MOYA SUSHI ASIAN CUISINE Inspection – June 25, 2025

High Priority 2

#4High Priority08A-17-6

High Priority – 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. Raw bagged chicken over beef. Operator relocated . **Corrected On-Site**

Corrected On-Site

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line breaded shrimp (52F – Cold Holding);placed on top of container , under make table lid. Operator instructed to discard. -Kitchen double door reach in cooler raw fish heads (45F – Cold Holding)/ placed overnight , operator relocated. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#6Intermediate53B-13-5

Intermediate – 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.

Basic 3

#1Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -corn starch lid in storage area , soiled with food debris.

#3Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle at sushi bar refrigerated unit and in kitchen open can to energy drink . Operator removed.

Florida Food Watch