MOJO THAI & E-SAN

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2026-03-05: Time Extended

Basic - - From initial inspection : Basic - Water leaking from faucet/handle at handwashing sink at cook line. Warning - From follow-up inspection 2026-03-05: Time Extended

High Priority - - From initial inspection : High Priority - 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. raw shelled eggs (ambient temperature 74F - Cold Holding); cooked rice (88F - Hot Holding.) operator stated foods had been out for four hours. Educated operator on time as a public health control for time-temperature control for safety foods. Provided operator with time as a public health control form. Warning - From follow-up inspection 2025-10-27: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shelled eggs (ambient temperature 74F - Cold Holding); cooked rice (88F - Hot Holding.) operator stated foods had been out for four hours. Educated operator on time as a public health control for time-temperature control for safety foods. Provided operator with time as a public health control form. Warning - From follow-up inspection 2025-10-27: Raw shelled eggs not time marked, cooked rice not time marked. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-27: Training expired for employees. Time Extended

High Priority - Spray hose at dish sink lower than flood rim of mop sink. Operator corrected hose. Corrected On-Site

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 containers of frozen soups not date marked.

Basic - Bowl or other container with no handle used to dispense sauce in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi bar.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wiping cloths. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen dumplings made on site with no date marking.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Reuse of single-service or single-use articles. Observed single use seaweed containers being reused for food storage

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Several kitchen walls are dusty.

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu offers White Tuna and White Tuna (Escolar) Escolar is not a Tuna variety, only albacore tuna may be referred to as White Tuna. 10-12-23 Repeat Violation Admin Complaint - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Observed rice bags being washed for reuse Warning - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At triple sink area, wall is dusty. Warning - From follow-up inspection 2024-04-17: Time Extended

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food offered in a way that misleads/misinforms the consumer. Menu offers White Tuna, and White Tuna ( Escolar) only Albacore may be labeled as White Tuna. Escolar is not a Tuna Species.

Basic - Reuse of single-service or single-use articles. Rice bags being washed and reused

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp and scallops stored above imitation crab stick. Operator moved items 1-12-23 Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at triple sink, has accumulated mold like substance

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. Provided Operator with Employee Illness Agreement Hand out.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, tuna in reduced oxygen packaging thawed with out being removed. 1-12-23 Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee handling food in kitchen with no hair restraint

Basic - Reuse of single-service or single-use articles. Rice bags are being reused

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At front counter, in reach in cooler, raw pork, beef and chicken stored over peas and carrots and soups. After discussion operator moved raw items below ready to eat foods

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water not available at hand washing sink near fryer

Basic - Carbon dioxide/helium tanks not adequately secured. In back storage area near door

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwasher area tiles have accumulated grease and debris and walls have accumulated dust and debris

Basic - Clean utensils stored between equipment and wall. In sushi bar area, knife stored between display and counter. After discussion employee cleaned knife and moved to a different location Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Yellowtail fish at sushi bar, after discussion operator said item was thawed within the hour and being prepared next. Observed operator remove fish from bag. Corrected On-Site

Basic - Food stored on floor. In kitchen, two containers of bean soup stored on the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters, and hood system have accumulated grease and debris

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 chlorine sanitizer dish machine registering 0ppm at the dish surface after 3 cycles. Operator called for maintenance and set up chlorine sanitation station in three compartment sink testing at 50ppm. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.

Basic - Cloth used as a food-contact surface. Observed paper towels lining top and bottom of containers with multiple foods. Re-educated operator on the importance of using food grade materials. This is a repeat violation from 2/15/2021.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 84°F. Operator removed from water. Corrected On-Site