Mochi Co. & Tea
9918 Gulf Coast Main St Unit B 135, Fort Myers, FL 33913 · Permanent Food Service · License 4607970
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front counter display case: ham bread (72°F - Cold Holding); cooked corn and cheese bread (74°F - Cold Holding); fresh garlic in oil bread (71°F - Cold Holding); strawberry and cream filled bread (73°F - Cold Holding); cooked bean paste buns (72°F - Cold Holding); cooked hotdogs buns (74°F - Cold Holding); cooked taro filled buns (72°F - Cold Holding); cooked tapioca pearls (85°F - Cold Holding) for 1 and a half hours per operator. Operator time labeled foods for discard after discussing time as a public health control. Provided operator time as a public health control form.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Large ice machine in kitchen.
Code 25, Single-service items: Single-service articles improperly stored.
U covered coffee filters in back coffee station. Operator placed in bag.
Fixed on the spot
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.