Momoz LLC

8009 Citrus Park Dr, Tampa, FL 33625 · Permanent Food Service · License 3911999

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 17 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
3 high priority (2 fixed by the Sep 17 follow-up, 1 fixed on the spot), 2 intermediate (2 repeats), 3 basic (3 repeats)
-23
Safety score77

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

Inspection history

2 inspections · 4 visits

Latest inspection

Sep152026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  House made dumpling sauce made with cooked tomatoes, onions, and fresh garlic 44°F to 45°F at 11:50 AM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked chicken biryani 45°F through 50°F at 11:56 AM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked basmati rice 45°F at 12:11 PM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked tandoori chicken 43°F to 46°F at 12:17 PM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. House made chili oil with fresh garlic, pepper flakes, and oil. 43°F to 45°F at 12:20 PM. Placed inside the front line reach in cooler on 9/13/26. Mango lassi made with milk 45°F to 46°F at 12:20 PM - Prepared at 6:30 PM and placed inside the front line reach in cooler overnight. House made Chicken marinade made with fresh fried onion, fresh garlic, and oil 45°F to 46°F at 12:20 PM. Prepared at 6:30 PM and placed inside the front line reach in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  House made dumpling sauce made with cooked tomatoes, onions, and fresh garlic 44°F to 45°F at 11:50 AM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked chicken biryani 45°F through 50°F at 11:56 AM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked basmati rice 45°F at 12:11 PM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked tandoori chicken 43°F to 46°F at 12:17 PM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. House made chili oil with fresh garlic, pepper flakes, and oil. 43°F to 45°F at 12:20 PM. Placed inside the front line reach in cooler on 9/13/26. House made Chicken marinade made with fresh fried onion, fresh garlic, and oil 45°F to 46°F at 12:20 PM. Prepared at 6:30 PM and placed inside the front line reach in cooler overnight. Mango lassi made with milk 45°F to 46°F at 12:20 PM. Prepared at 6:30 PM and placed inside the front line reach in cooler overnight. Heavy cream 45°F at 12:26 PM inside front line reach in cooler. Whole milk 44°F at 12:27 PM inside front line reach in cooler. Unopened containers of milk and heavy cream stored inside reach in cooler from Friday 9/11. Temperatures were not taken or documented. 42 one quart containers of Heavy cream and 3 gallons of milk were placed inside walk in freezer for immediate cooling.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  House made dumpling sauce made with cooked tomatoes, onions, and fresh garlic 44°F to 45°F at 11:50 AM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked chicken biryani 45°F through 50°F at 11:56 AM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked basmati rice 45°F at 12:11 PM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Cooked tandoori chicken 43°F to 46°F at 12:17 PM - Cooked at 6:30 PM and placed inside the front line reach in cooler overnight. Mango lassi made with milk 45°F to 46°F at 12:20 PM - Prepared at 6:30 PM and placed inside the front line reach in cooler overnight. All food items were stored inside deep hotel pans or plastic containers and covered inside front line reach in cooler.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Calcium built-up inside ice machine. Cutting boards inside establishment are soiled.
  Repeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing for Anselm R.
  Repeat violation
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Located on front line cook.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Located throughout kitchen.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Located beneath front line cook.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026B83Routine inspection8 violations · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic3
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 4 Intermediate
- 4 Basic
What the inspector cited
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked tandoori chicken, not dated inside reach in cooler adjacent to mop sink. Employee added date to chicken at time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Calcium built-up inside ice machine.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes made to plan. One table top Brazilian flame cooker and one table top reach in refrigerator stored on counter at service station next to employee handwashing sink. One deep fryer and one wok station has been removed from front line cook and replaced with two small gas burners in center of front line cook and one 4-burner, table top gas burner in place of rice cooker on front line cook. One broken fryer moved next to mop sink. One reach in fliptop cooler added to adjacent, new 4-burner, table top gas burner on front line. Large upright reach in cooler has been moved to the back wall adjacent to mop sink. One wire shelf, two kitchen prep tables with two microwaves stored in center of kitchen front line cook. Walk in cooler is used as dry storage. One reach in chest freezer and one small reach in freezer/reach in cooler combo are stored inside walk-in cooler. A plan review handout has been provided to the manager at time of inspection.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing for Anselm R.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
  Located on front line.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Located next to mop sink.
  Floor soiled/has accumulation of debris.
  Floor beneath front line cook heavily soiled with food debris.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.