DirtyFLRestaurant Inspection Data

MOCHI THAI & JAPANESE

9152 Forest Hill Boulevard
Florida, 33411
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10709631

  • 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. Observed operator scratched upper sections of hands, touched nose then began handling clean pan and clean handle of reach in freezer door; no hand wash. Operator washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At front counter; freezer unit of refrigerator: Raw salmon stored over cooked octopus. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on prep counter: white rice (58F - Cold Holding) As per operator, stored since 3 hours; raw shelled eggs (60F - Cold Holding) As per operator, stored since 2 hours. Items not prepped or portioned today. Operator placed items in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Sushi rice time marked but no written procedures provided. Emailed to operator; operator completed. Corrected On-Site

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709337

  • 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw yellow tail fish then scooped ice and serve; no hand wash. Employee washed hands. Corrected On-Site - From follow-up inspection 2024-11-01: Observed chef handle raw shrimp then handled clean utensils to prepare order; no glove change; no hand wash. Admin Complaint
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-11-01: In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Advised operator to store correctly. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter beside hand wash sink: raw yellow tail (53F - Cold Holding) As per operator, thawing since 25 mins on counter. Not prepped or portioned today. Operator moved to quick chill. On prep table near stove top: rehydrated noodles (76F- Cold Holding) As per operator, stored since 12:00pm; cooked bell peppers (64F - Cold Holding) As per operator, stored since 3 mins. Advised operators to quick chill items. - From follow-up inspection 2024-11-01: On prep table near stove top: raw shrimp(47F- Cold Holding) As per operator stored 2 hours mins. Not prepped or portioned today. Operator placed to quick chill. Admin Complaint **Corrective Action Taken**

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8775303

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area near cook line: fried rice (109F at 2:13pm- Cooling) As per operator, cooling since 12:00pm. Item did not cool from 135F to 70F in a total of 2 hours. See stop sale.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw yellow tail fish then scooped ice and serve; no hand wash. Employee washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At refrigerator in freezer section: Raw tuna stored above ice cream in freezer. At standing single door freezer: raw pork portioned in bags stored above box of dumplings with cooked pork. Operator stored properly. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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 70 degrees Fahrenheit within 2 hours. At prep area near cook line: fried rice (109F at 2:13pm- Cooling) As per operator, cooling since 12:00pm. Item did not cool from 135F to 70F in a total of 2 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter beside hand wash sink: raw yellow tail (53F - Cold Holding) As per operator, thawing since 25 mins on counter. Not prepped or portioned today. Operator moved to quick chill. On prep table near stove top: rehydrated noodles (76F- Cold Holding) As per operator, stored since 12:00pm; cooked bell peppers (64F - Cold Holding) As per operator, stored since 3 mins. Advised operators to quick chill items.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: chicken broth (115F - Hot Holding) As per operator stored since 2 hours. Operator placed to reheat to 165F. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days prior and not date marked. Advised operator to date mark.

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8584732

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting ready to eat green scallions not to be cooked with barehands. Gloves put on. **Corrective Action Taken**
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef three door freezer. Items not commercially packaged. Corrected On-Site

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8374519

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dish machine not in use during inspection
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between hand sinks and reach In cooler Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator unit at sushi station
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items for sushi.
  • 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. Emailed to operator