DirtyFLRestaurant Inspection Data

MO'S FAMILY RESTAURANT

Health inspection records show MO'S FAMILY RESTAURANT in LAKE PANASOFFKEE has 7 inspections with a food safety rating of 1.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 7 reports on file

2306 N CR 470

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13509709

Met Inspection Standards

1 high, 4 int, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
  • 08B-38-4:Basic - Food stored on floor. Onions and eggs on the floor in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door, operator removed. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk seafood breading mix. Operator placed correctly.
  • 25-05-4:Basic - Single-service articles improperly stored. Takeout cups on the floor in server area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored over sandwich buns in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk seafood breading mix not labeled. Operator placed label. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over sandwich buns in walk in cooler.
  • 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. Deli ham, roast beef and turkey in reach in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice maker chute at soda fountain has mold like slimy buildup.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at server station. Operator removed. Corrected On-Site
  • 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. Meatloaf portions in reach in cooler. Multiple items in walk in cooler.

9/2/2025· 7mo ago

Visit ID: 10909929

Met Inspection Standards

1 high, 1 int, 5 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Box of potato and bag of onions on floor of the walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cook line prep table.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at server station facing up. Operator clean a sanitized and turned spoons face down. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed cook washing hands with no soap stoped and coached cook on proper han washing procedures.
  • 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. Sliced turkey and beef in reach in cooler at the end of cook line. Repeat Violation

6/13/2025· 10mo ago

Visit ID: 10768989

Met Inspection Standards

1 high, 2 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics tiles in server area where drink stations is Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler on cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44F - Cold Holding) in top rail of reach in cooler on cook line, operator iced all food items in top rail of reach in cooler, rechecked temperature now at 41F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Microwave solid Can opener soiled
  • 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. Sliced meats not date marked, Cut vegetables not date marked, Cooked pasta not date marked in walk in cooler Repeat Violation

4/23/2025· 11mo ago

Visit ID: 10768423

Met Inspection Standards

1 int, 2 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom Repeat Violation Warning - From follow-up inspection 2025-04-23: **Time Extended**
  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in wait station Repeat Violation Warning - From follow-up inspection 2025-04-23: **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Mailed digital copy to operator Warning - From follow-up inspection 2025-04-23: **Time Extended**

1/29/2025· 1y 2mo ago

Visit ID: 8745502

Follow-up Inspection Required

2 high, 5 int, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom Repeat Violation Warning
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in wait station Repeat Violation Warning
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using unapproved chlorine sanitizer. Employee was washing dishes and using wiping cloth bucket with unapproved bleach. Operator purchased approved sanitizer during inspection. Corrected On-Site Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in walk in cooler. Operator corrected shelves. Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Mailed digital copy to operator Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Selena Repeat Violation Warning
  • 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. Rae Kim Treva Allisia Warning
  • 31B-03-4:Intermediate - No soap or paper towels provided at handwash sink in front counter area. Operator stocked soap and paper towels. Corrected On-Site Warning
  • 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. Multiple items in reach in cooler and walk in cooler including cooked pasta, marinara sauce, sliced deli meat and coleslaw. Warning

3/23/2024· 2y ago

Visit ID: 8569137

Met Inspection Standards

2 high, 2 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in server area Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm in server area
  • 41-07-4:High Priority - Container of medicine improperly stored. Basket of medicine on shelf at cook line. Operator removed. Corrected On-Site
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw ground beef stored above sliced deli meat in reach in cooler across from 3 compartment sink
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Selena
  • 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. Multiple items in walk in cooler including cooked meats Repeat Violation

12/7/2023· 2y 4mo ago

Visit ID: 8363413

Met Inspection Standards

1 high, 3 int, 3 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
  • 36-34-5:Basic - Ceiling tiles with water damage in server area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on prep table in kitchen area
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator placed powdered sugar on French toast with bare hands
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
  • 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. Multiple items in walk in cooler