MOMOYAKI
1624 SW 13TH STREET, Gainesville FL 32608 · 352.384.3733
Last inspected Mar 3, 2026 · 13 visits since August 2023
JUL 24
DEC 24
JUL 25
DEC 25
MAR 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the first reach-in cooler on the sushi line, cream cheese 45°, this was moved to a freezer. All new gaskets on both reach-in coolers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of medicine improperly stored. Observed : a bottle of vitamin C stored on the microwave in the wait station. This was moved to a wall shelf over the garbage can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the first reach-in cooler on the sushi line, cream cheese 45°, this was moved to a freezer. All new gaskets on both reach-in coolers.
Handwash sink used for purposes other than handwashing. Observed : the sushi hand wash sink had ice in it. Water was run to melt the ice.
Cutting board has cut marks and is no longer cleanable. Observed : the first cold make table on the cook line has deep cuts in the board.
Show the remaining 1 finding ▾
Employee personal food not properly identified and segregated from food to be served to the public. Observed : 2% milk in the wait station glass door reach-in cooler, no marked for employee only, the milk belongs to the staff. They chose to discard the milk.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : 3 cutting boards on the cook line are stained. ALSO, the door frame for the ice machine is soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : at the far end of the cook line, drink thermos on the top shelf.
Food stored on floor. Observed : a case of radishes on the floor of the walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : the rice scoops and flat top utensils were in standing water. The water was dumped for both.
In-use wet wiping cloth/towel used under cutting board. Observed : on the cook line, wet cloth under the cutting board.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed : the hand wash sink by the ice maker drains slowly.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the sushi displays: tuna 45°, salmon 47°, tuna 46°, salmon 48°, tilapia 49° and shrimp 50°. ALSO, in the far reach-in cooler on the sushi line: cream cheese 47° and shredded Krab 46°. All items were brought out this morning. All items have been moved to a reach-in cooler and packed in ice. Some items were then checked later and at 44 and 37°.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed : the batter for frying was made at 9:30, no time mark. A time mark was added.
Toxic substance/chemical improperly stored. Observed : sanitizer tablets stored next to soy sauce, on the wait station line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the cook line. ALSO, on the wait station line, the area over the water dispenser where the cone connects, is soiled.
Handwash sink used for purposes other than handwashing. Observed : a whisk in the prep area hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : a drink on a flip top make table in the kitchen, and on a cutting board in sushi. Both were moved below.
In-use wet wiping cloth/towel used under cutting board. Observed : a wet cloth under a cutting board on the cook line.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed: the dish wash machine 0 ppm for chlorine, tested 2x.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the walk-in cooler heavy whipping cream 50, Kim chee 50, these had been out in the last 2.25 hours during lunch service. These were then placed in a reach-in freezer. Whipping cream dropped to 43 in 13 minutes. ALSO, at the sushi bar cream cheese 45° and cooked egg 47°, there was no definite time when they were last out. These were moved to the working reach-in freezer at the sushi bar. ALSO, in the wait station reach-in cooler whipping cream 45°. ALL potentially hazardous food must be kept at 41° or below. Ice down, move to colder holding units until walk-in cooler and other units are holding at 41° and below.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: in the walk-in cooler heavy whipping cream 50, Kim chee 50, these had been out in the last 2.25 hours during lunch service. These were then placed in a reach-in freezer. Whipping cream dropped to 43 in 13 minutes. ALSO, at the sushi bar cream cheese 45° and cooked egg 47°, there was no definite time when they were last out. These were moved to the working reach-in freezer at the sushi bar. ALSO, in the wait station reach-in cooler whipping cream 45°, used earlier during lunch. This will be placed in an ice bath. A technician was called when the problem with the walk-in cooler was discovered. The tech was called again during the inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a waist pack and a sweatshirt stored in the corner prep area, over vegetables being prepped.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple items in the walk-in cooler at 46. It is known that during a thunderstorm, the lights flicked and the fans in the walk-in cooler are pruning at not full speed. A tech was contacted prior to the inspection.
Jul 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed: missing and damaged ceiling tiles over the walk-in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple items in the walk-in cooler at 46. It is known that during a thunderstorm, the lights flicked and the fans in the walk-in cooler are pruning at not full speed. A tech was contacted prior to the inspection.
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed: in the storage room, prepped raw chicken stored over unwashed vegetables in the reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler chicken 46, tofu 46, whipping cream 46. Items are being iced down. ALSO, at the sushi bar cooked egg 45, tilapia 45 Krab mix 49, tuna 48°. Some items were out for service earlier. All items are being brought to a reach-in freezer for quick chilling.
Ceiling/ceiling tile shows damage or is in disrepair. Observed: missing and damaged ceiling tiles over the walk-in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple items in the walk-in cooler at 46°. It is known that during a thunderstorm, the lights flicked and the fans in the walk-in cooler are pruning at not full speed. A tech was contacted prior to the inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in 85° water. The water was dumped.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: whipping cream in the walk-in cooler, opened prior to today, no date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: in side the ice machine bin, the ice chute is soiled. ALSO, the soda nozzle diffusers have build up on the visible end.
Handwash sink used for purposes other than handwashing. Observed: a measuring cup and spoons in the wait station hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee unsealed water bottled stored on the prep area just inside the kitchen door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in the kitchen rice scoops stored in 73F water.
Water leaking from pipe and/or faucet/handle. Observed: the sushi line hand wash sink has a bus tub under it catching the constant water drip. A plumber has been called out to arrive later today.
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: tempura batter, made at 11:00 at opening, lacking a time mark. An adjusted time mark was added.
Toxic substance/chemical improperly stored. Observed: rubbing alcohol stored on the stainless steel wait line table. This was moved to the bottom shelf away from food and dinner ware.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: one double sided menu page does not identify items that may contain raw product. Also the Tuesday special does not identify as containing raw product.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the corner cook line hand wash sink.
Food stored on floor. Observed: 5 and 1 gallon bulk oil stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Observed: paper towel used under sushi cutting boards.
Aug 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
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.