MOJO SMOKEHOUSE
1810-7 TOWN CENTER BLVD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2024
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles, vents and light covers in kitchen, ware washing and prep area are soiled. Floor under all kitchen equipment is soiled with heavy debris under fryers. Floor in dish room is soiled. Floor under equipment in bar area is soiled. Walls at smoker area and in dish room are soiled. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards stored in dish room have deep cuts/grooves.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on shelf above flip top reach in cooler in kitchen. Employee discarded beverage. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of char grill. Employee moved tongs to proper storage. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Left side of flat grill has grease build up. Tray below char grill with heavy debris. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple clean pans on storage rack have old labels attached. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Cold water valve does not work at handwash sink by dish machine.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler to left of fryers is soiled.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Jack block cheese in container with mold present on cheese.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (50F/50F - Cold Holding); cut lettuce (48F - Cold Holding) in same cold holding unit. Per employee,these products have been in the cooler overnight. Also, raw chicken (50F/50F - Cold Holding); cut lettuce (48F - Cold Holding) in same cold holding unit. Per employee,these products have been in the cooler overnight. Also, shrimp (46F - Cold Holding); catfish (55F - Cold Holding); brisket (48F/47F/44F/45F/46F/46F - Cold Holding); ribs (46F/45F/46F/46F - Cold Holding); brisket (45F/45F/46F/47F/47F - Cold Holding); pork (46F/46F/47F/47F/45F/45F/46F/45F/45F - Cold Holding); sausage (44F - Cold Holding); chicken (45F - Cold Holding); turkey (51F/48F/59F - Cold Holding); sausage (44F - Cold Holding); brisket (45F/44F/45F - Cold Holding); raw chicken (46F/45F/46F - Cold Holding); wings (46F - Cold Holding); ribs (46F44F/45F - Cold Holding); pork (45F - Cold Holding); butter (44F/46F - Cold Holding); jack cheese (45F/44F - Cold Holding); cheddar cheese (45F - Cold Holding); cream cheese (44F - Cold Holding); salmon (44F/46F - Cold Holding); buttermilk (44F - Cold Holding); cut cabbage (45F - Cold Holding); cheddar (45F - Cold Holding); shell egg ambient (46F - Cold Holding); coleslaw (44F - Cold Holding); house made blue cheese dressing (44F/45F - Cold Holding); house made ranch (45F - Cold Holding); sweet potato mash (44F/45F - Cold Holding); macaroni and cheese (44F/45F - Cold Holding); green beans (44F/45F - Cold Holding); gravy (44F - Cold Holding); mashed potatoes (45F - Cold Holding); grits (44F - Cold Holding); black eyed peas (44F - Cold Holding); stew (44F/45F - Cold Holding); beans (46F - Cold Holding); pork (45F - Cold Holding); coleslaw dressing (45F - Cold Holding); egg wash (45F - Cold Holding) in main walk in cooler. Per employee, all products have been in the cooler overnight. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed shrimp (50F - Cold Holding); catfish (47F - Cold Holding); fries (55F - Cold Holding); cut lettuce (50F - Cold Holding) in reach in cooler by fryers. Per employee all products placed in unit approximately 1.75 hours prior. All products moved to another unit. Also, raw chicken (50F/50F - Cold Holding); cut lettuce (48F - Cold Holding) in same cold holding unit. Per employee,these products have been in the cooler overnight. Also, shrimp (46F - Cold Holding); catfish (55F - Cold Holding); brisket (48F/47F/44F/45F/46F/46F - Cold Holding); ribs (46F/45F/46F/46F - Cold Holding); brisket (45F/45F/46F/47F/47F - Cold Holding); pork (46F/46F/47F/47F/45F/45F/46F/45F/45F - Cold Holding); sausage (44F - Cold Holding); chicken (45F - Cold Holding); turkey (51F/48F/59F - Cold Holding); sausage (44F - Cold Holding); brisket (45F/44F/45F - Cold Holding); raw chicken (46F/45F/46F - Cold Holding); wings (46F - Cold Holding); ribs (46F44F/45F - Cold Holding); pork (45F - Cold Holding); butter (44F/46F - Cold Holding); jack cheese (45F/44F - Cold Holding); cheddar cheese (45F - Cold Holding); cream cheese (44F - Cold Holding); salmon (44F/46F - Cold Holding); buttermilk (44F - Cold Holding); cut cabbage (45F - Cold Holding); cheddar (45F - Cold Holding); shell egg ambient (46F - Cold Holding); coleslaw (44F - Cold Holding); house made blue cheese dressing (44F/45F - Cold Holding); house made ranch (45F - Cold Holding); sweet potato mash (44F/45F - Cold Holding); macaroni and cheese (44F/45F - Cold Holding); green beans (44F/45F - Cold Holding); gravy (44F - Cold Holding); mashed potatoes (45F - Cold Holding); grits (44F - Cold Holding); black eyed peas (44F - Cold Holding); stew (44F/45F - Cold Holding); beans (46F - Cold Holding); pork (45F - Cold Holding); coleslaw dressing (45F - Cold Holding); egg wash (45F - Cold Holding) in main walk in cooler. Per employee, all products have been in the cooler overnight. **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink has dirty glasses. Employee moved glasses. **Corrected On-Site** **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from main walk in cooler.
Food safety inspection conducted on 12/12/2024 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 11/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above ice machine. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and prep areas are soiled. Floors under ice and soda machines, under fryers, under dishmachine and under three compartment sink in the bar are soiled. Wall at dishmachine and at three compartment sink with black mold-like substance. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Three pairs of tongs stored on handle of char grill. Employee moved all to proper storage. **Corrected On-Site** **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink at back prep area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and side of flat grill beside fryer have grease build up. Underplating around nozzles on soda machine is soiled. Walk in cooler ceiling has black mold-like substance. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple stainless steel containers on clean storage rack at back prep with old labels or label residue still attached. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, brisket (45F/46F/49F - Cold Holding). Manager states brisket has been in the cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Egg wash held on counter beside fryer at 57F. Manager states placed out at 11:00. Ice added to wash and temperature approximately 30 minutes later at 45F. In walk in cooler, brisket (45F/46F/49F - Cold Holding). Manager states brisket has been in the cooler overnight.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sautéed onions held on time as a public health control have no time marking. Manager states onions placed on time control at 10:45am and marked time on onions. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. French fry cutter, not in-use, has food debris on blades. Employee cleaned during inspection. **Corrected On-Site** **Repeat Violation**
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Cold water at hand wash sink beside the three compartment sink very slow, dripping, out of the faucet when turned on.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Towel in hand wash sink in kitchen and small cleaning brush in hand wash sink at the three compartment sink. Operator removed towel. **Corrected On-Site** **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on shelf in kitchen. Employee stated it is soap and water and labeled. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 7/3/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).