MO'S PIZZA KITCHEN
1305 E BAKER ST, Plant City FL 33563 · (813) 298-6743
Last inspected Aug 17, 2026 · 6 visits since November 2024
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle money then came into kitchen and handled plate and tongs to plate up wings. Educated employee and had them wash their hands.
Stored food not covered. Observed 2 pans of cooked chicken wings in reach in cooler. Manager covered
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three component sink tested at 200+ppm chlorine. Manager added more water and retested at 100ppm
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and sauce in reach in cooler. Manager began date marking
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on make line next to pizza dough. Manager removed
A return visit. The problems from the previous inspection had been dealt with.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven: premade cheese pizza (100F - Hot Holding) Discussed Time As A Public Health Control and re emailed paperwork.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made meat balls made sunday
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oven: premade cheese pizza (100F - Hot Holding) Discussed Time As A Public Health Control and re emailed paperwork.
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.
Manager or person in charge lacking proof of food manager certification. Yadira DeCruz
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made meat balls made sunday
Nothing was found. The inspector recorded no violations at all.
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.