MORI ASIAN CUISINE
6806 FOREST HILL BLVD, Greenacres FL 33413 · 561-954-7788
Last inspected Mar 26, 2026 · 9 visits since July 2023
JUL 24
FEB 25
JUN 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026003139 | Nov 4, 2025 | Feb 23, 2026 | $700 |
| 2--2025050102 | Jun 16, 2025 | Jul 30, 2025 | $400 |
Inspection history
9 visits, newest first
Mar 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw shrimp no commercially packaged stored above a big pot with cooked pork sauce. Advised operator to stored properly
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touched dirty garbage can then proceeded to keep preparing food. Chef washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer Raw shrimp no commercially packaged stored above a big pot with cooked pork sauce. Advised operator to stored properly
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. Cook line Two door Reach in cooler cooler across from fryers Cooked pork 56F cold holding, cooked chicken 56F cold holding, hard boil eggs 56F cold holding, tofu 56F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Two door Reach in cooler cooler across from fryers Cooked pork 56F cold holding, cooked chicken 56F cold holding, hard boil eggs 56F cold holding, tofu 56F cold holding Per operator all products stored since yesterday and not prepared or portioned today. See stop sale Expo area. Stored on a bottle sitting on top of ice bath,Cooked Ginger dressing 65F cold holding. Per operator product stored for approximately 1 hour and not prepared or portioned today Operator moved to reach in freezer
Plumbing system in disrepair. Hand washing sink on cook line not draining properly
Nov 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork not in commercial packaging over fully cooked clams at walk in freezer. Operator stored products 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. Observed Raw chicken over raw fish at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell pooled eggs (69F - cold Holding) Observed in container by wok station. Operator returned to cooler.; tofu (58F - Cold Holding) Observed in melted ice bath. Operator added fresh ice. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours.
Handwash sink used for purposes other than handwashing. Fresh herbs and scouring pad observed in hand wash sink by back door. Operator removed items from sink.
Food stored on floor. Cooking oil stored on floor in kitchen, chicken stored on floor in walk in cooler. Advised operator to elevate products a minimum of 6 inches from floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have a heavy accumulation of rust.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 25ppm) Operator added more chlorine, rechecked - 50ppm chlorine sanitizer.
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and lobster tail over sauces in reach in cooler at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (46F - Cold Holding); cooked pork (45F - Cold Holding)in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; moved on the bottom of cooler;
Toxic substance/chemical improperly stored. Winded bottle stored on top of display sushi case at sushi prep area; removed
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. Sanitizer Bucket (Chlorine over 200ppm); Operator fixed to 50 ppm
Food-contact surface soiled with food debris- cutting boards at sushi station and cook line
Handwash sink at sushi station used for purposes other than handwashing- sanitizer bucket stored inside and ice dumped; educated and bucket removed
No hot running water at three-compartment sink. Operator using dishwasher to properly sanitize dishes.
Packaged food has no English labeling- sauces and dressings in walk-in cooler lack
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dressings and sauces made on Friday in walking cooler lack date marking; advised operator to date mark
Ice scoop handle in contact with ice- at soda dispenser Stored properly
In-use knife/knives stored in cracks between pieces of equipment- between wall and backsplash at three compartment sink Removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over washed cut vegetables and sauces in walk-in cooler; unwashed vegetables stored inside same container with cooked pork belly in reach in cooler at cook line; All stored properly
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
13 High priority4 Intermediate0 Basic
Show 17 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Kitchen; Sanitizer Bucket (Chlorine 400+ppm) Advised operator who fixed to Chlorine 100 ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Kitchen; cooked beans (71F - Cooling)since 12pm@3:07 Item did not reach 70F within two hours, see stop sale. Kitchen; chicken broth (113F - Cooling)since2:10@2:40@3:19-109F At this current rate item will not reach 70F within two hours Advised operator who moved to freezer.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee picked up container with food off the floor, touching the floor then proceeded to handle clean utensils without washing hands first Advised operator employee washed hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Employee wiped hands in soiled clothes then handled clean utensils without washing hands first Advised employee who washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sushi bar; Fresh salmon and Japanese snapper served raw. No parasite destruction letter. Operator provided parasite destruction letter for both items before inspection ended
Nonfood-grade bags used in direct contact with food. Kitchen; Flour stored in direct contact with non food grade bags Advised operator who fixed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in Freezer; Raw fish stored above egg rolls; Walk-in Freezer; Raw Chicken above broth Advised over who fixed items mentioned above
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in Cooler;Raw chicken stored above over cooked ribs Advised operator who fixed
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. Walk-in Freezer; Raw chicken above raw shrimp Advised operator who fixed
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. Kitchen; cooked beans (71F - Cooling)since 12pm@3:07 Item did not reach 70F within two hours Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in Cooler;cooked pork (45F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen;cooked rice (110F - Hot Holding) Per operator held in steamer for approximately one hour Advised operator to reheat to 165F+ Operator moved to reheat on stove top
Toxic substance/chemical improperly stored. Sushi Bar on shelf; Rubbing alcohol stored above drinks. Advised operator who fixed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sushi Bar; Milk open for two days not date marked Advised operator
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several Sushi items served raw not identified on menu. Operator identified raw items on all menu before end of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Bar; Cooked rice on time is of public heath control. No procedure provided. Advised operator. Emailed form
Unnecessary persons in the food preparation, food storage, or warewashing area. Kitchen; observed unnecessary person (child) in the kitchen touching food areas. Advised operator to remove child from kitchen. Operator removed
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Female employee put on gloves without washing hands to handle spring rolls. Explained and she washed hands.
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. Emailed one
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Jiasong Chen 08/23/2018, expired on 08/23/2023
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand sink. Employee stocked paper towel.
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.
Spray bottle containing toxic substance not labeled. Light pick color liquid spray bottle by 3 compartment sink not labeled employee labeled
Cardboard used to line nonfood-contact shelves. Bottom shelf of prep table
Food stored on floor. Bag of onions stored on floor in back room. Explained and manager moved bag to shelf.
Food-contact surface not smooth and easily cleanable. Ryobi whip mixer.
Ice scoop handle in contact with ice at front counter ice bin. Employee put ice scoop in clean glass.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop next to rice cooker stored in standing water. Water temperature 78 f. Manager dumped the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves
Reuse of single-service or single-use articles. Cut out of gallon container used as scoop. Manager discarded.
Time/temperature control for safety food thawed in an improper manner. 2 bags of mixed vegetables thawing at room temperature. Still partially frozen. Explained and he moved both bags to walk in cooler.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauces, raw pork directly stored top of the tortilla,cooked beef at walk in cooler. Operator properly stored food.
Handwash sink not accessible for employee use at all times...stored boxes in handwashing sink by the walk in freezer. Operator moved boxes.
No paper towels or mechanical hand drying device provided at handwash sink...operator provided.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked pork, cooked chicken in walk in freezer. Operator date marked.
Employee personal food not properly identified and segregated from food to be served to the public....personal food drinks, tortillas, raw pork beef stored in walk in cooler without properly indentation. Operator moved.
Reuse of single-service or single-use articles....re used soy sauce container for different kind sauce.
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.