Moes Southwest Grill #198
445 N SR 13 Ste 1, St. Johns, FL 32259 · Permanent Food Service · License 6501669
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 21 complaint inspection3 high priority (2 fixed by the Oct 26 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-15
- Administrative complaint on Aug 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 26, 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 visitAug 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line in altosham, brisket (122°F - Hot Holding). Brisket prepared 2 hours prior. Manager reheated to 187f.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At front counter, employee adjusted hat with bare hand, then handled customer togo drink, then put on gloves with no handwash.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 flying insects in back kitchen and manager office.
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At handwash sink near office, cloth towel stored in sink. Operator removed towel.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At back kitchen, lids on multiple white plastic containers have build up of food residue. In dining room, cabinet under salsa station soiled with food residue.
Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceiling soiled/has accumulation of debris.
At front line, floors under cooking equipment and counter soiled with food residue/grease. At back kitchen area, floor under shelves and counters soiled with black residue. At back kitchen, wall behind chip shelves soiled with food residue. At back kitchen, wall at dish area has black mold-like substance.
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.