Mo's Family Restaurant
2306 N CR 470, Lake Panasoffkee, FL 33538 · Permanent Food Service · License 7000320
What drove the grade
2 live small flying insects found on cook line flying near reach-in coolers.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection8 high priority (1 repeat), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-60
- Administrative complaint on Oct 6Counts in full until a follow-up finds the problems fixed-20
- Safety score20
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 visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed 8 baked potatoes (52°F - Cold Holding) in reach-in cooler on cook line wrapped in aluminum foil. Issued stop sale.
Stop Sale issued due to adulteration of food product.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook on cook line top omelette with shredded cheddar cheese with no gloves on, to go out to customer. Issued stop sale. Time/temperature control for safety food re-served to customers. Butter pats at table re-served between customers. Issued stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Baked Potatoes (52°F - Cold Holding) in reach-in cooler on cook line wrapped in aluminum foil. Issued stop sale. Operator discarded.
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Butter pats at table re-served between customers. Issued stop sale.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over cooked chicken in walk-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler.
Repeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed cook on cook line top omelette with shredded cheddar cheese from reach in cooler, shredded cheddar cheese at 41°F, with no gloves on, to go out to customer. Issued stop sale.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet on hose attached to outdoor mop sink.
Code 35, Insects, rodents, pests and animals: 2 live small flying insects found on cook line flying near reach-in coolers.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink on cook line.
Operator placed.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of food manager for establishment due to manager training being expired for Sidi Jouani through National Registry expired on 04/26/2026.
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed onions stored over ready-to-eat portioned corned beef hash in walk-in cooler. Operator moved and stored correctly.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks stored on counter of lift top reach-in cooler on cook line. Operator discarded.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: 1 employee with no hair restraint while engaging in food preparation on cook line.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Container for granulated sugar broken and repaired with duct tape.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.