MORI ASIAN CUISINE
6806 FOREST HILL BLVD · GREENACRES · Palm Beach County · FL 33413
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 13
22-39-4High Priority – Chlorine sanitizer in spray bottle not at proper minimum strength. Kitchen; Sanitizer Bucket (Chlorine 400+ppm) Advised operator who fixed to Chlorine 100 ppm **Corrected On-Site**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F – Cooling)since 12pm@3:07 Item did not reach 70F within two hours, see stop sale. Kitchen; chicken broth (113F – Cooling)since2:10@2:40@3:19-109F At this current rate item will not reach 70F within two hours Advised operator who moved to freezer. **Corrective Action Taken**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee picked up container with food off the floor, touching the floor then proceeded to handle clean utensils without washing hands first Advised operator employee washed hands **Corrected On-Site**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee wiped hands in soiled clothes then handled clean utensils without washing hands first Advised employee who washed hands **Corrected On-Site**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sushi bar; Fresh salmon and Japanese snapper served raw. No parasite destruction letter. Operator provided parasite destruction letter for both items before inspection ended **Corrected On-Site**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Kitchen; Flour stored in direct contact with non food grade bags Advised operator who fixed **Corrected On-Site**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Reach in Freezer; Raw fish stored above egg rolls; Walk-in Freezer; Raw Chicken above broth Advised over who fixed items mentioned above **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler;Raw chicken stored above over cooked ribs Advised operator who fixed **Corrected On-Site**
08A-17-6High 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. Walk-in Freezer; Raw chicken above raw shrimp Advised operator who fixed **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F – Cooling)since 12pm@3:07 Item did not reach 70F within two hours Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F – Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F – Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen;cooked rice (110F – Hot Holding) Per operator held in steamer for approximately one hour Advised operator to reheat to 165F+ Operator moved to reheat on stove top **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Sushi Bar on shelf; Rubbing alcohol stored above drinks. Advised operator who fixed **Corrected On-Site**
Intermediate 4
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sushi Bar; Milk open for two days not date marked Advised operator
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several Sushi items served raw not identified on menu. Operator identified raw items on all menu before end of inspection **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Bar; Cooked rice on time is of public heath control. No procedure provided. Advised operator. Emailed form
43-08-4Intermediate – Unnecessary persons in the food preparation, food storage, or warewashing area. Kitchen; observed unnecessary person (child) in the kitchen touching food areas. Advised operator to remove child from kitchen. Operator removed **Corrected On-Site**
Inspector observations synchronized from DBPR on September 15, 2026 1:07 PM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
3 observation(s)
2 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.