MOES SOUTHWEST GRILL
970 N CONGRESS AVE UNIT K140, Boynton Beach FL 33426 · 4046447393
Last inspected Jul 17, 2026 · 7 visits since August 2023
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (109F-114F - Hot Holding) at front counter. Cook stated chicken was cooked less than 2 hours ago, cut in pieces and placed in steam table. Cook reheated chicken to 181F and placed back into steam table.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019007521 | Jan 31, 2019 | May 20, 2019 | $160 |
| 2--2017003815 | Jan 9, 2017 | Apr 7, 2017 | $360 |
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (51F - Cold Holding); cheese (46F - Cold Holding) Observed double panned on a bed of ice at drop in cooler. Per operator, not prep or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on rack that is soiled with oil residue and rust.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed 12 cans Pinto beans heavily rusted in back prep area.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. ground beef (125F - Reheating) at 10:50; reheating since 10:25 Observed employee retrieve cooked ground beef from steam bath and attempt to place in hot holding unit. At current rate of reheating product did not reach 135F. Operator placed product back in steam bath to reheat to 135+F.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled in back prep area. Operator labeled degreaser.
Clean utensils or equipment stored in dirty drawer or rack. Clean frying racks stored on shelf that has oil residue
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 50ppm. Operator set up fresh solution at 200ppm.
Opened employee beverage container in walk in cooler with food to be served to customers. Employee discarded.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm at front counter. Operator set up fresh solution at 200ppm.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone and chargers, then proceeded to the walk in cooler removing cheese from the shelf without washing his hands and changing gloves. Employee washed hands and put a fresh pair of gloves on.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (109F-114F - Hot Holding) at front counter. Cook stated chicken was cooked less than 2 hours ago, cut in pieces and placed in steam table. Cook reheated chicken to 181F and placed back into steam table.
Spray bottle containing degreaser not labeled next to walk in cooler. Operator labeled.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under front counter. Remade. Sanitizer Bucket (Quaternary 200ppm)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength.p 50ppm next to grill. Operator set up fresh solution at 200ppm.
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.