More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Pearl Moon last inspected?
The most recent inspection on record was on Sep 25, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Jul 31, 2024 to Sep 25, 2026.
Has Pearl Moon ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jul 31, 2024.
The Full Inspection History
6 inspections
Inspection
Sep 25, 2026
Non-critical violations only
1 recorded violation
minorCode 14APests
Official Wording
Insects, rodents present
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from New York State Department of Health, Sep 25, 2026 · Original Source
Inspection
Jun 4, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 4, 2026 · Original Source
Re-Inspection
Jun 13, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 13, 2025 · Original Source
Inspection
Jun 4, 2025
Critical violations found
2 recorded violations
criticalCode 5CFood temperature
Official Wording
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from New York State Department of Health, Jun 4, 2025 · Original Source
Inspection
Aug 29, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 29, 2024 · Original Source
Inspection
Jul 31, 2024
Critical violations found
2 recorded violations
criticalCode 3CFood temperature
Official Wording
Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.