MOJO SMOKEHOUSE
1810-7 TOWN CENTER BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 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).
Inspection on 1/17/2024
High Priority
1
Intermediate
4
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 50 dead flying insects inside fly light near dry storage area. Fly light was cleaned and all dead insects discarded during inspection. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing over the ice machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Most ceiling tiles and vents in kitchen, prep and ware washing are soiled. Ceiling in walk in cooler has black mold-like substance. Wall at breading station and at three compartment sink is soiled. Floor under ice machines, under dish machine and under three compartment sink is soiled. Floor under all cooking equipment has heavy debris and grease build up. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf on top of reach in cooler on make line. Employee removed beverage. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of char grill. Employee moved tongs to proper storage. Bowl used as a scoop in flour bin at prep area. Employee removed bowl. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens in kitchen and warming unit across from the smoker are soiled. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of grease. Sides of fryers and flat grill have debris build up. Back interior of fryers, above the oil line, has debris build up. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple food containers on storage rack at back prep have old labels attached.
- 14-12-4:Basic - Utensils in poor condition. Observed utensil for cleaning grills made with dirty wiping cloth wrapped around bottom of utensil with tape. Utensil is not smooth and easily cleanable. Also, rubber spatula on storage rack has rubber pieces missing from the food contact surface. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooling shelving has heavy rust.
- 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 being held on time controls missing time marking. Per employee, onions prepared one hour earlier. Employee marked appropriate time on sautéed onions. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Speed racks in walk in cooler have build up of food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by the three compartment sink has a spray bottle, lid and scrub pad in the sink. Employee removed all items. Hand wash sink across from the smoker is blocked by two trash cans. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink at back prep. Employee replaced soap in dispenser. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in hand wash sink by the three compartment sink is not labeled with contents. Employee labeled. Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 15 total violations (1 high priority, 4 intermediate, 10 basic).
Inspection on 7/19/2023
High Priority
3
Intermediate
6
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in sugar container by soda machine.
- 36-36-4:Basic - Ceiling tile missing. Above entrance to walk in cooler.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and light shields throughout kitchen and ware washing with heavy soil. Walls near ice machine and in ware washing areas are soiled. Floor behind and under hot equipment in kitchen and under three compartment sink with heavy debris. Sides of kitchen hot equipment has accumulation of debris. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handle. Employee moved to proper storage. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy debris. Under-plating on soda machine has accumulation of debris. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Observed tongs wrapped with soiled wiping cloth and duct tape. Per employee, device used to clean the grill. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has multiple shelves with rusting.
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes then make a beverage for a customer without washing hands. Also, observed cook place raw chicken on the grill with gloved hands, remove gloves and put on fresh gloves without washing hands in between.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two cases of grill cleaner on dry storage rack directly next to vinegar and above bag-in-box soda. Employee moved to proper storage. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards on storage rack by dishmachine with black staining. Can opener at prep table soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at breading station has empty food container. Handwash sink at hot holding units with scrub pads in sink. Employee removed all. Corrected On-Site Repeat Violation
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwash sink by three compartment sink.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not all employees have completed training.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue liquid at hand wash sink in kitchen and in bar area not labeled. Employee labeled one bottle and discarded the other. Corrected On-Site
- 29-42-4:High Priority - Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on threaded faucets.
Food safety inspection conducted on 7/19/2023 revealed 16 total violations (3 high priority, 6 intermediate, 7 basic).