Moxies
900 S Miami Ave Unit 161, Miami, FL 33130 · Permanent Food Service · License 2336486
What drove the grade
Observed time mark, however No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection1 intermediate (fixed on the spot), 4 basic-6
- Safety score94
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 visitOct 30, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: Observed time mark, however No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided form to chef at time of inspection. Completed at time of inspection
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: Observed In-use tongs stored on equipment door handle between uses.
Chef removed at time of inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Observed Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly bar area.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust at spray hose next to diismachine.
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.