MOSHI MOSHI CORAL WAY
1744 SW 3 AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (57F - Cold Holding) at ambient temperature at cook line. Operator uses for rush hours only, product doesn't last more than 4 hours. Advised operator to add masago to time. **Repeat Violation**
Food safety inspection conducted on 3/24/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 1/10/2025
High Priority
0
Intermediate
2
Basic
11
Total
13
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2025-01-10: **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2025-01-10: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-10: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets in poor repair by dishwasher machine reach in cooler. - From follow-up inspection 2025-01-10: **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 2025-01-10: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed by dishwasher machine. **Repeat Violation** - From follow-up inspection 2025-01-10: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed oil containers stored on floor by dishwasher machine and stairs to second floor. **Repeat Violation** - From follow-up inspection 2025-01-10: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at second floor reach in freezer. - From follow-up inspection 2025-01-10: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line. - From follow-up inspection 2025-01-10: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler at cook line. **Repeat Violation** - From follow-up inspection 2025-01-10: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by coffee machine. **Repeat Violation** - From follow-up inspection 2025-01-10: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-01-10: **Time Extended**
- 02D-02-4:Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed plastic container of salt not labeled above three compartment sink. - From follow-up inspection 2025-01-10: **Time Extended**
Food safety inspection conducted on 1/10/2025 revealed 13 total violations (0 high priority, 2 intermediate, 11 basic).
Inspection on 1/9/2025
High Priority
2
Intermediate
2
Basic
13
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen entrance.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets in poor repair by dishwasher machine reach in cooler.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed by dishwasher machine. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed oil containers stored on floor by dishwasher machine and stairs to second floor. **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at second floor reach in freezer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler at cook line. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at 32F room temperature at second floor, coached operator on correct procedures.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by coffee machine. **Repeat Violation**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature at second floor, as per operator for approximately 30 minutes prior. Product was placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (46F - Cold Holding); Bean Sprout (50F - Cold Holding); Butter (55F - Cold Holding) at ambient temperature at reach in cooler at cook line, as per operator for approximately 30 minutes prior. Operator placed inside reach in cooler for rapid cooling. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed plastic container of salt not labeled above three compartment sink.
Food safety inspection conducted on 1/9/2025 revealed 17 total violations (2 high priority, 2 intermediate, 13 basic).
Inspection on 7/25/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-07-25: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi preparation area. - From follow-up inspection 2024-07-25: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on floor throughout kitchen area. **Repeat Violation** - From follow-up inspection 2024-07-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at sushi preparation area gasket soiled. **Repeat Violation** - From follow-up inspection 2024-07-25: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler by sushi prep area. - From follow-up inspection 2024-07-25: **Time Extended**
Food safety inspection conducted on 7/25/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 7/24/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at sushi preparation area.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor throughout kitchen area. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed bottles of water stored on floor by handwashing sink near stairs at kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler at sushi preparation area gasket soiled. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler by sushi prep area.
- 22-41-4:High 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. Observed Dishwasher (Chlorine 0ppm). Operator set up 3 compartment sink to wash, rinse, and sanitize until dishwasher is fixed. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed produce at second floor at preparation area. Operator rearranged products. **Corrected On-Site**
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures. Coached operator on correct procedures.
Food safety inspection conducted on 7/24/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).