Mo-Bay Grill
Last inspected: Dec 29, 2025
100
Score
Mo-Bay Grill has been inspected 11 times since 2022. Mo-Bay Grill was last inspected on Dec 29, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
“Dishmachine chlorine sanitizer not” comes up most often, recorded three times in the inspection record.
Among Sebastian restaurants, the typical score is 76; Mo-Bay Grill is comfortably above that bar. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 29, 2025
Complaint Full
No violations found.
100
Oct 20, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Bucket empty. Operator replaced 50 ppm **Corrected On-Site**
22-41-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Office is locked. Employee cards are in there **Warning**
53B-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Manager cooking
13-03-4
Basic - Food stored on floor. Carrots walk in cooler **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Rice **Corrected On-Site**
08B-12-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
64
Jul 28, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna Educated about changes for 1-1-26. Corrected On-Site** **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line Sent operator copy **Corrective Action Taken**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Bottom make table #2 ** Bottom 3 door reach in cooler Repeat Violation** **Repeat Violation**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. O ppm. Changed bucket. 200 ppm **Corrected On-Site**
21-08-4
78
Jan 10, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Operator changed bucket 50ppm **Corrected On-Site**
22-41-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation. Manager **Corrected On-Site**
13-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table to right **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef in triple sink **Corrected On-Site**
06-01-5
70
Aug 7, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**
50-17-3
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink ice in sink salad station
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
64
Mar 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Jan 29, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Food handler cards locked in office. No key available
53B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
64
Aug 31, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
50
Apr 14, 2023
Routine - Food
No violations found.
100
Apr 10, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Front of house employee touching garnish's with bare hands. Gloves put on. **Corrected On-Site** **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler with drawers center of cook line. Top drawer cooked chicken diced 53f, cooked bone in chicken 50f, corn beef 49/51f, potatoes 49f, mushrooms 52f in cooler for 90 minutes per CFM. All moved to reach in freezer. Ambient temperature is 51f. At 2 door reach in cooler with top open under heated pass through window. Brown stew sauce 57f, coconut butter sauce 55f, scampi sauce 56f, Alfredo sauce 60f, curry sauce 59/61f all for 2 hours per CFM. moved to reach in freezer to rapidly chill. Heated pass trough turned off. Ice added to top and top closed. **Repeat Violation** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Water added to 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some new employees without form. **Warning**
11-26-1
Intermediate - Food-contact surface soiled with food debris. Can opener blade. **Repeat Violation** **Warning**
22-02-4
Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board. Removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in cooler next to hand sink at cook line. **Warning**
14-36-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site** **Warning**
21-12-4
45
Oct 31, 2022
Routine - Food
8 critical violations. 8 major violations. 22 minor violations.
View 38 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Dish machine bucket changed, primed and tested at 100 ppm chlorine. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook arrived on line applied gloves without hand washing. **Warning**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce in the walk in cooler. Moved to properly store. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw steaks over cooked foods in the walk in cooler. Raw tuna over cooked pasta in the cook line cooler. Reach in freezer raw chicken tenders over fries in reach in freezer. All moved to properly store. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For white hose **Warning**
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo sauce cooling over night 46F **Warning**
03D-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dish washer not aware of priming dish machine. **Warning**
53B-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Alfredo sauce stacked and covered. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line hand sink used to wash lettuce. Server hand sink items stored in hand sink. **Warning**
31A-11-4
Intermediate - Ice machine soiled. Can opener soiled. Microwave soiled on cook line. **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager showed up during inspection. **Warning**
53A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Expo line **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta, curry chicken in the walk in cooler. **Warning**
02C-02-5
Intermediate - Water pressure lacking at hand sink that require the use of water. Prep room. Water turned on. **Corrected On-Site** **Warning**
27-17-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Bucket of margarine stored on floor in the walk in cooler. Bucket of bag soda on the floor in the dry storage area. **Corrected On-Site** **Warning**
08B-38-4
Basic - Clean utensils , cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler condenser coils froze up with ice. **Warning**
14-74-7
Basic - Drain cover(s) missing. Mop sink **Warning**
29-18-4
Basic - Employee chewing gum while preparing food or while in a food prep. **Warning**
12B-09-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook wearing bracelets. **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-04-4
Basic - Floor area(s) covered with standing water. Cook line **Warning**
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. Cleaned and sanitized. Moved to clean surface. **Corrected On-Site** **Warning**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 128F **Warning**
10-07-4
Basic - Light shield damaged/in disrepair. Prep area **Warning**
38-01-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Shelves in prep area soiled. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
25-06-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flash light. Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Had to use flash light in back prep area. **Warning**
38-04-4
Basic - Unnecessary items/unused equipment on the premises. At back area. **Warning**
33-31-5
Basic - Water pouring out ofAC unit causing water to lay on the floor. **Warning**
29-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Warning**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line **Warning**
21-38-4
5
Frequently Asked Questions
When was Mo-Bay Grill last inspected?
The most recent health inspection at Mo-Bay Grill on file is from Dec 29, 2025. The public record contains 11 inspections in total.
What is the most common violation at Mo-Bay Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Mo-Bay Grill.
How does Mo-Bay Grill compare to other restaurants in Sebastian?
Mo-Bay Grill most recently scored 100 out of 100, which is higher than the Sebastian average of 76.
Has Mo-Bay Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Mo-Bay Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mo-Bay Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mo-Bay Grill inspected?
Based on the inspection history on file, Mo-Bay Grill is inspected around three times per year on average.
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