MOCA ASIAN CUISINE
11244 Boyette Road
Florida, 33569
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
1
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor. Oil on floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 70 F. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken held on time not time marked.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 70 F on counter.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to soup.
Food safety inspection conducted on 2/26/2025 revealed 14 total violations (2 high priority, 1 intermediate, 11 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour and sugar. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to dish machine.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 88 F. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled, operator labeled at time of inspection. Corrected On-Site
Food safety inspection conducted on 8/6/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temped 70, operator emptied water at time of inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp, beef, and chicken over unwashed lettuce in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45 F in reach in cooler at sushi bar. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Crumble in handwash sink next to ice machine.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator does not have original copy for some employees.
Food safety inspection conducted on 3/20/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 11/2/2023
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in flour, rice, and sugar. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near register.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in freezer. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 72 F. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 70 F, chicken 49 F on counter. Operator states it being held on time. Sent time as a public health control.
- 11-27-4: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. Sent to operator at time of inspection. Corrected On-Site
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.
Food safety inspection conducted on 11/2/2023 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).