MOONLITE DINER

Name: MOONLITE DINER
Address: 6201 N ANDREWS AVE, FORT LAUDERDALE, FL, 33309, US
Rating: 84.7

6201 N ANDREWS AVE, FORT LAUDERDALE, FL 33309

License #1618382

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MOONLITE DINER in FORT LAUDERDALE currently holds an InspectFL Health Score of 84.7 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 December 1, 2025. Across those visits, DBPR recorded 35 total findings; InspectFL has detailed violation rows for 28 of them so far.

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 December 1, 2025 shows 12 observation rows: 4 critical, 2 major, and 6 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: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. 7 pieces of salmon
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator could not locate.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on top of coffee grinder machine not stored inverted.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not properly identified and segregated in walk-in cooler.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on wall in dishwasher area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer solution 200+ Ppm. Operator discarded and changed solution rechecked 100 Ppm
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (110F - Hot Holding); hollandaise (109F - Hot Holding) per operator held out of temperature less than 2 hours. Operator reheated in microwave.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water handle on cook line frozen.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server drop off dirty dishes then rubbed hands together less than 10 seconds.

Disposition: Inspection Completed - No Further Action
[14-01-5] Observed: Bowl or other container with no handle used to dispense food. Pickle tub in walk-in cooler.
[25-06-4] Observed: Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored on top of coffee machine not stored inverted or protected from contamination.
[33-16-4] Observed: Open dumpster lid.
[36-27-5] Observed: Wall soiled with accumulated grease, food debris, and/or dust. Storage room and cook line
[40-06-5] Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Employee removed
[41-27-4] Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm . Manager diluted rechecked 100
[22-08-4] Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
[02D-01-5] Observed: Working containers of food flour removed from original container not identified by common name.
[16-37-1] Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[12A-29-4] Observed: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook pick up wiping cloth from kitchen floor then proceeded to handle single serve items. Employee washed hands.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in 4 drawers below grill sliced Swiss cheese (45F); sliced American (44-47F - Cold Holding) per operator held out of temperature less than 2 hours. Not portion or prepared today. Operator placed in reach in freezer chest for quick chill
[08A-02-6] Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork chops stored over packages of onions rings not all commercially packaged in walk-in freezer. Operator stored correctly. Corrected On- Site
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over portion packs of cooked slices of turkey. Operator stored correctly
[01B-01-4] Observed: Dented/rusted cans present. See stop sale. 4 pounds 2.5 ounces
[13-03-4] Observed: Employee with no hair restraint while engaging in food preparation. Observed manager on cook line engaging in food prep.
[35B-01-4] Observed: Exterior door has a gap at the threshold that opens to the outside.

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