MIAMI, FL. Inspectors visiting Moshi Moshi Brickell at 1700 SW 3 Ave on May 8, 2026 found that the restaurant was serving fish without any documentation that parasites had been destroyed, a requirement that exists precisely because this is a raw-fish restaurant where Anisakis and tapeworm larvae can survive in improperly handled seafood and reach a customer's plate.
The facility logged 12 high-severity violations and 2 intermediate violations during that single visit. State inspectors did not emergency-close the restaurant.
What Inspectors Found
The parasite destruction violation is particularly pointed at a restaurant whose menu is built around raw and lightly prepared fish. State rules require that fish served raw be either commercially frozen to kill parasites or subject to documented on-site freezing protocols. No such documentation was in place.
The food-from-unapproved-sources citation compounds that problem. When seafood arrives from a supplier outside the regulated supply chain, there is no USDA or FDA inspection record attached to it. If a customer becomes ill, there is no paper trail to trace the product back to its origin.
Inspectors also cited the restaurant twice for handwashing failures, once for inadequate handwashing by employees and separately for improper hand and arm washing technique. Those are not the same violation. The first means employees were not washing hands when required. The second means that when they did wash, they were not doing it correctly.
The employee health picture was equally layered. Three separate citations covered the absence of a written employee health policy, employees not reporting illness symptoms, and no person in charge present or performing supervisory duties. That combination, a restaurant without a health policy, without illness reporting, and without active management oversight, removes the three primary institutional barriers between a sick worker and a customer's food.
Inspectors also found that time as a public health control was not being properly used, that food contact surfaces were not properly cleaned or sanitized, that shellfish identification records were inadequate, and that toxic substances were improperly stored or used. The intermediate violations covered improper sewage or wastewater disposal and inadequate cooling and cold-holding equipment.
What These Violations Mean
The parasite destruction and food sourcing violations are the most acute risks at a sushi-focused restaurant. Anisakis, a parasitic roundworm found in raw marine fish, causes anisakiasis, a condition that can produce severe abdominal pain, vomiting, and in serious cases requires surgical removal. The FDA's standard for killing it is freezing fish to negative 4 degrees Fahrenheit for seven days, or negative 31 degrees for 15 hours. Without records showing that standard was met, there is no way to know whether the fish served at Moshi Moshi Brickell on May 8 had been treated at all.
The absence of a consumer advisory for raw and undercooked foods matters because the people most at risk, pregnant women, the elderly, people on immunosuppressants, are the least likely to know they are taking a risk when they order. A consumer advisory on the menu is the minimum notification required by state code. There was none.
The sewage disposal violation is the one that tends to get overlooked in a list this long. Improper wastewater handling creates the possibility of fecal contamination spreading through the facility, onto food contact surfaces, and into food itself. Paired with the citation for food contact surfaces not being properly cleaned or sanitized, the inspection record from May 8 describes a facility where contamination had multiple entry points and no reliable barriers.
The Longer Record
Moshi Moshi Brickell: Inspection History
Moshi Moshi Brickell has 14 inspections on record and 98 total violations. The restaurant has never been emergency-closed.
The history shows a facility that can pass inspections. It passed clean in December 2024 and again in September 2025, with zero high-severity violations on both visits. What the record also shows is that clean inspections have not held. The April 2024 visit produced 5 high-severity violations. The May 2026 visit produced 12.
The three-day gap between the May 8 inspection and the May 11 follow-up is telling on its own. The follow-up visit, which typically occurs after serious violations are cited, still found 7 high-severity violations. That means that three days after one of the worst single-inspection records in this restaurant's history, more than half the high-severity violation count remained.
The restaurant was open on May 8 when inspectors documented 12 high-severity violations. It was open on May 11 when the follow-up found 7 more.