Moes Southwest Grill
970 N Congress Ave Unit K140, Boynton Beach, FL 33426 · Permanent Food Service · License 6020078
What drove the grade
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 intermediate (fixed on the spot), 1 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 5, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Ice bath: shredded lettuce (57°F - Cooling) at 1:20; cooling since 11:00 - 54°F at 1:47; open face cooler: diced tomato salsa (47°F - Cooling) at 1:26; cooling since 10:30 - 47°F at 1:49 At current rate of cooling product will not reach 41°F within 4 hours. Operator iced down products.
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) Operator got fresh quaternary sanitizer, 200ppm.
Fixed on the spot
Earlier inspections 1
A93Routine inspection3 violations, 2 high priority No follow-up needed
- First visitJul 17, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cut lettuce (51°F - Cold Holding); cheese (46°F - Cold Holding) Observed double panned on a bed of ice at drop in cooler. Per operator, not prep or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter added at mop sink.
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean pans stored on rack that is soiled with oil residue and rust.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.