Mochi Cafe

5960 Richard Street, Jacksonville, FL 32216 · Mobile Food Dispensing Vehicle · License 2652942

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 23, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 5 basic
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

12 violations found

First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed American cheese (47°F - Cold Holding) in bottom of reach-in cooler across from fryer. Also, milk (50°F - Cold Holding) in fridge behind drivers seat of MFDV. Operator stated he had both items out when cooking an order. Operator placed both foods in reach in freezer to chill. Retemped both foods at end of inspection and dropped 2°F.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked vegetables (113°F - Hot Holding) in container on side of grill. Operator placed some of the onions on grill to reheat.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Two employees put on gloves and began to work with food without washing hands. Discussed with employees and employees washed hands and put on new gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed spray bottle containing toxic substance stored next to box of single use gloves on side of grill. Operator removed spray bottle of Lysol.
  Fixed on the spot
Intermediate3
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed hot water at hand wash sink. Operator plugged in water heater and turned hot water back on.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand wash sink used to store single use containers and large container of ketchup. Operator removed items from hand wash sink.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap at hand wash sink. Operator replenished grabbed soap from 3CS.
  Fixed on the spot
Basic5
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed two knives stored between the ticket rack and wall. Operator removed knives to properly store.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed multiple filters in hood above grill soiled. Also, exterior of fridge and fryer equipment soiled.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed,one dead roach on reach in deep freezer
- Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  Observed the MfDV missing the license number from being affixed to exterior of MFDV
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.