Moe's Southwest Grill # 32
890 Saxon Blvd, Orange City, FL 32763 · Permanent Food Service · License 7407367
What drove the grade
Time/temperature control for safety food cold held at greater than 41 degreess.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed on the spot), 3 intermediate, 1 basic-16
- Safety score84
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 visitNov 3, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41 degreess.
At salsa station . cream salsa (44-45°F)/3 hours . Operator placed in walk in cooler .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot Holding unit at front counter chicken (108°F - Hot Holding)1 hour ; operator reheated to 166°F.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Ice chute at salsa station , soiled with food debris.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at front counter employee handwash sinks.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed peppers stored over roasted corn in walk in cooler.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.