MORI SUSHI
Palm Bay Road Northeast
Melbourne, Florida, 32907
Brevard County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
1
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Large three door reach in cooler.
- 36-36-4:Basic - Ceiling tile missing. Near service station
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Most coolers throughout all Reach in cooler
- 08B-38-4:Basic - Food stored on floor. Multiple buckets stored throughout facility on floor.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between sliders for glass coolers soiled
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.
- 08B-12-5:Basic - Stored food not covered. Chicken in glass reach in cooler not covered
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. During inspection observed hot sauce containers filled with oil
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over broccoli inside glass cooler. Employee moved Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink dispensers at service station soiled Small oven at sushi station Repeat Violation
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Latter in front of exit door
Food safety inspection conducted on 3/24/2025 revealed 14 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 11/18/2024
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 1 commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 commercially processed reduced oxygen package tuna thawing in package in reach-in cooler at sushi bar. Fish has not completely thawed. Operator cut bag. Corrected On-Site
- 14-45-4:Basic - Cardboard used to line dry-good shelves in wait station area.
- 14-11-5:Basic - Equipment in poor repair. Cooler located in kitchen door handle broken and radiator guard missing.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 22-16-4:Basic - Reach-in coolers interior/shelves have accumulation of soil residues. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready-to-eat fish in reach-in cooler at sushi bar.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine diffusers at wait station are soiled.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Original certificate does not have employee name.
- 41-17-4:Intermediate - Squeeze bottle on three-compartment sink drainboard containing dish soap not labeled. Operator labeled soap. Corrected On-Site
Food safety inspection conducted on 11/18/2024 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 12/4/2023
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris. - From follow-up inspection 2023-12-04: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved. - From follow-up inspection 2023-12-04: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line. - From follow-up inspection 2023-12-04: **Time Extended**
- 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed Corrected On-Site - From follow-up inspection 2023-12-04: Unwashed produce stored inside unlocked beer and soda reach-in cooler in lobby. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in fridge at sushi station soiled. - From follow-up inspection 2023-12-04: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris. - From follow-up inspection 2023-12-04: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area. - From follow-up inspection 2023-12-04: **Time Extended**
- 02C-08-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen. - From follow-up inspection 2023-12-04: Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen during callback inspection. Educated employee on proper date marking. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 12/4/2023 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 11/14/2023
High Priority
5
Intermediate
2
Basic
14
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the restaurant soiled with food debris.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board near cook line grooved.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under soda station in lobby
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Water dripping into container inside reach in fridge near cook line. Handle on reach in fridge near cook line in disrepair. Microwave button broken near cook line.
- 08B-37-4:Basic - Food stored in a prohibited area. Restaurant food prep stored in unlocked customer soda reach-in cooler in lobby. Operator removed Corrected On-Site
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Car tire stored on soda station in lobby. Operator removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water near rice cooker on top of reach in cooler near cook line. Educated employee on alternative way to store utensils. **Corrective Action Taken**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in fridge at sushi station soiled.
- 28-02-4:Basic - Rain water leaking through ceiling in sushi rolling area of lobby. Operator was able to remove tables under dripping area leaving no risk of food contamination.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board near kitchen line and at sushi bar area.
- 03F-02-5:High Priority - Operator states rice held on time but no time stamp available.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored on top of unwashed onions inside reach in fridge near cook line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs stored over raw beef and shrimp inside reach in fridge near cook line.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching raw fish and not changing gloves to begin a new task.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi Rice at 115 F @ 1:07pm. Took the temperature @ 1:51pm and Sushi Rice was at 168 F. Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken, shrimp, raw beef, smoked salmon not date marked throughout the kitchen.
- 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. Milk opened on 11/12/23 not date marked. Employee date marked milk.
Food safety inspection conducted on 11/14/2023 revealed 21 total violations (5 high priority, 2 intermediate, 14 basic).
Inspection on 8/16/2023
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Sushi reach In cooler
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Sushi cooler handles used duck tape for repair.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk used for home In cooler used for drinks front of house.
- 35B-01-4:Basic - Exterior back door back of house has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. soy oil, sushi ginger, Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go white ti go behind the sushi chef not inverted
- 33-34-4:Basic - Storage area not maintained clean and organized. Back of house storage area.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Extra white plastic bins used for excessive storage. Back of house.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unpackaged mushroom in dinning room reach in fridge. Manger moved Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee preparing raw chicken then prepared salad without Hand washing. Educated employee regarding Hand washing sink washing. Employee washed Hand. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station- cream cheese (47F - Cold Holding); raw tuna (47F - Cold Holding); krab (48-50F - Cold Holding); cooked shrimp (50F - Cold Holding); Manger put in freezer. cream cheese (41F - Cold Holding); raw tuna (33F - Cold Holding); krab (32F - Cold Holding); cooked shrimp (43F - Cold Holding); Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a platter with cups and bowls on it covering Hand washing sink wash sink in front of restaurant.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Manger moved from three compartment sink compartment sink area to Hand washing sink front of restaurant Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler.
- 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. Dried salmon in wrap in reach in cooler near fryers with no date marks, no date marks on raw chicken, raw shrimp in reach in cooler across from fryers.
Food safety inspection conducted on 8/16/2023 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).