DirtyFLRestaurant Inspection Data

MOJO BAR B QUE

1607 W UNIVERSITY BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/1/2024

Inspection #: Visit ID: 10709345

  • N/A:No Violations Were Observed

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8846147

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table opposite grill not hold foods to 41° or below.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on box of utensils. Moved by manager Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield on ceiling light. Kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior nor reach in cooler / make table.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collard greens at 52°. (Overnight temperatures). Walk in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Collard greens at 52°. (Overnight temperatures). Walk in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table. Opposite grill. Shredded cheese 47°, 48°, 45°, cooked potato 46°. Cut tomato 47°. Slaw 46°. 47°. Per Person In Charge items were placed about noon. Items moved to another cooler. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Collard greens at 52°. (Overnight temperatures). Walk in cooler. Large , stacked pans.

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8731950

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and oven handles. Multiple. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ac vent by Dish machine line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of cookline cooler. Standing water.

Inspection Date: 12/6/2023

Inspection #: Visit ID: 8444428

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights. Kitchen. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Multiple. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak under Three compartment sink.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mash potatoes , cooked yesterday , 47°. (Overnight temperatures )
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mash potatoes, cooked yesterday , 47°. (Overnight temperatures ) walk in cooler.
  • 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 110°, 125°. Items placed about 2 hours ago. Reheated to 180° by manager. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over condiments at dining room. Moved by manager.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at faucet by Dish Machine.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, stacked , covered pan during cooling.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Dish Machine Hand wash sink station. Replaced by manager. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap at Dish Machine Hand wash sink station. Replaced by manager Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by frontline.

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8353296

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in foods at make table. Slaw. Moved by manager. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some Soiled ceiling tiles. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine line.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose insulation to make table. Prep line. Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields at ceiling lights. Kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of Bulk food containers. Soiled sides of make table coolers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates not inverted. Moved by manager Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Uncovered prepped foods In walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline. Repeat Violation