Moshi Moshi Brickell

1700 SW 3 Ave, Miami, FL 33129 · Permanent Food Service · License 2336612

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (1 repeat)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

12 violations found

First visitAug 20, 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:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked chicken (112°F - Hot Holding); cooked wings (68°F - Hot Holding) tempura shrimp (107°F - Hot Holding), as per operator less than an 30 min in the hold holding unit. Chef increased temperature.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken stored over raw beef inside walk in freezer . Operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed oven cleaning spray stored next to clean pots and pans; the operator immediately relocated the chemical to a proper storage area.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed cooked chicken at 82°F cooling on top of a prep table. The operator stated the chicken had been there for less than an hour. Coached the employee to transfer the chicken into a larger container and place it inside the walk-in cooler for rapid cooling.
  The time-use logs for rice, masago, and butter were observed, but the form was not signed by the person in charge (PIC).
  The PIC handed the form to the chef, and it was completed during the inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Observed fan cover missing at walk in cooler.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen, commercially reduced oxygen packaged (ROP) mackerel fish being defrosted inside the sealed ROP packaging. Coached the operator on correct defrosting methods
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee yogurts inside reach in cooler at front counter. Operator removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed gasket in disrepair at reach in cooler inside kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Observed Accumulation of black mold-like substance in the interior of the ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gasket soiled at reach in cooler inside kitchen area.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed hand washing sink with leaking pipe located at sushi area.
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.