MOJO GRILL & CATERING CO
4620 E SILVERSPRINGS BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under equipment, also walls with rod debris.
- 08B-37-4:Basic - Food stored in a prohibited area. At the server area, soda/tea pitchers stored on area where customers pass through, Manager moved.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers not inverted, manager inverted, also at the server area cups stored on hallway, manager moved. Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found One flying insect at the cook line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food residue.
- 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. In walk-in cooler, chopped chicken no date marked, employee dated 0404/19/2025. Corrected On-Site
Food safety inspection conducted on 4/21/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 10/28/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches/insect on premises. Four dead lady bugs on ledge next to soft drink dispenser at server station.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above flip-top make table cooler in kitchen Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Open flip-top make table cooler next to hand wash sink at entrance to kitchen with soap dispenser located above flip-top make table cooler. Top of flip-top make table cooler has water that dripped from hands when getting soap.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Laddle soiled with honey mustard dressing in hand wash sink at entrance to kitchen
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six employee food handler certificates expired
Food safety inspection conducted on 10/28/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 4/1/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables, also inside coolers, Manager removed all. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of cooking equipment Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line (small cooler).
- 25-05-4:Basic - Single-service articles improperly stored. At the bar area, to go containers not inverted, Manager inverted. **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, employee cleaned.
- 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. Female employee at the server station grab lemon and plated. Manager addressed situation. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the prep area, inside steam box, spinach dip 130F, dip place around 11:00 to reheated.
- 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. At the prep area, inside steam box, spinach dip 130F, dip place around 11:00 to reheated.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ For one onsite manager T. Moyer (92/05/2019).
Food safety inspection conducted on 4/1/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 12/8/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella over bag in a box soda. Moved. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan of reach in drawer unit on cookline soiled with dust. Around doors of reach in make table soiled with mold like substance. Wall under hood filters soiled with grease. Exterior of paper towels soiled with grease on cookline.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around walk in coolers soiled with dust.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in drawer cooler on cookline: beef 46F-47F. Wings 46F-50F. All items moved to walk in freezer then 41F or below. Corrected On-Site
Food safety inspection conducted on 12/8/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 8/3/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-17-4:Basic - - From initial inspection : Basic - Silverware/utensils dried with a towel/cloth. Red plates throughout dining area have white fuzz, consistent with being towel dried. Warning - From follow-up inspection 2023-08-03: Cleaned Red plates at the cook line with white fuzz, consistent with being towel dried. Admin Complaint
Food safety inspection conducted on 8/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).