Moko
Last inspected: Jul 2, 2025
61
Score
Moko has been inspected three times since 2023. The newest entry in the record is dated Jul 2, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to six violations per visit.
“Using a handwashing sink-operation and maintenance” comes up most often, recorded three times in the inspection record.
Moko's latest score of 61 falls below the South Boston average of 87. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jul 2, 2025
Routine
4 major violations. 2 minor violations.
View 6 violations
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Pot observed in production area hand sink. Remove. Hand sink should only be used for hand washing.
590.005/5-205.11-PF
Common name-working containers (pf)
Inspector notes: Chemcial squeeze bottle observed unlabled. Clean to remove.
590.007/7-102.11-PF
Cleaning agents and sanitizers availability (pf)
Inspector notes: Detergent at bar dish washer observed empty. Corrected on site.
590.004/4-303.11-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of ice machine observed with soils. Clean to remove.
590.004/4-601.11-PF
Receptacles (c)
Inspector notes: Grease bucket ouside observed with soils. Surrounding area around bucket has debris. Clean to remove.
590.005/5-501.13-C
Effectiveness-hair restraints (c)
Inspector notes: Employees on production line without hair restraint. Provide.
590.002/2-402.11-C
61
Oct 15, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Backflow prevention (p)
Inspector notes: Produce sink observed without a backflow preventor. Provide or PIC to request variance with procedures to state how an alternative safe prep will be provided while using.
590.005/5-402.11-P
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior and exterior of ice machine observed soiled chest freezer observed with heavy ice build up exterior of prep sink observed soiled in between equipments at the cookline observed soiled from visble grimes interior of 2 door kitchen refrigerator unit observed soiled and exterior of multiple rice cooker observed soiled from visible soiled hand print Clean to remove
590.004/4-601.11-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Handsinks being utilized to store soiled dishes. Discontinue and only use handsink for proper hand washing. (Corrected on site) Observed staff washing hands during inspection
590.005/5-205.11-PF
Food storage containers identified with common name of food (c)
Inspector notes: Multiple condiment containers at cook line squeeze bottles and storage bin observed without identification labels. Provide labels when removed from original containers.
590.003/3-302.12-C
In-use utensils between-use storage (c)
Inspector notes: Single use plastic containers being used to dispense out of bulk food bins. . Discontinue and use handled scoop to prevent contamination by hand.
590.003/3-304.12-C
Ventilation hood systems filters (c)
Inspector notes: Hood vent observed soiled and dusty. Clean to remove . Hood stickers expires 1.3.25
590.004/4-202.18-C
Cleaning of plumbing fixtures (c)
Inspector notes: Warewashing and sushi prep are handsink observed soiled. Clean to remove.
590.006/6-501.18-C
Cutting surfaces (c)
Inspector notes: Sushi prep are and kitchen cutting boards observed heavily soiled. Ressurface/ Replace
590.004/4-501.12-C
55
Nov 14, 2023
Routine
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
Packaged and unpackaged food-separation packaging and segregation (p)
Inspector notes: Raw fish stored above ready to eat cucumbers in sushi refrigerator. Store raw and RTE seperately. COS.
590.003/3-302.11-P
Cleaning procedure (p)
Inspector notes: No evidnence of handwashing. Retrain staff.
590.002/2-301.12-P
Controlling pests (pf)
Inspector notes: Evidence of mice activity in basement with what appears to be droppings on shelving and on floors. Clean and sanitize all affected areas. Provide updated IPM pest control report upon re inspection.
590.006/6-501.111-PF
Using a handwashing sink-operation and maintenance (pf)
Inspector notes: Sushi handsink blocked with saran wrap cookline handsink with strainer. Corrected on site.
590.005/5-205.11-PF
Temperature measuring devices manual and mechanical warewashing (pf)
Inspector notes: Provide irreversible indicator for high temp dish machine.
590.004/4-302.13-PF
Consumption of animal foods that are raw undercooked or not otherwise processed to eliminate pathogens (pf)
Inspector notes: Provide font size 11 or above for consumer advisory. No consumer advisory on online menu. Provide.
590.003/3-603.11-PF
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Priority violations. Provide active managerial control.
590.002(D)/2-103.11-PF
Conformance with approved procedures (pf)
Inspector notes: PH logs not up to date evidence of dry logging during inspection. Test rice daily and log according to HACCP plan on site.
590.008/8-103.12-PF
Nonfood contact surfaces (c)
Inspector notes: Heavy buildup of soils under cookline equipment. Clean to remove.
590.004/4-602.13-C
Food storage containers identified with common name of food (c)
Inspector notes: Label all food containers in walkin freezer
590.003/3-302.12-C
Anti-choking
Inspector notes: No choke save certificate on site. Provide. Anti-choking Procedures in Food Service Establishments. (1) Pursuant to M.G.L. c. 94 § 305D restaurants with a certain seating capacity are required to have one or more employees trained in a manual choke-saving procedure in accordance with 105 CMR 605.000: Approved Choke-saving Procedures. (2) Each food service establishment with a seating capacity that conforms with M.G.L. c. 94 § 305D shall: (a) Have on its premises while food is being served an employee trained in manual procedures approved by the Department to remove food lodged in a person's throat; and (b) Make adequate provision for insurance to cover employees trained in rendering such assistance.
590.009(E)
Surface characteristics-indoor areas (c)
Inspector notes: Dry food goods stored on shelving under open ceilings in basement with exposed utility wires and pipes. Seal with cleanable materials.
590.006/6-101.11-C
33
Frequently Asked Questions
When was Moko last inspected?
The most recent health inspection at Moko on file is from Jul 2, 2025. The public record contains three inspections in total.
What is the most common violation at Moko?
Across the inspection record, “using a handwashing sink-operation and maintenance” has been cited three times, more than any other issue at Moko.
How does Moko compare to other restaurants in South Boston?
Moko most recently scored 61 out of 100, which is lower than the South Boston average of 87.
Has Moko's inspection record improved over time?
Yes. Recent inspections at Moko have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Moko means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Moko inspected?
Based on the inspection history on file, Moko is inspected around two times per year on average.
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