MOBYS FISH & CHICKEN Inspection – July 15, 2026

High Priority 2

#9High Priority08B-28-4

High Priority – Food prepared with soiled equipment/utensil. Observed food prepared in dirty fryers

#10High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over Fish in Walk In Cooler

Intermediate 2

#11Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#12Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Handwash sink next to mop sink used to store utensils.

Basic 8

#1Basic36-06-4

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf above prep table

#3Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed.

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed accumulation of grease under fryers

#5Basic08B-38-4

Basic – Food stored on floor. Observed carton box containing eggs stored on Walk In Cooler Floor

#6Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

#7Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

#8Basic29-11-4

Basic – Water leaking from faucet. Faucet at handwash sink next to Fire epExtinguisher

Florida Food Watch