Mojo Thai & E-San
2355 Vanderbilt Beach Rd Ste 186, Naples, FL 34109 · Permanent Food Service · License 2103232
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 Jul 15 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-8
- Safety score92
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 visitJul 15, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler, observed cut cabbage (51°F - Cold Holding); cooked peas and carrots (53°F - 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 (71°F - 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.
Fixed on the spot
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.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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.
Fixed on the spot
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.