DirtyFLRestaurant Inspection Data

MALABAR MO'S

Based on 5 health inspections, MALABAR MO'S in MALABAR has earned a 2.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 6 days ago · 5 reports on file

Malabar Road
Florida, 32950
Weber Woods
Brevard County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

4/10/2026· 6d ago

Visit ID: 13667184

Follow-up Inspection Required

3 high, 6 int, 8 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Josh prepping food with no beard guard. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Josh prepping food with no hair restraints. Corrected On-Site
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Trash on ground around dumpster on pad.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large make table gaskets, small reach in freezer on cook line, and walk in cooler,walk in freezer gaskets soiled with mold like substance.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor in kitchen. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Single service cups stored on floor upstairs.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not stored to dry in mop sink room.
  • 28-12-4:High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Septic approved for 96 seats, single service ware, and 16 hours per day. Operator operating at 150 seats as on DBPR license. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 2 flying insects upstairs food preparation area. One fly in kitchen.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler chowder, blue cheese, ham and potatoes, and chili all dated more than 7 days. Operator will discard.**Corrective Action Taken** **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, moved to ware washing, meat slicer not cleaned after use..
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels or drying device at hand wash sink in ware washing area.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed seating on front porch, removed one of two 3 compartment sinks upstairs and added an oven to the dry storage area upstairs. Plans dated 5-7-2021. Update plans and submit to devision. 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. Cooked pork and shredded chicken in kitchen cooked two days ago not date marked. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sinks up stairs have no hot water.
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. No report available.

12/2/2025· 4mo ago

Visit ID: 10885140

Met Inspection Standards

1 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Upstairs prep area, bowl used to scoop flour. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Four pieces of Mahi Mahi and four pieces of Barramudi thawed without removing from packaging.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent covers and fire suppression piping cover in grease above griddle. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four pieces of Mahi Mahi and four pieces of Barramudi thawed without removing from vacuum packaging.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwashing sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar handwashing sink.
  • 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. Date marking inconsistent or missing from items in coolers and in walk in cooler.

6/19/2025· 10mo ago

Visit ID: 10824546

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-04-22: **Time Extended** - From follow-up inspection 2025-06-19: **Time Extended**

4/22/2025· 11mo ago

Visit ID: 10823354

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 14-74-7:Basic - - From initial inspection : 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. Large make table - From follow-up inspection 2025-04-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-04-22: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Small make table on cook line - From follow-up inspection 2025-04-22: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in cooler cooked chicken wings 65f cold holding. Coleslaw 64f cold holding. Sliced turkey 65f cold holding. Sliced roast beef 65f cold holding. Diced tomatoes 1 cup - From follow-up inspection 2025-04-22: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Dhwanil Warning - From follow-up inspection 2025-04-22: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at sink in dry storage. Handle broken - From follow-up inspection 2025-04-22: **Time Extended**

4/21/2025· 12mo ago

Visit ID: 10821395

Follow-up Inspection Required

3 high, 5 int, 6 basic

  • 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. Large make table
  • 08B-38-4:Basic - Food stored on floor. Raw chicken walk in cooler Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink dry storage
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small make table on cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauces. Walk in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table reach in cooler cooked chicken wings 65f cold holding. Coleslaw 64f cold holding. Sliced turkey 65f cold holding. Sliced roast beef 65f cold holding. Diced tomatoes 1 cup Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table reach in cooler cooked chicken wings 65f cold holding. Coleslaw 64f cold holding. Sliced turkey 65f cold holding. Sliced roast beef 65f cold holding. Diced tomatoes 1 cup
  • 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. Heavy cream
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Dhwanil Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in dry storage
  • 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. Sent operator copy Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at sink in dry storage. Handle broken