DirtyFLRestaurant Inspection Data

MOJO HOGTOWN BBQ

12 SE 2 AVE

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10754118

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and beverage on shelf above bbq sauce jugs in server reach in cooler, manager moved items to the bottom. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between tops of reach in freezer at end of cook line, manager moved knife. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at server station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill. Back of fryers. Hood filters above cooks line. Food racks in walk in cooler. Fan guards in walk in cooler. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green bean cooked juice made 1/9. Whipping cream opened 2 weeks ago per manager.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets on shelf above prep table in smoker room. Sanitizer tablets and fuel lighter above olives in small storage cooler behind bar. Manager moved all chemicals to the bottom. Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager employed over a year, her test is scheduled in January. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the end of the bar. Interior ovens on cooks line. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf above prep table in smoker room, manager labeled as sanitizer. Corrected On-Site

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10717703

  • N/A:No Violations Were Observed

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10717561

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bread crumbs.
  • 21-17-4:Basic - Clean linens stored on floor. Bags of wiping clothes on floor in back kitchen area.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on wall near back door. One dead roach on floor near back door. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on wall over make table.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone and keys over make tables
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male employee on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with grease on cookline. Fans soiled with dust in walk in cooler. Shelves soiled with white substance in walk in cooler.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on pans at cook line.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Wall in back kitchen soiled with food debris. Floor soiled in walk in cooler. Wall soiled behind dish machine.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under prep table in back kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bread crumbs in back room.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then prepared food without washing hands. Male employee pulled up pants then continued to work with food without washing hands and changing gloves.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen area.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately ten live roaches between sheet tray and counter at server station. One live roach on floor near back door. Two roach egg sacks on counter at server station. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in hot box: burnt ends (112F - Hot Holding); ribs (108F - Hot Holding). Moved to bottom half of unit. On shelf over stove: cooked onions (115F - Hot Holding). Discussed time as a public health control with cook. Onions were time stamped for 10:30 and will be discarded at 2:30. On top of steam table: green beans (61F - Hot Holding) Repeat Violation Admin Complaint
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened Wednesday no date mark.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager in position for one year.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris. Potato slicer soiled with food debris. Soda gun soiled with food debris behind bar.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink behind bar no soap. Also, batteries dead at soap dispenser located in warewash area.

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8820360

  • N/A:No Violations Were Observed

Inspection Date: 7/2/2024

Inspection #: Visit ID: 8731473

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. On the top of dish machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above meat cutting table on cooks line, manager moved to the bottom. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bulk flour lid is cracked. Wooden cutting board behind bar is cracked. Multiple cutting boards in kitchen has deep cut marks.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Near Handwash sink at the end of cooks line. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Soda syrup boxes on floor in drink making area in kitchen, manager placed on shelf. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Over condiment sauce bottles in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sides of grill is soiled. Exterior of bulk flour container. Both walk in cooler fan guards. Food shelves in kitchen walk in cooler. Clean dish rack across from Three compartment sink. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On multiple containers on clean dish rack. Old food debris on "clean" mustard bbq bottle. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then touched spatula to flip burger on flat top, inspector spoke to employee about changing gloves and washing hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (112-124F - Hot Holding) item in hot box, operator turned heat up in box. sausage (71F - Hot Holding) item sitting on counter on prep table. Operator stated item was out for no more than 1 hour, he placed item back in hot box. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wiping cloth bucket with sanitizer on top of reach in cooler on cooks line. Sanitizer spray bottle on shelf above bulk flour container. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained on clean dish rack and on small reach in cooler on cooks line. Interior deflector plate inside crushed ice machine. Soda guns behind bar. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At farthest Handwash sink behind bar. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by Handwash sink in smoker room needs batteries.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked green beans in reach in cooler made 3 days ago on cooks line.
  • 53B-05-5: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. All Harry's of America food handler certificates expired 7/1/2024. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf on cooks line containing sanitizer but no label. Repeat Violation

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8352788

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bread crumbs in prep room and in vinaigrette container in reach in cooler on cooks line. Manager moved bowls/cups. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of cooler next to steam table, manager moved drink. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf above meat prep on cooks line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Behind the bar and by floor drain on cooks line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cooks line. Wall at battering station on cooks line. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sides of cooking equipment. Hood filters above fryers. Reach in cooler gasket soiled next to Handwash sink at beginning of cook line. Walk in cooler fan guards. Cooling rack in walk in cooler. Ceiling in walk in cooler in front of fans. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple containers with stickers still attached holding other food items/on clean drying rack. Old food debris on clean sauce bottles at server alley area.
  • 25-05-4:Basic - Single-service articles improperly stored. Red paper rolls used to wrap cooked meats the rolls are on the floor in liquor closet.
  • 08B-12-5:Basic - Stored food not covered. Chicken on sheet trays in walk in cooler, manager covered. French fries in walk in cooler. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (54F - Cold Holding) manager stated item had been out of cooler for no more than 20 minutes, he had pulled out of cooler to place some in warmer and others back in cooler, but had not done so yet and item was out of cooler on table. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle on shelf above battering station, manager moved chemical. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in middle of cooks line the board is stained. Interior reach in cooler behind bar. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By warewashing area. Manager placed soap at sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on shelf above battering station, manager stated it was sanitizer. Corrected On-Site

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8307642

  • N/A:No Violations Were Observed

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8459159

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in cornbread mix in walk in cooler and cup in bread crumbs on dry storage shelf. Manager removed cups. Corrected On-Site Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf above meat cutting board. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bulk wooden cutting board with a large groove in it. Multiple white cutting boards with cut marks. Large bin holding milk/egg wash in ice bath, the ice melting cause water to leak on floor. Flour bin lid cracked.
  • 36-24-5:Basic - Hole in or other damage to wall. Across from large ice machine.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on cooks line, employee moved items. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Over condiment bottles.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink in smoker area. Soap at Handwash sink behind bar. Soap at Handwash sink at end of cook line by fryers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk flour bin. Reach in freezer interior soiled in smoker room. Hood filters on cooks line. Fan guards in walk in cooler. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In smoker room. Ceiling soiled inside walk in cooler by fans.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched nose then placed on a glove no hand washing. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage links (64F - Cold Holding); item sitting on cutting board, employee stated item has been out of cooler for 2 hours, item then placed back in cooler. tomatoes (49F - Cold Holding) items in flip top part of cooler in the middle of cooks line, employee stated cooler is left open during lunch rush, closed lid and added bags of ice to items. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. grits <2 hours (102F - Reheating) employee stated item was in steam table for almost 2 hours, inspector had employee place in microwave to rapidly heat to 165. Retemped at 166F. **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. Mac n cheese (106F - Hot Holding); item in oven, employee stated item was hot holding until needed in steam table, item had been there for no more than 2 hours, employee placed back in oven that is on, retemped at 169F. pork (121F - Hot Holding) in sliding door hot bin, employee stated drawer is constantly opened and closed during lunch rush, employee placed back in oven, retemped at 166F. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white cutting boards with stains on storage rack. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dumped sauce in Handwash sink on cooks line by steam table. Repeat Violation
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher by back door in recharge zone.