Mojos Tacos
551 Anastasia Blvd, Saint Augustine, FL 32080 · Permanent Food Service · License 6501963
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority, 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-20
- Extension granted on Sep 30Counts in full until a follow-up finds the problems fixed-3
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Person in charge needs more time to submit plans.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Burrito reach in cooler (small flip-top cooler): pico (50°F - Cold Holding); shredded cheese (54°F - Cold Holding); corn salsa (55°F - Cold Holding); queso cheese (50°F - Cold Holding) for more than four hours per person in charge. Person in charge pulled away from wall and digital ambient air showed 66°F. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Burrito reach in cooler (small flip-top cooler): pico (50°F - Cold Holding); shredded cheese (54°F - Cold Holding); corn salsa (55°F - Cold Holding); queso cheese (50°F - Cold Holding) for more than four hours per person in charge. Person in charge pulled away from wall and digital ambient air showed 66°F. See stop sale.
Intermediate2
Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
Observed beef partially cooked, cooled, then cooked again for immediate service without written procedures for non continuous cooking. Provided written procedures to person in charge.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed back section of establishment turned into commissary for licensed food truck. Observed triple sink, hand washing stations, food prep area addition to back area.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets on sliding glass door reach in cooler torn. Door does not seal closed.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on kitchen flip-top cooler coolers soiled with food debris.
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.