DirtyFLRestaurant Inspection Data

MOCHIMA BISTRO

With 7 inspections documented, MOCHIMA BISTRO maintains a 2.6/5 food safety rating in MIAMI. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

11030 SW 184 ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13655015

Met Inspection Standards

5 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and storage area. - From follow-up inspection 2026-03-20: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and storage area. **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-03-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. - From follow-up inspection 2026-03-20: Observed hood filters soiled. **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment. - From follow-up inspection 2026-03-20: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove/fryers. Repeat Violation - From follow-up inspection 2026-03-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove/fryers. **Time Extended**

3/19/2026· 4w ago

Visit ID: 13586428

Follow-up Inspection Required

5 high, 4 int, 15 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and storage area.
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed metal pot stored on the floor next to the 3 compartment sink.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted on shelf by the mop sink. Operator inverted them. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing a watch while preparing food.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee was not sanitizing in the correct order. Employee was coached.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed hot water handle not working at kitchen HWS. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer at the front counter.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed a zap trap installed above preparation table in the kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed it. Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove/fryers. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a container with salt not labeled. Operator labeled the salt. Corrected On-Site Repeat Violation
  • 29-20-5:Basic - very slow draining water in handwash sink, three-compartment sink, or mop sink.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Tylenols stored above preparation table. Operator removed them. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (46 F - Cold Holding); fish (46 F); chicken (46 F - Cold Holding) inside the reach in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hour. Stop sale was issued. Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator began working with food without washing hands.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Repeat Violation
  • 01B-02-5:High 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 41 degrees Fahrenheit within 6 hours. Observed shredded beef (46 F - Cold Holding); fish (46 F); chicken (46 F - Cold Holding) inside the reach in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hour. Stop sale was issued. Repeat Violation
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know the right order at 3 compartment sink. Employee was coached.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at 3 compartment sink. Operator coached her where and how to wash hands.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed a cooked chicken date marked on 3/4/2025. As per operator food was frozen and they forgot to properly date mark the food when it is thawed and held at refrigeration temperatures again. Food was thawed on Tuesday.
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed commercially processed flans stored in the dining area not labeled as specified by law.

12/2/2025· 4mo ago

Visit ID: 10930401

Met Inspection Standards

4 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed hot water handle not working at kitchen HWS.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at single door reach in freezer at cook line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler across from stove at kitchen area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked ground beef thawing at ambient temperature, coached person in charge on correct procedures.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (47F - Cold Holding) inside RIC by 3 compartment sink, as per person in charge from previous day.
  • 12A-19-4:High Priority - Employee washed hands with cold water.
  • 01B-02-5:High 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 41 degrees Fahrenheit within 6 hours. Observed shredded beef (47F - Cold Holding) inside RIC by 3 compartment sink, as per person in charge from previous day.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (107F - Hot Holding) at cook line, as per cook for approximately 1 hour prior.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw or undercooked eggs with no consumer advisory posted, printed and posted at dining. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef inside RIC by 3 compartment sink with no date marked, as per cook for more than 24 hours prior.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of windex at front counter without label.

3/17/2025· 1y 1mo ago

6 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front counter where food preparation is conducted not smooth and easily cleaned. Observed ceiling throughout kitchen not smooth and easily cleaned.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at ware washing area wet nesting.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at single door reach in freezer at cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler across from stove at kitchen area.
  • 33-16-4:Basic - Open dumpster lid. Observed dumpster lid open. Operator closed during inspection. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under hand washing sink next to chest freezer at kitchen area soiled with food debris.

12/26/2024· 1y 3mo ago

1 high, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed black cutting board located near three compartment sink with cut marks and no longer cleanable. Operator discarded. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observe can of cooking oil on floor near cook line. Operator removed from floor immediately. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored in non food grade bags inside reach in cooler. Operator removed products from bags and placed inside food grade containers. Corrected On-Site

3/29/2024· 2y ago

Visit ID: 8517597

Met Inspection Standards

3 high, 1 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. By the hand sink at cook line observed cooking oil stored on the floor, manager removed items and placed them off the floor.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler next to the three compartment sink observed raw chicken over cheese, manager placed raw chicken on the bottom of reach in cooler on site. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler locate next to the three compartment sink observed cooked beef (47F - Cold Holding), as per manager food was outside of the cooler for less than 4 hours, instructed employee to add ice to product to rapidly cool. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer sprays stored on storage shelves near clean utensils, employee removed them and stored them with the rest of the chemicals. Corrected On-Site

10/4/2023· 2y 6mo ago

Visit ID: 8375104

Met Inspection Standards

1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled, freezer located next to the three compartment sink.

Additional Information

Contact Information

Google Rating

★★★★½ (4.9/5)
(728 reviews)

Price Level

$$

Opening Hours

Monday:8:30 AM – 5:00 PM
Tuesday:8:30 AM – 5:00 PM
Wednesday:8:30 AM – 5:00 PM
Thursday:8:30 AM – 5:00 PM
Friday:8:30 AM – 6:00 PM
Saturday:8:30 AM – 6:00 PM
Sunday:8:30 AM – 4:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0