Moes Southwest Grill
Last inspected: Mar 7, 2025
37
Score
Moes Southwest Grill appears in inspection records six times, starting in 2022. The newest entry in the record is dated Mar 7, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly seven violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
By comparison, the average Clermont facility scores 68, putting Moes Southwest Grill on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
0
Critical latest
4
Major latest
5
Minor latest
Inspection History
Mar 7, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
37
Oct 25, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. --employee touchingequipment handles, hair then put on gloves with no handwashing. Educated operator.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade fried poblano crema (59F - Cold Holding), in sauce bottle at front counter, held less than four hours per operator. Operator moved to walk in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pinto beans (124F - Hot Holding), in hot holding unit on cook line, held less than four hours per operator. Operator relocated for rapid reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -1 new employee over 60 days.
53B-13-5
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. -several new employees
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout back kitchen
36-34-5
Basic - Drain cover(s) missing at triple sink
29-18-4
Basic - Dry storage rack shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment in poor repair. -gaskets on hot holding unit on cook line.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front door
35B-01-4
Basic - Floor soiled/has accumulation of debris. -under fryers and cooking equipment on cook line
36-73-4
Basic - Holes in or other damage to wall by triple sink
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of fryer cabinets -exterior sides of fryers -fryer oil disposal dolly by back door
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored on counter next to tortillas. Operator relocated. **Corrected On-Site**
21-44-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cilantro over prepped sauces in walk in cooler. Operator relocated. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -salt under prep table in back kitchen. Operator labeled. **Corrected On-Site**
02D-01-5
26
Mar 12, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area. - Green cutting board in prep area. -Can opener - clam shell flat top grill **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bathroom facility not clean. -Mens room
32-07-4
Basic - In-use tongs stored on equipment splash plate between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters - exterior of cooking equipment on front line. - all drains **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. - under equipment on front line
36-73-4
67
Jul 28, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored with food on dry storage shelves in back area.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. Can opener Exterior of fryer.
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/
53A-05-6
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. 7 new hires
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink store on shelf above prep table in back area.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor soiled/has accumulation of debris. Under all cooking equipment on front line.
36-73-4
Basic - In-use tongs stored on equipment (fryer)splash plate between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
23-03-4
45
Jan 17, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Dec 5, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance over the three compartment sink. **Warning** - From follow-up inspection 2022-11-15: **Time Extended** - From follow-up inspection 2022-11-28: **Time Extended** - From follow-up inspection 2022-12-05: **Time Extended**
36-34-5
95
Frequently Asked Questions
When was Moes Southwest Grill last inspected?
The most recent health inspection at Moes Southwest Grill on file is from Mar 7, 2025. The public record contains six inspections in total.
What is the most common violation at Moes Southwest Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Moes Southwest Grill.
How does Moes Southwest Grill compare to other restaurants in Clermont?
Moes Southwest Grill most recently scored 37 out of 100, which is lower than the Clermont average of 68.
Has Moes Southwest Grill's inspection record improved over time?
No. Recent inspections at Moes Southwest Grill have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Moes Southwest Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Moes Southwest Grill inspected?
Based on the inspection history on file, Moes Southwest Grill is inspected around three times per year on average.
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