Mochi Thai & Japanese
Last inspected: Apr 10, 2026
64
Score
Public records show nine inspections at Mochi Thai & Japanese stretching back to 2022. The latest inspection on file is from Apr 10, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
By comparison, the average Wellington facility scores 71, putting Mochi Thai & Japanese on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle garbage can then cell phone then began to handle clean lid of rice cooker; no hand wash. Advised operator to wash hands.
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: raw pork and raw shrimp in open bags stored on top of closed packets of beans-not all products commercially packaged. Employee stored properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: raw chicken (50F - Cold Holding) As per operator,stored outside cooler to thaw 40 mins prior. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken**
03A-02-5
64
Aug 20, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Lysol contained stored next to a container with rice on dry storage. Operator removed **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair than engaged on preparing food. Employee washed hands **Corrected On-Site**
12A-10-4
High Priority - 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. Both reach in freezers on prep area. Raw chicken over raw pork Raw chicken over raw fish Operator removed **Corrected On-Site**
08A-17-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Deep container with Rehydrated noodles at 11:54am(90F cooling ) since 11:30am at 12:17pm the same temperature At this current cooling rate product will not reach 41F within 4 hours. Operator iced down and moved to walk in cooler **Corrective Action Taken**
03D-15-4
50
Feb 21, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
58
Nov 1, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw yellow tail fish then scooped ice and serve; no hand wash. Employee washed hands. **Corrected On-Site** - From follow-up inspection 2024-11-01: Observed chef handle raw shrimp then handled clean utensils to prepare order; no glove change; no hand wash. **Admin Complaint**
12A-12-4
High Priority - - From initial inspection : High Priority - 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. In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-01: In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Advised operator to store correctly. **Admin Complaint**
08A-17-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter beside hand wash sink: raw yellow tail (53F - Cold Holding) As per operator, thawing since 25 mins on counter. Not prepped or portioned today. Operator moved to quick chill. On prep table near stove top: rehydrated noodles (76F- Cold Holding) As per operator, stored since 12:00pm; cooked bell peppers (64F - Cold Holding) As per operator, stored since 3 mins. Advised operators to quick chill items. - From follow-up inspection 2024-11-01: On prep table near stove top: raw shrimp(47F- Cold Holding) As per operator stored 2 hours mins. Not prepped or portioned today. Operator placed to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
64
Oct 31, 2024
Routine - Food
7 critical violations. 1 major violation.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At refrigerator in freezer section: Raw tuna stored above ice cream in freezer. At standing single door freezer: raw pork portioned in bags stored above box of dumplings with cooked pork. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area near cook line: fried rice (109F at 2:13pm- Cooling) As per operator, cooling since 12:00pm. Item did not cool from 135F to 70F in a total of 2 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter beside hand wash sink: raw yellow tail (53F - Cold Holding) As per operator, thawing since 25 mins on counter. Not prepped or portioned today. Operator moved to quick chill. On prep table near stove top: rehydrated noodles (76F- Cold Holding) As per operator, stored since 12:00pm; cooked bell peppers (64F - Cold Holding) As per operator, stored since 3 mins. Advised operators to quick chill items.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At stove top: chicken broth (115F - Hot Holding) As per operator stored since 2 hours. Operator placed to reheat to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area near cook line: fried rice (109F at 2:13pm- Cooling) As per operator, cooling since 12:00pm. Item did not cool from 135F to 70F in a total of 2 hours. See stop sale.
03D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw yellow tail fish then scooped ice and serve; no hand wash. Employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - 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. In deep freezer near walk in cooler: raw chicken portioned in ziplock bags stored on top of raw shrimp. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 2 days prior and not date marked. Advised operator to date mark.
02C-03-5
32
Apr 3, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 4, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw fish items for sushi.
02B-01-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dish machine not in use during inspection
16-55-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between hand sinks and reach In cooler **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator unit at sushi station
05-09-4
67
Mar 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with raw pork thawing on standing water. Operator opened water to thawed product under running water **Corrected On-Site** - From follow-up inspection 2023-03-02: Same, Raw pork , raw chicken and cooked beef thawing at room temperature. Operator moved products under running water **Time Extended**
06-01-5
95
Aug 17, 2022
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.on cook line for chopped lettuce and sliced tomatoes Operator removed **Corrected On-Site**
14-86-1
Basic - Food stored on floor. Observed several containers with cooking oil stored on kitchen area under prep table
08B-38-4
82
Frequently Asked Questions
When was Mochi Thai & Japanese last inspected?
The most recent health inspection at Mochi Thai & Japanese on file is from Apr 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Mochi Thai & Japanese?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mochi Thai & Japanese.
How does Mochi Thai & Japanese compare to other restaurants in Wellington?
Mochi Thai & Japanese most recently scored 64 out of 100, which is lower than the Wellington average of 71.
Has Mochi Thai & Japanese's inspection record improved over time?
Results have been roughly steady. Inspections at Mochi Thai & Japanese have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mochi Thai & Japanese 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 Mochi Thai & Japanese inspected?
Based on the inspection history on file, Mochi Thai & Japanese is inspected around two times per year on average.
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