EL MOCHO RESTAURANT
5708 Maloney Avenue
Florida, 33040
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
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.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (49F - Cold Holding), stored at reach in cooler located at cooking line. As per operator item was cooked 2 days before the inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (49F - Cold Holding), stored at reach in cooler located at cooking line. As per operator item was cooked 2 days before the inspection.
- 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 Cooked shredded beef and cooked chicken held for more than 24 hours with no date marked at walk in cooler.
Food safety inspection conducted on 4/14/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 7/31/2024
High Priority
3
Intermediate
3
Basic
3
Total
9
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed preparation cooler gaskets at cook line in disrepair. **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed container of eggs stored on floor at walk in cooler. Observed container of corn stored on floor at walk in freezer. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at preparation cooler at cook line and hot box at front counter. **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef at walk in freezer not commercially packaged. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork and raw tuna stored over cooked whole chicken at walk in cooler. Discussed with operator and provided food storage handout. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chorizo (52F - Cold Holding); shredded cheese (52F - Cold Holding) at preparation cooler at cook line. As per operator, products were placed inside unit less than 2 hours prior. Operator took products to walk in freezer to rapidly chill. **Corrective Action Taken** **Warning**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment utilizing quaternary ammonium solution at 3 compartment sink and only chlorine test kit available. **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employees hired more than 60 days, no proof of employee training. **Warning**
- 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 containers of rice pudding and flan not date marked at reach in cooler at front counter. As per operator, products prepared on previous days. **Warning**
Food safety inspection conducted on 7/31/2024 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).