BOBER TEA & MOCHI DOUGH

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 1, 2026

   ✕
   4 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

2. Aug 13, 2026

   ✕
   9 violations

   • The business license must be posted where it can be easily seen.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

3. Aug 19, 2025

   ✓
   6 violations

   • The business license must be posted where it can be easily seen.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Have a test kit for the type of sanitizer used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

4. Aug 19, 2024

   ✕
   6 violations

   • Label all containers of food and food ingredients with their common name.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

5. Aug 18, 2023

   ✓
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Label all containers of food and food ingredients with their common name.
   • Keep all intake and exhaust air ducts and filters clean.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • The business license must be posted where it can be easily seen.