MOXIES
201 E LAS OLAS BLVD STE B-1, Fort Lauderdale FL 33301 · 954.666.6861
Last inspected Aug 7, 2026 · 10 visits since December 2023
FEB 25
JUL 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 5 small flying insects at downstairs bar - on chemical lines leading to dish machines. Did not observe any small flying insects landing on food contact surfaces or food.Operator exterminated and removed flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No Heimlich maneuver/choking sign posted.
Feb 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At the triple sink, Triple Sink (Quaternary 0ppm). The solution was drained and refilled. 200ppm Quaternary
Raw fruits/vegetables not washed prior to preparation. On the cook line salad station low boy drawer, cut avocado with the stickers still attached. The stickers were removed and other avocados had stickers removed prior to washing.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the wait station, 0ppm Quaternary. The solution was corrected to 200ppm Quaternary
Jul 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Observed: At drying rack Equipment and utensils not properly air-dried - wet nesting. Priority: Basic
Observed: Floor area(s) covered with standing water in cook line area in front of fryer station Priority: Basic
Observed: Waste line missing at soda gun holster. All downstairs bars soda guns.Some upstairs bar soda guns. Priority: Basic
Jul 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Observed: Dish Employee handled soiled equipment or utensils and then handled clean utensils without washing hands. Reviewed proper handwashing and employee properly washed hands. Priority: High Priority
Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken,changed gloves and touched cooked vegetables without first washing hands. Reviewed proper handwashing and employee properly wa
Observed: Live, small flying insects found Approximately 5 small flying insects at downstairs bar - on chemical lines leading to dish machines. Did not observe any small flying insects landing on food contact surfaces or food.Operator exterminated and removed flying insects. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area counter top blue cheese olives (76F - Cold Holding). Per operator item was placed out for approximately 1 hour.Item not prepped or portioned today. Operator moved to freezer for quick chill. Priority: High Priority
Observed: At cook line No soap at handwash sink. Operator replaced. Priority: Intermediate
Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Beverage walk in cooler milk. Per operator milk was opened two days ago. Operator date marked. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack on wall close to cook Line has accumulation of soil residues. Operator cleaned. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Cold water supply on left cook line hand sink diverted to temporary A/C unit.water 129F - too hot to safely wash hands. Priority: Intermediate
Observed: No paper towels provided at handwash sink. Operator replaced. Priority: Intermediate
Observed: At drying rack Equipment and utensils not properly air-dried - wet nesting. Priority: Basic
Observed: Buildup of food debris/soil residue on interior of small fridge door at expo area ad ice reach in fridge at downstairs bar. Priority: Basic
Observed: Floor area(s) covered with standing water in cook line area in front of fryer station Priority: Basic
Observed: Ice buildup in reach-in freezer at down stairs bar. Ice buildup up in main walk in freezer by circulation fans. Priority: Basic
Observed: Standing water in bottom of 3 drawer low boy cooler at fryer station. Priority: Basic
Observed: Waste line missing at soda gun holster. All downstairs bars soda guns.Some upstairs bar soda guns. Priority: Basic
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Dish Employee handled soiled equipment or utensils and then handled clean utensils without washing hands. Reviewed proper handwashing and employee properly washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken,changed gloves and touched cooked vegetables without first washing hands. Reviewed proper handwashing and employee properly washed hands.
Live, small flying insects found Approximately 5 small flying insects at downstairs bar - on chemical lines leading to dish machines. Did not observe any small flying insects landing on food contact surfaces or food.Operator exterminated and removed flying insects.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area counter top blue cheese olives (76F - Cold Holding). Per operator item was placed out for approximately 1 hour.Item not prepped or portioned today. Operator moved to freezer for quick chill.
At cook line No soap at handwash sink. Operator replaced.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Beverage walk in cooler milk. Per operator milk was opened two days ago. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack on wall close to cook Line has accumulation of soil residues. Operator cleaned.
Handwash sink used for purposes other than handwashing. Cold water supply on left cook line hand sink diverted to temporary A/C unit.water 129F - too hot to safely wash hands.
No paper towels provided at handwash sink. Operator replaced.
At drying rack Equipment and utensils not properly air-dried - wet nesting.
Buildup of food debris/soil residue on interior of small fridge door at expo area ad ice reach in fridge at downstairs bar.
Floor area(s) covered with standing water in cook line area in front of fryer station
Ice buildup in reach-in freezer at down stairs bar. Ice buildup up in main walk in freezer by circulation fans.
Standing water in bottom of 3 drawer low boy cooler at fryer station.
Waste line missing at soda gun holster. All downstairs bars soda guns.Some upstairs bar soda guns.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
2 cookline Employees drank from water bottles and then engaged in food preparation, without washing hands. Reviewed proper hand washing and employees properly washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. 5 bar soda guns visibly soiled. Operator began cleaning during inspection.
Cookline Employees drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees removed drinks.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Dec 16, 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 ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored next to food utensils and above food at sushi prep counter. Operator removed.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink. Operator removed.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw beef no glove change or hand-wash before handling clean sanitized utensil. Operator reminded cook to wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream dressing (56F - Cold Holding); bolognese (50-53F - Cold Holding); salsa (53-56F - Cold Holding) in Make Table at cook-line. As per operator items were prepped and portioned the day before and held in the walk-in cooler until placed in Make Table approximately 2hrs prior to inspection at 2:30PM. Operator moved items to walk-in cooler for quick cool down.
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. Paperwork provided.
In-use tongs stored on equipment handle between uses. Observed tongs stores on equipment between use. Operator removed.
Stored food not covered. Observed uncovered baked potatoes in walk-in cooler. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses throughout.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided Time as a Public Health Control form to operator and reviewed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Expo employee. Employee removed drink and properly washed hands.
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.