Moes Southwest Grill #665
1544 CR 220 Ste 103, Fleming Island, FL 32003 · Permanent Food Service · License 2001150
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At front counter in top section of reach in cooler, Sour cream (45/48/59°F - Cold Holding); Home made chipotle ranch (57°F - Cold Holding); home made poblano créme (54°F - Cold Holding). Operator stated items placed in reach in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter in top section of reach in cooler, Sour cream (45/48/59°F - Cold Holding); Home made chipotle ranch (57°F - Cold Holding); home made poblano créme (54°F - Cold Holding). Operator stated items placed in reach in cooler overnight. Manager stated she is moving these items to time as a public health control, emailed operator written procedures form.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk-in cooler, Cut Tomatoes (54°F - Cooling 30mins 54°F after 30mins). Cut tomatoes in 4 inch tub covered with two layers of plastic wrap. Operator opened plastic wrap, added ice and stirred frequently. Temperature at 45f after 2 hours total.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At front counter, reach in cooler door has broken top hinge.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
At front counter, sanitizer buckets stored on shelf in contact with single service cups. At back prep area sanitizer buckets stored on prep table. Operator relocated buckets.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters over flat top have build up of grease. At back kitchen area, filters on bulk ice machine have build up of dust.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
In back kitchen, metals pans on clean dish shelf stacked before air drying.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In men's restroom, no hand wash sign posted in handicap stall.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In back kitchen, standing water on floor in front of walk-in cooler.
Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line and front counter, floors under and behind equipment and under counters solid with grease and food debris. At back kitchen prep area, ceiling return vent has dust build up. At back kitchen dish area, wall behind utensils storage rack has build up of black/green mold like substance. At back kitchen area, floor beside/under ice machine soiled with debris.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.