MOE'S SOUTHWEST GRILL
1326 TOWN CENTER DR E, Lakeland FL 33803
Last inspected Aug 4, 2026 · 14 visits since September 2023
DEC 24
MAY 25
JUL 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
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 copy to manager
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025060868 | Jul 16, 2025 | Sep 17, 2025 | $200 |
| 3--2023024302 | Mar 27, 2023 | May 25, 2023 | $300 |
| 3--2021034897 | Jul 7, 2021 | Feb 16, 2022 | $1,500 |
| 3--2020057331 | Dec 9, 2020 | Apr 23, 2021 | $400 |
Inspection history
14 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Non-food grade paper/paper towel used as liner for food container. Walk-in cooler cilantro, and jalapeño peppers container with paper towels in them for moisture.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm. Manager made water retested 200 PPM's.
Toxic substance/chemical improperly stored. Bathroom cleaner hanging on shelf by final gloves and above clean linens. manager removed chemicals to a proper location.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Ice chute soda, machine in dining room
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Bottom of side door
Dec 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pinto beans 81F Grilled onions and peppers 81F The product was removed to be heated to 165F for hot holding of 145F.
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.
Exterior door has a gap at the threshold that opens to the outside. Bottom of side door
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted corn salsa (47F-cold holding) sour cream (46F-cold holding) shredded Oaxaca cheese (47F - Cold Holding); shredded lettuce (47F - Cold Holding) inside the reach in cooler in the top and interior section. The product was put on ice in top section and product in the bottom was moved to the walk in cooler.
Floor soiled/has accumulation of debris. Floor drain soiled under the prep sink in the back. Under and between equipment.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak on the shelf inside the walk in cooler. The product was reversed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted corn salsa (47F-cold holding) sour cream (46F-cold holding) shredded Oaxaca cheese (47F - Cold Holding); shredded lettuce (47F - Cold Holding) inside the reach in cooler in the top and interior section. The product was put on ice in top section and product in the bottom was moved to the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (104F - Hot Holding); white rice (106 F - Hot Holding front counter steam table.
Floor soiled/has accumulation of debris. Floor drain soiled under the prep sink in the back. Under and between equipment.
May 16, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Hole in or other damage to wall. Under handwashing sink
Standing water in bottom of reach-in-cooler.
May 15, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding raw chicken 44,raw beef steak 46, cut lettuce 47, sour cream 47 Frontline Cold holding : pico 44, cut lettuce 45, shredded cheese 45, Advised manager to place items on ice
Probe thermometer not used to ensure proper food temperatures.
Floor soiled/has accumulation of debris. Under prep tables, under and between equipment
Hole in or other damage to wall. Under handwashing sink
Standing water in bottom of reach-in-cooler.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Evidence of food being dumped in the hand washing sink in the dares.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Dishwasher area.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the 3 compartment sink.
Light not functioning. Under hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on the front counter.
Plumbing system in disrepair. PVC pipe is broken on the hand washing sink in the dishwasher area.
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 49F Pico 48F Product was put on ice.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf next to the 3 compartment sink.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 44F. Front counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 132F Front counter.
No copy of latest inspection report available.
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm
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 copy to manager
Non-pitting surface rust on food-contact equipment. On can opener blade
Drain cover(s) missing. In kitchen
Light not functioning. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip containers and lids soiled, Fryers soiled as well.
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: shredded cheddar jack cheese (48F - Cold Holding); pico de gallo (45F - Cold Holding); lettuce (48F - Cold Holding). Manager iced product down Walk in cooler: Beef (44F - Cold Holding); Poultry (44F - Cold Holding). Manager icing product down
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 copy to manager
No paper towels or mechanical hand drying device provided at handwash sink. By front register, Or serving line. Manager refilled dispenser and put paper towels at hand sink
Non-pitting surface rust on food-contact equipment. On can opener blade
Drain cover(s) missing. In kitchen
Light not functioning. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip containers and lids soiled, Fryers soiled as well.
Reach-in cooler interior/shelves have accumulation of soil residues. On cold make line in serving station
Ripped/worn tin foil used as shelf cover. By tortilla prep station
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.