MOES SOUTHWEST GRILL #6625
12465 SR 54, Odessa FL 33556
Last inspected Mar 16, 2026 · 7 visits since October 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 1 fly around cash register
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled adobo chicken (107F-hot holding) in warmer by fryer. Operator stated that items was cooked 9:30am and been there only 2 hours, operator reheated the chicken to 176F on grill then put it back for hot holding
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled and black mold like substance building in dining room
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cashed out customer, placed gloves on without hand wash. Discussed with manager who had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at front line- Guacamole 47F at 11:10 am, it was checked by operator 37F at 10:37am. Second temperature checked 37F at 12:50pm
Food-contact surface soiled with food debris, mold-like substance or slime Soda machine nozzle in dining room
Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink. Operator removed it
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Red color cutting board grooved
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front line
Open dumpster lid.
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
Show 11 findings ▾
Live, small flying insects found 1 fly around cash register
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles soiled
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. Andrew is on day 3 working not signed employee health reporting agreement. Manager printed out and let Andrew signed
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know the temperature for calibration of thermometer
Cans of food stored on shelves with rust that has pitted the surface.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty above soda dispenser in dining area and vents above soda bibs
Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2025
Cutting board has cut marks and is no longer cleanable. One green cutting board has cut marks and unable to cleaned.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Pans stacked in dish area on shelf still wet
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Above 200-400 ppm. Employee added water and remade to 200 ppm
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. 1 employee training expired Erika 12-12-24
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers not washed over ready to eat lettuce employee removed to proper storage
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in mop sink area. 1 dead fly on cutting board back dish area storage shelf.employee removed and sanitized the cutting board. Did not observe live fly during the completion of inspection.
Employee eating in a food preparation or other restricted area. Employee chewing food on front line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook beef 124 f employee placed on stone 2nd temp 180 f
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Green boards
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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 hair then touched spoon to stir food in hot well without washing hands
Cutting board has cut marks and is no longer cleanable. Green cutting board
Employee with no hair restraint while engaging in food preparation. Employee put a visor on
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.