Moshi Moshi
7232 Biscayne Blvd, Miami, FL 33138 · Permanent Food Service · License 2318233
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 26, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw tuna stored over cooked lobster at reach in cooler prep sushi area.
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 beef stored above moshi ice cream at white chest freezer. Employee stored properly.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Provided form to operator, employee printed and posted at dining room and front entrance.
Fixed on the spot
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 milk container opened not dated at reach in cooler by prep storage area. As per employee a day prior. Employee dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards soiled by back kitchen prep area.
Non-pitting surface rust on food-contact equipment.
Observed shelves rusted by storage.
Repeat violation
Basic9
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed two pair of knives stored between equipment three compartment sink and wall. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn by Togo area.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed above three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled prep area and Togo area and kitchen.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service bowls not inverted by Togo area. Employee inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed by kitchen prep area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout the kitchen.
Repeat violation
Floor soiled/has accumulation of debris.
Observed walk in freezer floor soiled.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.