Mojo BBQ
5 Cordova St, Saint Augustine, FL 32084 · Permanent Food Service · License 6502047
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 9 basic (3 repeats)-22
- Safety score78
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 visitJul 13, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Red slaw date 7.4 today is 7.13.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened yesterday morning not dated. Person in charge dated.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment does not have test strips to test dish washer.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink used to dump limes/lemons in. Person in charge cleaned sink out.
Fixed on the spot
Basic9
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Dish washer had food sitting on dish washer. Addressed and he moved food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
In both ice cream freezer and freezer on back line have ice buildup.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Back and side of ice machine in kitchen have black/mold like substance on them.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of salad cooler. Person in charge wiped dry.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
I dead roach under soda boxes. Person in charge discarded roach.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Grease/debris behind cook line.
Repeat violation
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk in cooler has exposed concrete on floor.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind dish washer has black mold like substance on it.
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.
Phone on top of dish washer. Speaker on prep table. Person in charge moved phone.
Fixed on the spotRepeat violation
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.