Moshi Moshi
Last inspected: Jan 29, 2026
61
Score
Going back to 2022, Moshi Moshi has eight inspections in the public record. The latest inspection on file is from Jan 29, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
When inspectors have written things up, “exterior door has a gap at the threshold that opens” has been the most frequent reason, cited three times.
Moshi Moshi's latest score of 61 falls below the Miami Beach average of 69. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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 tuna (58F - Cooling ); salmon (58F - Cooling); in plastic containers dated 1-28. **Warning**
03D-02-5
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 tuna (58F - Cooling ); salmon (58F - Cooling); in plastic containers dated 1-28. **Warning**
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers Wilson, Ariel, Andy, and Leo. **Warning**
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed two plastic squeeze bottles with different liquids not labeled throughout. The chef labeled it. **Corrected On-Site** **Warning**
02D-01-5
61
Aug 19, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee handled soiled equipment or utensils and handled clean equipment or utensils, a without washing hands. Observed the dishwasher touch dirty dishes and then removed the clean dishes with the same gloves on.
12A-13-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment uses quaternary in the triple sink and sanitizer buckets and only have chlorine test kits.
16-32-5
Basic - Equipment in poor repair. Observed some of the reach in coolers gaskets torn.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the triple sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some of the reach in coolers gaskets soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the front counter.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Jan 9, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over sauces in the upright cooler next to the triple sink. The manager moved the sauces to the top self. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server bring a dirty dish to the kitchen and then grab a clean dish without washing hands.
12A-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in the triple sink defrosting . The cook turned on the cold water. **Corrected On-Site**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had it cleaned. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water on a chest freezer next to cut cucumbers. The manager removed it. **Corrected On-Site**
12B-07-4
64
Aug 14, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a sushi chef finish a task removed gloves and put on new gloves without washing his hands.
12A-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs on the oven door. The manager removed it. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in plastic container with a water temperature of 82°F. The manager poured out the water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed under several cutting boards. The chef removed the towels. **Corrected On-Site**
21-04-4
67
Feb 12, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables in the upright cooler at the cook line. The chef moved the chicken to another cooler on the bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-04-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Ice scoop handle in contact with ice. The manager moved the scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
78
Jul 11, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna vegetables at the front counter.
08A-04-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (50F - Cold Holding) at the front counter glass door reach in cooler. As per the chef the tuna was placed in the cooler approximately an hour ago. The chef moved it to a freezer for a quick chill.
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the hand washing sink in the kitchen.
29-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the sink full od dirty water with a package in it.
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a spoon in a container of garlic.
10-01-5
Basic - Food stored on floor. Observed five gallon buckets containing soy sauce on the floor by the office.
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Standing water or very slow draining water in handwash sink. Observed at the sushi counter.
29-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine.
36-27-5
Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in cooler with glass doors by the sushi station.
29-49-6
Basic - Single-service articles not stored inverted or protected from contamination. Observed by the office.
25-06-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
33
Feb 24, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tofu (54F - Cold Holding) located next to wonton soup, towards front sushi station, less than 4 hours. Advised Chef to add more ice to storage holder, to completely submerge food container of tofu in the ice, in order to maintain temperatures at +or- 41F and below. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over sliced cooked pork inside reach in cooler, next to chest freezer. Chef removed the cartons of raw shelled eggs and placed on bottom shelving of reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed brown paper cover food containers of radish, scallions and onions, located on counter behind sushi prep station.
14-86-1
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested dish machine using chlorine sanitizer at 0ppm. Made several attempts to adjust chlorine sanitizer solution and tested again at 0ppm. Establishment has a three compartment sink, advised to manually setup chlorine sanitizer, until dish machine is sanitizing properly. **Repeat Violation**
22-41-4
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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
Intermediate - Hot water supply not maintained during peak periods. Observed hot water at all handwash sinks/prep sinks reach 80F after running water for approximately 5 minutes, located throughout restaurant establishment. Manager turned on hot water unit, checked temperatures at 102F and above.
27-18-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed employee reporting agreement form to Manager.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on shelving above kitchen prep coolers, in front of cookline. **Repeat Violation**
24-05-4
Basic - Insect control device installed over food preparation area/clean kitchen equipment/glassware/dishware. Observed bug zapper installed over glass cups, on shelving at drink/beverage station. **Repeat Violation**
35B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed black take-out containers stored on top shelving above kitchen prep coolers, not kept inverted. **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed food storage container of flour, not labeled, located under prep counter, next to fryer station.
02D-01-5
30
Oct 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Moshi Moshi last inspected?
The most recent health inspection at Moshi Moshi on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Moshi Moshi?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at Moshi Moshi.
How does Moshi Moshi compare to other restaurants in Miami Beach?
Moshi Moshi most recently scored 61 out of 100, which is lower than the Miami Beach average of 69.
Has Moshi Moshi's inspection record improved over time?
Results have been roughly steady. Inspections at Moshi Moshi have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Moshi Moshi 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 Moshi Moshi inspected?
Based on the inspection history on file, Moshi Moshi is inspected around two times per year on average.
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