Moe's Southwest Grill
10549 Suwannee Plaza Lane, Live Oak, FL 32060 · Permanent Food Service · License 7100336
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 5 basic (1 repeat)-21
- Safety score79
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 22, 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.
10 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 cold held at greater than 41°F.
Items stored in front counter reach-in cooler: cheese (48°F - Cold Holding); lettuce (50°F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed ice in ice bath to reduce temperature of items to 41°.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee ringing orders on front counter register proceeded to place queso in to go cup without washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed three flies in front counter area.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board on dish rack across from three compartment sink soiled with old food debris.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Two employee certificates are copies.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Pan of nachos next to front counter hand washing sink. Manager plac3d lid on nachos.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Pans stored above three compartment sink.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Back of fryer greasy. Hood vents above fryer greasy.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach-in cooler beneath front counter.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor beneath fryers greasy.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.