Moe's Southwest Grill #686
7770 W Newberry Rd #686, Gainesville, FL 32606 · Permanent Food Service · License 1103127
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 7 basic (3 repeats)-17
- Administrative complaint on Sep 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
lettuce (47°F - Cold Holding); tofu (45°F - Cold Holding) items in walk in cooler, other items 41°F or below. pico (47°F - Cold Holding); cheese (49°F - Cold Holding); lettuce (46°F - Cold Holding) items in front line reach in cooler. Ice was added on items to cool down rapidly.
Fixed on the spotAdministrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food debris.
Repeat violation
Basic7
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On metal containers on clean dish rack by Three compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Area on the exterior of ice chute that is soiled. Tea drains stained brown.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic containers on clean dish rack by Three compartment sink.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Single service lids food contact surface facing upwards, operator flipped.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Exhaust/ventilation not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Condensation buildup/dripping from air vents on front line cutting boards and in back kitchen.
Floor soiled/has accumulation of debris.
Inside walk in cooler under raw storage shelf.
Repeat violation
Code 38, Lighting: Light shield damaged/in disrepair.
Light shield in walk in cooler cracked.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.