Mochima Bistro
Last inspected: Mar 20, 2026
78
Score
Going back to 2022, Mochima Bistro has nine inspections in the public record. Mochima Bistro was last inspected on Mar 20, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly four violations earlier in the record.
“Cooked/heated time/temperature control” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Miami average 74, so Mochima Bistro is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment. - From follow-up inspection 2026-03-20: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and storage area. - From follow-up inspection 2026-03-20: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and storage area. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-03-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. - From follow-up inspection 2026-03-20: Observed hood filters soiled. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove/fryers. **Repeat Violation** - From follow-up inspection 2026-03-20: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove/fryers. **Time Extended**
36-27-5
78
Mar 19, 2026
Routine - Food
5 critical violations. 4 major violations. 15 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. Observed Tylenols stored above preparation table. Operator removed them. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (46 F - Cold Holding); fish (46 F); chicken (46 F - Cold Holding) inside the reach in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hour. Stop sale was issued. **Repeat Violation**
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator began working with food without washing hands.
12A-16-4
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 41 degrees Fahrenheit within 6 hours. Observed shredded beef (46 F - Cold Holding); fish (46 F); chicken (46 F - Cold Holding) inside the reach in cooler. As per manager food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hour. Stop sale was issued. **Repeat Violation**
01B-02-5
High Priority - Employee washed hands with cold water. **Repeat Violation**
12A-19-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know the right order at 3 compartment sink. Employee was coached.
53B-15-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at 3 compartment sink. Operator coached her where and how to wash hands.
12A-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed a cooked chicken date marked on 3/4/2025. As per operator food was frozen and they forgot to properly date mark the food when it is thawed and held at refrigeration temperatures again. Food was thawed on Tuesday.
02C-04-5
Intermediate - Packaged food not labeled as specified by law. Observed commercially processed flans stored in the dining area not labeled as specified by law.
02D-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout the kitchen and storage area.
36-37-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed metal pot stored on the floor next to the 3 compartment sink.
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not stored inverted on shelf by the mop sink. Operator inverted them. **Corrected On-Site**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing a watch while preparing food.
13-07-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee was not sanitizing in the correct order. Employee was coached.
16-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Faucet/handle missing at plumbing fixture. Observed hot water handle not working at kitchen HWS. **Repeat Violation**
29-09-4
Basic - Ice buildup in reach-in freezer at the front counter.
14-69-4
Basic - Insect control device installed over food preparation area. Observed a zap trap installed above preparation table in the kitchen area.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed it. **Repeat Violation**
12B-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout the establishment.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the stove/fryers. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed a container with salt not labeled. Operator labeled the salt. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - very slow draining water in handwash sink, three-compartment sink, or mop sink.
29-20-5
15
Dec 2, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed shredded beef (47F - Cold Holding) inside RIC by 3 compartment sink, as per person in charge from previous day.
03D-02-5
High Priority - Employee washed hands with cold water.
12A-19-4
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 41 degrees Fahrenheit within 6 hours. Observed shredded beef (47F - Cold Holding) inside RIC by 3 compartment sink, as per person in charge from previous day.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (107F - Hot Holding) at cook line, as per cook for approximately 1 hour prior.
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw or undercooked eggs with no consumer advisory posted, printed and posted at dining. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shredded beef inside RIC by 3 compartment sink with no date marked, as per cook for more than 24 hours prior.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of windex at front counter without label.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler across from stove at kitchen area.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked ground beef thawing at ambient temperature, coached person in charge on correct procedures.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Faucet/handle missing at plumbing fixture. Observed hot water handle not working at kitchen HWS.
29-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up at single door reach in freezer at cook line. **Repeat Violation**
14-69-4
27
Mar 17, 2025
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 26, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored in non food grade bags inside reach in cooler. Operator removed products from bags and placed inside food grade containers. **Corrected On-Site**
14-31-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed black cutting board located near three compartment sink with cut marks and no longer cleanable. Operator discarded. **Corrected On-Site**
14-09-4
Basic - Food stored on floor. Observe can of cooking oil on floor near cook line. Operator removed from floor immediately. **Corrected On-Site**
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.
36-27-5
74
Mar 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
61
Oct 4, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior soiled, freezer located next to the three compartment sink.
22-16-4
95
May 2, 2023
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bathroom.
31B-04-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Spray hose soiled at 3 compartment sink.
16-03-4
78
Nov 29, 2022
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board in kitchen area.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary test strips available when established is using bleach in 3 compartment sink.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area Employee restocked during inspection. **Corrected On-Site**
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled reach in freezer handles.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed container with raw cabbage stored on floor in dry storage area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tostones (frozen) on preparation table. Employee moved to reach in cooler during inspection. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
41
Frequently Asked Questions
When was Mochima Bistro last inspected?
The most recent health inspection at Mochima Bistro on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Mochima Bistro?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Mochima Bistro.
How does Mochima Bistro compare to other restaurants in Miami?
Mochima Bistro most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Mochima Bistro's inspection record improved over time?
No. Recent inspections at Mochima Bistro have averaged around 14 violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Mochima Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mochima Bistro inspected?
Based on the inspection history on file, Mochima Bistro is inspected around three times per year on average.
Nearby Restaurants