MOSHI MOSHI BRICKELL

Name: MOSHI MOSHI BRICKELL
Address: 1700 SW 3 AVE, MIAMI, FL, 33129, US
Rating: 71.6

1700 SW 3 AVE, MIAMI, FL 33129

License #2336612

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MOSHI MOSHI BRICKELL in MIAMI currently holds an InspectFL Health Score of 71.6 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 May 11, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 6 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 17, 2025

The latest inspection on May 11, 2026 included 1 critical violation, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed male employee with no hair restraint near cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for three compartment sink.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed paper towels under cutting board at the main prep table. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed drain net inside hand wash sink at the bar area. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer near back dry storage area with soiled interior.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle of cleaning solution with no label near front counter. Operator labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walk in cooler fan covers soiled. Observed hood filters at the cook line soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced sausage (48F - Cold Holding) at the reach in cooler located across the cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed brown cutting board in main kitchen area with cut marks and no longer cleanable.

Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bin with sugar not identified. Employee labeled the sugar.
[12B-07-4] Observed employee beverage on preparation area and another above preparation table. Employee removed them.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine.
[14-11-5] Equipment in poor repair. Observed reach in cooler door gaskets torn.
[33-16-4] Open dumpster lid.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee did not know how to sanitize utensils at the 3 compartment sink. Employee was coached.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler at the cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected by the exit door.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket with sanitizer stored on preparation table. Manager removed it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (55 F - Cold Holding); spring rolls (55 F - Cold Holding) at the cook line as per person in charge food was placed inside the unit at 11:00 AM this morning. Employee placed the food inside the walk in cooler to bring temperature down. Also observed shrimp (50 F - Cold Holding) in the same unit. As per person in charge shrimp were out of temperature for more than 4 hours, shrimp were stored last night. Stop sale was issued.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting above the 3 compartment sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (50 F - Cold Holding) in the same unit. As per person in charge shrimp were out of temperature for more than 4 hours, shrimp were stored last night. Stop sale was issued.
[08B-12-5] Stored food not covered. Observed few food inside the reach in cooler at the cook line not covered.

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