MOCHI THAI & JAPANESE

Name: MOCHI THAI & JAPANESE
Address: 9152 FOREST HILL BLVD, WELLINGTON, FL, 33414, US
Rating: 63.9

9152 FOREST HILL BLVD, WELLINGTON, FL 33414

License #6019575

🍱 Japanese/Sushi ℹ️

63.9 Grade F / 100

Failing Health Score

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Latest inspection

April 10, 2026 · 3 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MOCHI THAI & JAPANESE in WELLINGTON currently holds an InspectFL Health Score of 63.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 32 total violations — 22 critical, 5 major, 5 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 10, 2026 shows 3 observation rows: 3 critical, 0 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

MOCHI THAI & JAPANESE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12A-16-4] 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.
[08A-02-6] 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.
[03A-02-5] 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.

Disposition: Warning Issued
[03D-01-5] 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.
[12A-12-4] 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.
[08A-02-6] 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.
[08A-17-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[03B-01-6] 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.
[02C-03-5] 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.