EL MOCHO RESTAURANT
5708 MALONEY AVE, Stock Island FL 33040 · 305-296-7490
Last inspected Aug 3, 2026 · 6 visits since February 2024
FEB 24
JUL 24
APR 25
AUG 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed plastic containers of raw beef stored over plastic container of cooked beans at walk in freezer. Manager rearranged products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork belly (120F - Hot Holding) at hot box at front counter. As per manager, for approximately 30 minutes. Discussed time as a public health control with manager and provided written procedures via email.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 200 plusppm) manager diluted solution with water. Final reading, 100ppm.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm) manager diluted solution with water. Final reading, 100ppm.
Show the remaining 6 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed employee refilling water pitchers at hand sink across from dish area. Manager coached employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of chicken soup and cooked beans at walk in cooler not date marked. As per manager, products prepared on previous days.
Clean blender pitchers stored next to handwash sink exposed to splash. Manager removed items.
Food stored on floor. Observed plastic container of condensed milk stored on floor at walk in freezer. Manager removed product from floor.
No Heimlich maneuver/choking sign posted.
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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.
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.
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.
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.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 10ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee donned gloves, no hand wash. Manager coached employee.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. As per manager, for approximately 30 minutes. Advised manager to place over ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquetas (101F - Hot Holding); pork belly (98F - Hot Holding) at hit box at front counter. As per manager, for approximately 30 minutes. Advised manger to reheat to 165F. Discussed time as a public health control with manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line and ware washing areas. Manger replenished paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked pork and beef at walk in cooler. As per manager, products prepared on previous day.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
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.
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.
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.
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.
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.
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.
Equipment in poor repair. Observed preparation cooler gaskets at cook line in disrepair.
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.
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.
Feb 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.