MOCHI THAI & JAPANESE
9152 FOREST HILL BLVD, Wellington FL 33414 · 786-972-5017
Last inspected Apr 10, 2026 · 7 visits since January 2024
APR 24
OCT 24
FEB 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025029448 | Feb 21, 2025 | Jun 9, 2025 | $400 |
| 2--2025002112 | Oct 31, 2024 | Feb 24, 2025 | $200 |
Inspection history
7 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle garbage can then cell phone then began to handle clean lid of rice cooker; no hand wash. Advised operator to wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: raw pork and raw shrimp in open bags stored on top of closed packets of beans-not all products commercially packaged. Employee stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw chicken (50F - Cold Holding) As per operator,stored outside cooler to thaw 40 mins prior. Not prepped or portioned today. Operator placed to quick chill.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair than engaged on preparing food. Employee washed hands
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. Both reach in freezers on prep area. Raw chicken over raw pork Raw chicken over raw fish Operator removed
Toxic substance/chemical improperly stored. Lysol contained stored next to a container with rice on dry storage. Operator removed
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Deep container with Rehydrated noodles at 11:54am(90F cooling ) since 11:30am at 12:17pm the same temperature At this current cooling rate product will not reach 41F within 4 hours. Operator iced down and moved to walk in cooler
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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.
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.
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.
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.
Nov 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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.
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items for sushi.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment. Between hand sinks and reach In cooler
No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator unit at sushi station
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.