face then proceeded to handled food without washing their hands- educated operator- employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At sushi station reach in cooler- raw beef stored over sauces - operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi station on counter- salmon eggs 58F- cold holding,tuna eggs 56F- cold holding- food not prepared or portioned today- food sitting on counter above ice - food out of temperature for 1.5 hours- operator placed on ice to quick chill. At reach in cooler by cook line- krab sticks 54F- cold holding- food not prepared or portioned today- food stored above fill line- food out of temperature fir 2 hours- operator placed inside cooler to quick chill.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse