MOSHI MOSHI Inspection – August 19, 2025

High Priority 1

#8High Priority12A-13-4

High Priority – Employee handled soiled equipment or utensils and handled clean equipment or utensils, a without washing hands. Observed the dishwasher touch dirty dishes and then removed the clean dishes with the same gloves on.

Intermediate 1

#9Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment uses quaternary in the triple sink and sanitizer buckets and only have chlorine test kits.

Basic 7

#1Basic14-11-5

Basic – Equipment in poor repair. Observed some of the reach in coolers gaskets torn.

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. The chef removed it. **Corrected On-Site**

Corrected On-Site

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Observed by the triple sink.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some of the reach in coolers gaskets soiled.

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed at the front counter.

#7Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch

MOSHI MOSHI

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 1

Basic 7

Inspection Report

MOSHI MOSHI

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 1

Basic 7