MO'S FAMILY RESTAURANT
2306 N CR 470, Lake Panasoffkee FL 33538 · 3527935050
Last inspected Apr 9, 2026 · 7 visits since December 2023
MAR 24
JAN 25
JUN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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. Operator placed powdered sugar on French toast with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018059934 | Nov 7, 2018 | Feb 7, 2019 | $400 |
Inspection history
7 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over sandwich buns in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli ham, roast beef and turkey in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice maker chute at soda fountain has mold like slimy buildup.
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand sink at server station. Operator removed.
Show the remaining 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf portions in reach in cooler. Multiple items in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Food stored on floor. Onions and eggs on the floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. On oven door, operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk seafood breading mix. Operator placed correctly.
Single-service articles improperly stored. Takeout cups on the floor in server area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed potatoes stored over sandwich buns in walk in cooler.
Working containers of food removed from original container not identified by common name. Bulk seafood breading mix not labeled. Operator placed label.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee washed hands with no soap. Observed cook washing hands with no soap stoped and coached cook on proper han washing procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced turkey and beef in reach in cooler at the end of cook line.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Box of potato and bag of onions on floor of the walk in cooler.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door.
In-use wet wiping cloth/towel used under cutting board. On cook line prep table.
Silverware/utensils stored upright with the food-contact surface up. Spoons at server station facing up. Operator clean a sanitized and turned spoons face down.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44F - Cold Holding) in top rail of reach in cooler on cook line, operator iced all food items in top rail of reach in cooler, rechecked temperature now at 41F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled Microwave solid Can opener soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats not date marked, Cut vegetables not date marked, Cooked pasta not date marked in walk in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustics tiles in server area where drink stations is
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler on cook line
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Mailed digital copy to operator
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in wait station
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using unapproved chlorine sanitizer. Employee was washing dishes and using wiping cloth bucket with unapproved bleach. Operator purchased approved sanitizer during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw bacon in walk in cooler. Operator corrected shelves.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Mailed digital copy to operator
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Selena
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. Rae Kim Treva Allisia
No soap or paper towels provided at handwash sink in front counter area. Operator stocked soap and paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in cooler and walk in cooler including cooked pasta, marinara sauce, sliced deli meat and coleslaw.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled acoustic ceiling tiles in wait station
Mar 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Container of medicine improperly stored. Basket of medicine on shelf at cook line. Operator removed.
Raw animal food not separated from ready-to-eat food during preparation. Raw ground beef stored above sliced deli meat in reach in cooler across from 3 compartment sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Selena
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler including cooked meats
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in server area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10ppm in server area
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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. Operator placed powdered sugar on French toast with bare hands
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom
Ceiling tiles with water damage in server area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on prep table in kitchen area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.