MOE'S SOUTHWEST GRILL #41
2200 W GLADES RD #1200B, Boca Raton FL 33431 · 678.858.3662
Last inspected Jul 25, 2026 · 9 visits since July 2023
NOV 24
MAR 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 5 small flying insects observed flying around at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063519 | Jul 31, 2025 | Oct 21, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 4 dented cans of jalapeños.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle cellphone then put gloves on and served food; no hand wash. Advised manager that employee should wash hands.
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 cellphone then touched prep table; no hand wash. Employee washed hands.
Live, small flying insects found. Approximately 5 small flying insects observed flying around at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: house made salsa (60F at 2:00pm; 61F at 2:36pm- Cooling) As per operator and label, cooling since 10:36am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: house made pico (47F - Cold Holding) As per operator, stored less than an hour after sitting outside. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: house made salsa (60F at 2:00pm; 61F at 2:36pm- Cooling) As per operator and label, cooling since 10:36am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: cooked chicken (159F at 1:42pm- Reheating) since 2 mins; As per operator, product was done reheating; Product did not reheat to 165F within 2 hours. Operator reheated to 167F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: At hot box: cooked brisket (125F - Hot Holding) As per operator, cooked since 1 hour. cooked beans (125F - Hot Holding) As per operator, stored since 1 hour; cooked chicken (123F - Hot Holding) As per operator, since 30 mins. Operator placed to reheat to 165+F.
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. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: house made salsa (60F at 2:00pm; 61F at 2:36pm- Cooling) As per operator and label, cooling since 10:36am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed produce such as tomatoes stored over salsas.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator provided Sanitizer Bucket (Quaternary 200ppm)
Feb 18, 2026Inspection 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 failed to wash hands before putting on gloves to initiate a task working with food. Employee handling register with gloved hands assisted in food preparation without washing hands and changing gloves. Reviewed glove usage and hand washing with operator. Employee washed hands and changed gloves.
Handwash sink used for purposes other than handwashing. 1. Front counter hand washing sink; employee rinsed scraper in front line hand washing sink. Reviewed hand washing sink usage with operator.
Ice buildup in reach-in cooler Self serve salsa station.
Open dumpster lid.
Unnecessary items stored in garbage enclosure. Mattress in enclosure
Very slow draining water in handwash sink in men's/ employee restroom.
Water leaking from faucet at prep sink.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/nose and then handled clean equipment, utensils and unwrapped single service articles to scoop/package chips for customers without washing hands. Advised Operator of proper hand washing.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled pants and then handled clean utensils to prepare food for customers without washing hands. Advised Operator of proper hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at ice bath chopped lettuce (62F - Cold Holding); shredded cheese (59F - Cold Holding). Per Operator not prepared or portioned, held over ice not surrounding product level for less than 4 hours, moved to walk-in cooler.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Observed at self service cold bar House made salsa with tomatoes (47F - Cooling 1:45). Operator stated cooling since 9:45, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at self service cold bar House made salsa with tomatoes (47F - Cooling 1:45). Operator stated cooling since 9:45, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (130F - Hot Holding). As per operator, rice cooked less than 4 hours ago. Advised operator to reheat to 165F and hold at 135F or above. Observed cooked ground beef (125F - Hot Holding). As per operator ground beef reheated prior to being held in pot on stove. Removed ground beef.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water leaking from ceiling dripping into bucket in prep area. Advised Operator to repair.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce; (49F - Cold Holding); cheese (49F - Cold Holding) at front counter sitting on ice not cold.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Water pressure lacking at fixtures that require the use of water. Water pressure at handwashing sink in women's restroom has a weak water stream.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Water pressure lacking at fixtures that require the use of water. Lack of water pressure at handwashing sink in women's restrooms
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by cook line not reaching 85°
Jan 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front counter plastic chips bin- observed handle of scoop touching chips. Operator removed scoop.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.