DirtyFLRestaurant Inspection Data

MOE'S SOUTHWEST GRILL # 34

MOE'S SOUTHWEST GRILL # 34 maintains a 2.4/5 food safety rating based on 6 health department inspections in PORT ORANGE. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

1812 DUNLAWTON AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13567104

Met Inspection Standards

1 high, 2 int, 7 basic

  • 36-36-4:Basic - Ceiling tile missing. -small panel above tortilla chips
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -air vent in back above ice machine
  • 14-11-5:Basic - Equipment in poor repair. -gasket to alto sham -rusted air drying racks
  • 36-11-4:Basic - Floors not maintained smooth and durable. -sections of floor on cook line, advised to recoat
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter for beverage machine in lobby
  • 29-07-5:Basic - Plumbing system improperly installed or repaired. -hand sink at end of prep line, leak from bottom of hand sink near peddle
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 127-135F(middle) inside hot holding sham at entrance to cook line for less than 1 hour ,Manager reheated for hot holding **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at entrance to back prep area

11/3/2025· 5mo ago

Visit ID: 10932711

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. -rusted air drying racks in warewashing area
  • 36-11-4:Basic - Floors not maintained smooth and durable. -makeline/cook line area out front
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -diced tomatoes, prepped/cut at 8:42am per label on container, temperature of 47F at edge, 54F in middle at 1:00pm. See stop sale. Advised to monitor process to ensure cut tomatoes reach 41F within 4 hours of being cut. Dense, stacked plastic containers may slow down rate of cooling.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes inside deep plastic container 47-54F after 4 hours
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -areas of surface of ice chute in beverage dispenser in lobby

4/22/2025· 11mo ago

Visit ID: 10737068

Met Inspection Standards

4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left corner
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-29-4:Basic - Grease receptacle.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -foot pedal/button area of hand sink put front

12/6/2024· 1y 4mo ago

Visit ID: 8780554

Met Inspection Standards

1 high, 1 int, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. -under hand sink at end of cookline
  • 36-11-4:Basic - Floors not maintained smooth and durable. -cookline
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 44-45F, person in charge stated placed on line less than 1 hour prior. Advised to consider using time as a public health control 4 or 6 hours if not maintaining 41F or below. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -mixed valve

1/23/2024· 2y 2mo ago

Visit ID: 8480244

Met Inspection Standards

1 high, 2 basic

  • 36-11-4:Basic - Floors not maintained smooth and durable in front food prep area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic behind self-service beverage station nozzles has an accumulation of debris -hood/filters over cooking equipment have a light accumulation of grease Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food, operator educated employee, employee removed gloves, washed hands, replaced gloves. Corrected On-Site

8/22/2023· 2y 7mo ago

Visit ID: 8379465

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and tiles above triple sink Repeat Violation
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor in hallway
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters lightly soiled over cookline
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on counter next to sanitizer bucket, operator replaced in bucket Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese blend 46F, cut lettuce 45F, per operator less than 1 hour in reach-in cooler next to tortilla press, operator relocated product to walk-in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute soiled, operator cleaned Corrected On-Site