MOES SOUTHWEST GRILL #204
With 8 inspections documented, MOES SOUTHWEST GRILL #204 maintains a 2.6/5 food safety rating in CLEARWATER. Recent inspections indicate some food safety concerns.
Last inspection: 3 weeks ago · 8 reports on file
2679 GULF TO BAY BLVD STE 590
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
All Inspection Reports
2/18/2026· 3w ago
Visit ID: 13479230
Met Inspection Standards2 high, 1 int, 4 basic
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on ice machine in back kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside in the back kitchen area
- 14-12-4:Basic - Utensils in poor condition. -Stainless steel strainer dented around the edges hanging on storage shelf in back kitchen area
- 01B-01-4:High Priority - Heavily dented cans of jalapeño peppers present on shelf in walk in cooler . See stop sale. Manager segregated cans for return **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken at steam table 110 F , manager reheated chicken on grill . Recheck 165-174F Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled dispenser nozzle area at self serve customer station . Manager cleaned area Corrected On-Site
10/2/2025· 5mo ago
Visit ID: 13479117
Met Inspection Standards1 basic
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Reviewed with manager - From follow-up inspection 2025-10-02: **Time Extended**
7/31/2025· 7mo ago
Visit ID: 10895891
Follow-up Inspection Required2 high, 2 int, 5 basic
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Reviewed with manager
- 10-01-5:Basic - In-use utensil ( scoop ) in non-time/temperature control for safety food ( chips) not stored with handle above top of food within a closed container. Employee relocated scoop Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled at front line area - soiled by dripping pan at grill . Reviewed with manager .
- 08B-12-5:Basic - Stored food ( tea in dispenser ) not covered at self service beverage station . Manager covered tea dispenser Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables ( bag of whole onions ) stored with ready-to-eat food in walk in cooler. Manager rearranged food Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salsa 47 F , Salsa 52 F at self service salsa station Per manager , salsa placed at 1:00 pm . Manager placed salsa on ice **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and peppers 129 F at front counter steam table Recheck 175 F - discussed using a deeper pan at steam table Corrected On-Site
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. Roseanne hired 6 months A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Management training scheduled this day
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alan, Ane, Sandra , Cadin hired over 60 days
4/9/2025· 11mo ago
Visit ID: 10775175
Met Inspection Standards2 basic
- 35B-01-4:Basic - - From initial inspection : Basic - Back exterior door has a gap at the threshold that opens to the outside - From follow-up inspection 2025-04-09: Maintenance scheduled for repair **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cooking equipment at cook line and on floor near hot water heater . Reviewed with manager - From follow-up inspection 2025-04-09: **Time Extended**
2/7/2025· 1y 1mo ago
Visit ID: 8823136
Follow-up Inspection Required1 high, 1 int, 3 basic
- 35B-01-4:Basic - Back exterior door has a gap at the threshold that opens to the outside
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment at cook line and on floor near hot water heater . Reviewed with manager
- 23-03-4:Basic - Nonfood-contact surface -door hinges on the reach in cooler door in front line area. Reviewed with manager .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red Salsa 57 F , green salsa 57 F , sour cream /guacamole sauce 49 F at buffet section for under 3 hours . Most Ice melted . Manager added ice to buffet bin recheck red salsa 40 F, sour cream sauce 41 F, green salsa 57 F - manager added ice to container under green salsa **Corrective Action Taken**
- 11-26-1: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.
7/8/2024· 1y 8mo ago
Visit ID: 8773575
Met Inspection Standards1 high, 2 int, 5 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator hung current license during inspection. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards hanging on wire shelving.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. 2 bulk ingredient bins have broken chipped lids. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with hand wash signs during inspection.. Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Counter top on front line is in dis repair exposing unsealed wood.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Second temp on the lettuce taken at 2:54pm 43 f. Manager place ice in a bag in top of lettuce Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled/ Stained. Cutting board hanging from wire rack.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Training records do not contain date completed or expiration Repeat Violation
2/13/2024· 2y ago
Visit ID: 8502725
Met Inspection Standards1 high, 1 int, 1 basic
- 14-11-5:Basic - Equipment in poor repair. Lid for black beans in bin cracked.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Fly spray stored with Togo items. Item moved. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing training date and expiration date.
9/18/2023· 2y 5mo ago
Visit ID: 8372502
Met Inspection Standards1 high, 1 int, 3 basic
- 08B-20-4:Basic - Damaged food not properly segregated. Four Dented cans of ripe olives present on shelf in walk in cooler . See stop sale.- manager segregated cans for return **Corrective Action Taken**
- 08B-36-4:Basic - Food stored in a location that is exposed to splash - container of pan spray stored under hand soap at front line - manager relocated pan spray Corrected On-Site
- 08B-12-5:Basic - Stored food -dry beans uncovered in dry storage not covered.
- 01B-01-4:High Priority - Four Dented cans of ripe olives present on shelf in walk in cooler . See stop sale.- manager segregated cans for return **Corrective Action Taken**
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.