MOCHINUT

Name: MOCHINUT
Address: 6722 FOREST HILL BLVD, GREENACRES, FL, 33413, US
Rating: 80.4

6722 FOREST HILL BLVD, GREENACRES, FL 33413

License #6022824

80.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

June 16, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MOCHINUT in GREENACRES currently holds an InspectFL Health Score of 80.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 25 total violations — 11 critical, 9 major, 5 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 14, 2026

The latest inspection on June 16, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MOCHINUT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Warning Issued
[35A-03-4] 2 dead roaches on floor in hallway leading to rear exit door. Operator removed dead roaches, cleaned floor.
[29-08-4] Plumbing system in disrepair. Drain line from kitchen hand washing sink leaking onto floor. Advised Operator to repair/replace drain line to stop leak.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind counter/entered kitchen from dining room and began handling clean equipment, clean utensils and prepared food for customers without washing hands. Advised Operator/employee to wash hands properly.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up dead roach from floor with bare hands and then handled clean equipment, clean utensils and containers of prepared food without washing hands. Advised Operator to wash hands properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line single door flip top cooler; half and half (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours. Advised Operator to return items to 41F or discard within a total of 4 hours.
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At front line; cooked tapioca boba (82F - Reheating). Operator stated reheating for 2 hours, did not reach 135F within 2 hours, increased temperature as to rapidly heat to 165F held at 135F or above.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line/prep area; batter containing milk (72F - Ambient Cooling 12:45/72F 1:15); cut/prepped hotdogs on sticks (52F - Ambient Cooling 12:50/52F 1:20). Operator stated batter reconstituted and hotdogs cut/prepped at/cooling since 10:00, held at room temperature/removed from refrigeration at this rate will not reach 41F within 4 hours, moved to reach in cooler(s) to facilitate faster cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.

Disposition: Emergency order recommended
[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. At reach-in cooler; milk no date marked. Operator stated milk opened 26 hours earlier. Advised Operator to date mark milk with date opened.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink next to triple sink. Advised Operator to provide paper towels for all hand washing sinks.
[41-17-4] Spray bottle containing toxic substance (cleaning chemical) not labeled. Advised Operator to label.
[35A-03-4] Dead roaches on premises. 1 dead roach in kitchen on scoop inside drink ice machine. See Stop Sale. Approximately 5 dead roaches in kitchen on floor under/behind equipment/storage. Advised Operator to remove dead roaches clean/sanitize areas.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee washed and rinsed soiled dishes and then handled clean equipment and clean utensils to prepare food/drinks for customers without washing hands. Advised Employee/Operator to wash hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up dead roach and smashed live roach with bare hand and then handled clean equipment and clean utensils used to prepare food for customers without washing hands. Advised employee to wash hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed (with detergent) and rinsed drink blenders and food service utensils then placed to dry/reuse without sanitizing, Triple Sink (Quaternary - Not Set Up). Advised Employee/Operator to set up triple sink and properly sanitize items.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on wall above hand washing sink next to triple sink. Approximately 3 live roaches in kitchen crawling on wall next to/behind prep table. Advised Operator to eliminate live roaches, clean and sanitize areas.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 dead roach in kitchen on scoop inside drink ice machine. See Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double glass door; hot dogs (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Upright double glass door; hot dogs (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See Stop Sale.