Mojo Bar B Que
Last inspected: Dec 8, 2025
82
Score
Mojo Bar B Que has been inspected 10 times since 2022. The newest entry in the record is dated Dec 8, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “buildup of food debris/soil residue on equipment door handles”, which has been cited five times.
The city-wide average for Jacksonville sits at 74, putting Mojo Bar B Que on the better side of that line. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Drain cover(s) missing. Drain cover missing at Three compartment sink. Replaced by manger. **Corrected On-Site**
29-18-4
Basic - Floor area(s) covered with standing water. Standing water by Dish machine. Cleaned by manager.
36-22-4
Basic - Stored food not covered. Uncovered cooked rice tray of cooked chicken in walk in cooler. Covered by manager. **Corrected On-Site** **Repeat Violation**
08B-12-5
82
Aug 6, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer chemical spray bottle next to single service To go containers. Frontline. Moved by manager. **Corrected On-Site**
41-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple prepped **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles above reach in cooler / make table. Kitchen
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Masking tape on make table lid.
14-71-4
Basic - Floor area(s) covered with standing water. Standing water on floor behind cook line equipment and prep line.
36-22-4
Basic - Floor soiled/has accumulation of debris. Food debris buildup behind cook line equipment.
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler / make table with loose insulation on make table lid. Loose gasket insulation to reach in cooler / make table. Prep line equipment
14-36-5
Basic - Stored food not covered. Multiple prepped foods. Cut tomato, cut lettuce, slaw , potato uncovered in walk in cooler.
08B-12-5
61
Nov 1, 2024
Routine - Food
No violations found.
100
Oct 31, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collard greens at 52°. (Overnight temperatures). Walk in cooler. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Collard greens at 52°. (Overnight temperatures). Walk in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table. Opposite grill. Shredded cheese 47°, 48°, 45°, cooked potato 46°. Cut tomato 47°. Slaw 46°. 47°. Per Person In Charge items were placed about noon. Items moved to another cooler. **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Collard greens at 52°. (Overnight temperatures). Walk in cooler. Large , stacked pans.
03D-15-4
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. Reach in cooler / make table opposite grill not hold foods to 41° or below.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on box of utensils. Moved by manager **Corrected On-Site**
40-06-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield on ceiling light. Kitchen.
38-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior nor reach in cooler / make table.
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
45
Jul 31, 2024
Routine - Food
5 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Dec 6, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over condiments at dining room. Moved by manager.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at faucet by Dish Machine.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Mash potatoes , cooked yesterday , 47°. (Overnight temperatures )
03D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mash potatoes, cooked yesterday , 47°. (Overnight temperatures ) walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 110°, 125°. Items placed about 2 hours ago. Reheated to 180° by manager. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large, stacked , covered pan during cooling.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Dish Machine Hand wash sink station. Replaced by manager. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing soap at Dish Machine Hand wash sink station. Replaced by manager **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by frontline.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Unshielded lights. Kitchen. **Repeat Violation**
38-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Multiple. **Repeat Violation**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Minor leak under Three compartment sink.
29-11-4
26
Jul 13, 2023
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle at frontline. **Repeat Violation**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in foods at make table. Slaw. Moved by manager. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some Soiled ceiling tiles. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine line.
36-22-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose insulation to make table. Prep line. **Repeat Violation**
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shields at ceiling lights. Kitchen.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of Bulk food containers. Soiled sides of make table coolers.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates not inverted. Moved by manager **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Uncovered prepped foods In walk in cooler.
08B-12-5
55
Jan 5, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
43
Jul 14, 2022
Routine - Food
No violations found.
100
Jul 8, 2022
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine at 25 ppm. **Warning**
22-45-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken, made yesterday, at 135° with reheat start time at 10 am. Manager intervened and reheated chicken immediately to 180°. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac&cheese hot holding at 110°. Sweet potatoes hot holding at 100 ° Items placed about 30 mins before. Person In Charge reheated items to 190 °. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over salt and pepper shakers at frontline. **Repeat Violation** **Admin Complaint**
41-10-4
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. No proof of any employee training available. Only has printed papers of training but no idea which program used. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Intermittent soap dispenser at kitchen Hand Wash Sink by walk in cooler.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slaw made 7/5 date marked 6/5 in walk in cooler. Grits made 7/6 date marked 6/6 in walk in cooler.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Condensation drip f rom ceiling tile/vent by wait-station.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty / soiled ceiling tiles above prep table.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plates cleaned at Dish machine , air dried by employee. Manager intervened. **Corrected On-Site**
24-08-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. **Repeat Violation**
16-46-4
33
Frequently Asked Questions
When was Mojo Bar B Que last inspected?
The most recent health inspection at Mojo Bar B Que on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mojo Bar B Que?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited five times, more than any other issue at Mojo Bar B Que.
How does Mojo Bar B Que compare to other restaurants in Jacksonville?
Mojo Bar B Que most recently scored 82 out of 100, which is higher than the Jacksonville average of 74.
Has Mojo Bar B Que's inspection record improved over time?
Yes. Recent inspections at Mojo Bar B Que have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Mojo Bar B Que 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 Mojo Bar B Que inspected?
Based on the inspection history on file, Mojo Bar B Que is inspected around three times per year on average.
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