MOSHI MOSHI
7232 BISCAYNE BLVD · MIAMI · Dade County · FL 33138
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
34 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
12A-07-4High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.pork 52 ( – Cold Holding); seafood roll (45°F – Cold Holding); butter (48°F – Cold Holding); eggs (62°F – Cold Holding) less than 4 hrs. Operator took corrective action
03B-01-4High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. rice (92°F – Hot Holding) more than 4 hrs per operator
08A-10-4High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs /chicken over veggies
35A-05-4High Priority – Roach activity present as evidenced by approximately 8 live roaches found by the prep table in the kitchen area and 2 by the rear exit door and 1 on top of shelving near rear exit door
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. rice (92°F – Hot Holding) cooked eggs 62°f , more than 4 hrs.
41-09-4High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket
Intermediate 11
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served.
31A-03-4Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Washing pad
02B-01-4Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation**
16-35-4Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
31B-03-4Intermediate – No soap provided at handwash sink.
03F-10-4Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi Rice **Repeat Violation**
02A-01-4Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
14-77-5Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Ambient temp 50
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggs
22-18-4Intermediate – Soil residue in food storage containers. Rice
Basic 15
23-25-4Basic – Build-up of grease/dust/debris on hood filters.
01C-06-4Basic – Clams/mussels/oysters removed from original container for long-term storage.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
10-12-4Basic – In-use ice scoop stored on soiled surface between uses. Top of ice machine
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Oven door
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit.
06-04-4Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature.veggies
25-32-4Basic – Reuse of single-service articles.
23-09-4Basic – Soiled reach-in cooler gaskets.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**
Inspector observations synchronized from DBPR on August 11, 2026 8:11 AM.
Violation category totals
3 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.