Moe's Southwest Grill #41

2200 W Glades Rd #1200B, Boca Raton, FL 33431 · Permanent Food Service · License 6019420

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Jul 25, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 25 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
9 high priority (6 fixed by the Jul 25 follow-up, 3 fixed on the spot, 1 repeat), 2 intermediate, 2 basic
-37
Administrative complaint on Jul 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score51

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

Inspection history

1 inspection · 2 visits

Jul242026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 9 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 4 dented cans of jalapeños.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At walk in cooler: house made salsa (60°F at 2:00pm; 61°F at 2:36pm- Cooling) As per operator and label, cooling since 10:36am. Product did not cool to 41°F in a total of 4 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler: house made pico (47°F - Cold Holding) As per operator, stored less than an hour after sitting outside. Not prepped or portioned today. Operator placed to quick chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At hot box: At hot box: cooked brisket (125°F - Hot Holding) As per operator, cooked since 1 hour. cooked beans (125°F - Hot Holding) As per operator, stored since 1 hour; cooked chicken (123°F - Hot Holding) As per operator, since 30 mins. Operator placed to reheat to 165+F.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At walk in cooler: house made salsa (60°F at 2:00pm; 61°F at 2:36pm- Cooling) As per operator and label, cooling since 10:36am. Product did not cool to 41°F in a total of 4 hours. See stop sale.
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  At steam table: cooked chicken (159°F at 1:42pm- Reheating) since 2 mins ; As per operator, product was done reheating; Product did not reheat to 165°F within 2 hours. Operator reheated to 167°F.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee handle cellphone then put gloves on and served food; no hand wash. Advised manager that employee should wash hands.
  Repeat violationAdministrative complaint
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee handle cellphone then touched prep table; no hand wash. Employee washed hands.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 5 small flying insects observed flying around at cook line.
  Administrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At walk in cooler: house made salsa (60°F at 2:00pm; 61°F at 2:36pm- Cooling) As per operator and label, cooling since 10:36am. Product did not cool to 41°F in a total of 4 hours. See stop sale.
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed to operator.
Basic2
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Various unwashed produce such as tomatoes stored over salsas.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) Operator provided Sanitizer Bucket (Quaternary 200ppm)
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.