MOJO THAI & E-SAN
2355 VANDERBILT BEACH RD STE 186, Naples FL 34109 · 239-631-1136
Last inspected Jul 15, 2026 · 10 visits since October 2023
NOV 24
APR 25
OCT 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 13 points off where it started.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed raw shelled eggs without a time mark on cook line, raw shelled eggs have been out of walk in cooler for about two hours. Operator time marked food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024027602 | Apr 2, 2024 | Jun 20, 2024 | $400 |
Inspection history
10 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, observed cut cabbage (51F - Cold Holding); cooked peas and carrots (53F - Cold Holding). Operator reduced the amount of product below the fill line. Food was moved from walk in cooler around 11:30am. On the front bar area observed sauce prepared hot (71F - Cold Holding. Discussed with operator since sauce is prepared hot it is considered time temperature control for safety. Operator stated sauce has been out since 11am. Operator has added foods to time control plan if needed, or they will keep in reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed raw shelled eggs without a time mark on cook line, raw shelled eggs have been out of walk in cooler for about two hours. Operator time marked food.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Upon arrival 4 food handler employees handling food. CFM arrived at time of inspection.
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Water leaking from faucet/handle at handwashing sink at cook line.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw shell eggs stored over cooked yum soup. Operator removed raw shell eggs to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near front prep area; shredded lettuce (52F - Cold Holding); cooked pork (53F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork sausage (54F - Cold Holding); raw pork sausage (55F - Cold Holding). Per operator all items stored in reach in cooler for 3 hours. Operator removed all items to walk in cooler.
Handwash sink used for purposes other than handwashing. Handwashing sink used to stored food container. Operator removed the food container.
No paper towels or mechanical hand drying device provided at handwash sink near cook line.
No soap provided at handwash sink near cook line.
Soap dispenser at handwash sink not working/unable to dispense soap near cook line.
Accumulation of lime scale on the inside of the dishmachine.
In-use knives stored in cracks between pieces of equipment. Operator removed all knives for sanitation.
In-use tongs stored on equipment door handle between uses at cook line. Operator removed the tongs proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator discarded water.
Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored protected.
Water leaking from faucet/handle at handwashing sink at cook line.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. raw shelled eggs (ambient temperature 74F - Cold Holding); cooked rice (88F - Hot Holding.) operator stated foods had been out for four hours. Educated operator on time as a public health control for time-temperature control for safety foods. Provided operator with time as a public health control form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shelled eggs (ambient temperature 74F - Cold Holding); cooked rice (88F - Hot Holding.) operator stated foods had been out for four hours. Educated operator on time as a public health control for time-temperature control for safety foods. Provided operator with time as a public health control form.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
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. raw shelled eggs (ambient temperature 74F - Cold Holding); cooked rice (88F - Hot Holding.) operator stated foods had been out for four hours. Educated operator on time as a public health control for time-temperature control for safety foods. Provided operator with time as a public health control form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shelled eggs (ambient temperature 74F - Cold Holding); cooked rice (88F - Hot Holding.) operator stated foods had been out for four hours. Educated operator on time as a public health control for time-temperature control for safety foods. Provided operator with time as a public health control form.
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. Employees began to sign form.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Spray hose at dish sink lower than flood rim of mop sink. Operator corrected hose.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed containers of frozen soups not date marked.
Bowl or other container with no handle used to dispense sauce in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensil.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi bar.
Reach-in cooler shelves with rust that has pitted the surface. Beverage reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded wiping cloths.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen dumplings made on site with no date marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reuse of single-service or single-use articles. Observed single use seaweed containers being reused for food storage
Wall soiled with accumulated grease, food debris, and/or dust. Several kitchen walls are dusty.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Identity of food or food product misrepresented. Menu offers White Tuna and White Tuna (Escolar) Escolar is not a Tuna variety, only albacore tuna may be referred to as White Tuna. 10-12-23
Reuse of single-service or single-use articles. Observed rice bags being washed for reuse
Wall soiled with accumulated grease, food debris, and/or dust. At triple sink area, wall is dusty.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 50ppm); Operator called technician and had employee set up triple sink for sanitizing Triple Sink (Chlorine 50ppm)
Identity of food or food product misrepresented. Menu offers White Tuna and White Tuna (Escolar) Escolar is not a Tuna variety, only albacore tuna may be referred to as White Tuna. 10-12-23
Accumulation of debris on exterior of warewashing machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw amberjack and tuna in walk in cooler. Both have instructions to remove from package before thawing. 6-8-23
In-use knife/knives stored in cracks between pieces of equipment. 10-12-23 observed knife being stored between equipment.
Reuse of single-service or single-use articles. Observed rice bags being washed for reuse
Wall soiled with accumulated grease, food debris, and/or dust. At triple sink area, wall is dusty.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine.
Food offered in a way that misleads/misinforms the consumer. Menu offers White Tuna, and White Tuna ( Escolar) only Albacore may be labeled as White Tuna. Escolar is not a Tuna Species.
Reuse of single-service or single-use articles. Rice bags being washed and reused
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.