Moe’s Southwest Grill #250
2604 SW 19 Ave Rd Ste 101, Ocala, FL 34471 · Permanent Food Service · License 5202545
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 7 basic-10
- Safety score90
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 visitAug 19, 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.
8 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, other than whole meat roast, hot held at less than 135°F.
Hot holding box on front line, beans 120°F, 125°F, 130°F and 119°F, placed around 1:30, manager moved to oven and reheated to 165°F.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Next to fryers, tong handle in direct contact with tortillas, employee moved.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Male employee on front line, employee use hair net.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler on front line not working, all food placed on ice bath.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
In use containers with old sticker residue.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves near fryers heavily soiled with grease build up. Also, Walk in cooler shelves with mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Broken cove molding near triple sink, also broken floor tiles in front of triple sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal items (purse) above single service, Manager moved all.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.