Mojo Kitchen

1500 Beach Blvd Unit 111, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2613851

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic (1 repeat)
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

16 violations found

First visitOct 7, 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.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked corn at 46°. (Overnight temperatures) walk in cooler
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Cooked corn at 46°. (Overnight temperatures) walk in cooler
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Food service employee handled personal drinks container then put on single service gloves without washing hands. Manager intervened.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottle by cleaned utensils. Moved by manager.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Rear kitchen Hand Wash Sink blocked by cart. Moved by manager.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled chemical spray bottle at Kitchen . All purpose cleaner.
Basic10
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Personal foods above restaurant foods in kitchen cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Beverage container on top of the prep table. Moved by manager.
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on exterior of cleaned pans : dry rack.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dusty hood filters.
  Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers. Microwave handle.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Single service to go containers under water drip from ceiling Kitchen. Moved by manager.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in base of kitchen reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Sagging, loose ceiling tiles. Kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dusty ceiling tiles. Kitchen.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Drip from ceiling tile in kitchen.
Official report, on the Florida DBPR website

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.