MOE'S SOUTHWEST GRILL
2605 S SR 7 #A410, Wellington FL 33414 · 561.792.5712
Last inspected Feb 4, 2026 · 6 visits since August 2023
FEB 24
JUL 24
DEC 24
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ground beef (129F - Hot Holding) As per employee, stored 1 hour. Employee discarded.
★ 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--2022045761 | Aug 4, 2022 | Mar 28, 2023 | $200 |
Inspection history
6 visits, newest first
Feb 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch glasses, handled broom to sweep then changed gloves and began to scoop chips; no hand wash. Employee washed hands.
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 prep counter: house made salsa (44F at 4:20pm; 45F at 4:57pm- Ambient Cooling) As per operator and label, cooling since 12:55pm. Product did not cool to 41F in a total of 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. At prep counter: house made salsa (44F at 4:20pm; 45F at 4:57pm- Ambient Cooling) As per operator and label, cooling since 12:55pm. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ground beef (129F - Hot Holding) As per employee, stored 1 hour. Employee discarded.
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler under table close to steam table: raw chicken (47F at 4:31pm; 47F at 5:01pm- Cooling) As per label and employee, cooling since 1:11pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.
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. Employee employed 2 days. Emailed form to operator.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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 removed hat and wiped face with hand, after without washing hands employee handled clean and sanitized knife to cut vegetables, discussed with employee who washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cut lettuce (55F - Cold Holding); shredded cheese (49F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2.5 hours, discussed with operator who moved product to walk in cooler to chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed copy of big 6 food borne illness's to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler sealed tubs of portioned cooked corn (65F - Ambient Cooling) at 2:25 since 1:55 to 65F at 2:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lids to product to allow adequate air flow cooling.
Food stored on floor. In walk in cooler large bag of onions stored on floor, discussed with operator who removed bag from floor.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor not cleaned when the least amount of food is exposed.
Floor tile in disrepair.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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 handled broom while sweeping, touched glasses then touched cutting board at at steam table to adjust and serve chips; no hand wash Observed employee handled cell phone then put gloves on and prepared burrito; no hand wash. Advised operator to have employees wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: pico de gallo (47F - Cold Holding) As per operator, stored in make table overnight. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: pico de gallo (47F - Cold Holding) As per operator, stored in make table overnight. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (dark meat) (107F - Hot Holding); cooked beef (115F - Hot Holding) As per operator, both items held for 30 mins. Operator removed to reheat.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. 1 dented #10 cans of jalapeño.
Handwash sink not accessible for employee use at all times. Trash can blocking the hand wash sink next to triple sink. Operator unblocked hand wash sink.
Aug 30, 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.