Mojo BBQ and Blues (Mojo #4)
Last inspected: Jan 26, 2026
58
Score
Mojo BBQ and Blues (Mojo #4) appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Jan 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has been favorable: violation counts have eased from around nine violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “food storage container/container lid cracked or broken” is the recurring theme, flagged six times.
Mojo BBQ and Blues (Mojo #4)'s latest score of 58 falls below the Jacksonville average of 74. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over pork in walk in cooler.
08A-20-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some training certifications are expired.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and vents in kitchen area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on small white cutting board. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and phone on case of dry storage food items. Manager moved personal items. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on employee preparing food items. **Repeat Violation**
13-04-4
Basic - Food storage container/container lid cracked or broken. Several cracked clear food lids **Repeat Violation**
14-38-4
58
Sep 15, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. green beans (86F - Cold Holding) stored on top of closed container on steam line. Spoke to manager about danger zones 135-41F manager explained they reheat the green beans Before serving manager put green beans back into cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen shrimp stored over open case of Hot dogs in reach in freezer. Manager properly stored food items. **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and vents in kitchen area. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board on cooks line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair no beard guard preparing food items. **Repeat Violation**
13-04-4
Basic - Food storage container/container lid cracked or broken. Several cracked lids and food storage pans. **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Torn gasket meat cooler.
23-03-4
58
Apr 25, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Filled water bucket at hand wash sink near drink machine
31A-11-4
Intermediate - No soap provided at handwash sink. No hand soap at hand sink at entrance to cook line
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in kitchen area
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial preparing food items
13-04-4
Basic - Food storage container/container lid cracked or broken. A few cracked food containers
14-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware washing wall is soiled with black debris
36-27-5
67
Dec 3, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Apr 2, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
61
Nov 13, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked green beans (78F - Hot Holding) stored on top of steam table. Employee added green beans into steam table to reheat **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in ware washing area where black hose is connected
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black soil debris on dish machine racks used to send dishes through the dish machine for cleaning and sanitation
22-02-4
Intermediate - No soap provided at handwash sink. No. Hand soap provided in pit/smoker area, employee provided hand soap during inspection **Corrected On-Site**
31B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Turkey thawing at room temperature on thaw rack near hand wash sink, manager put turkey under cool running water **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. 2 Red bowls used to scoop seasoning handles are no longer attached to red bowls
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and speaker boxes on prep table and shelf above prep table **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees with facial hair not wearing beard guards when preparing food items **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler door **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Several cracked or broken l clear food storage containers stored on storage shleves **Repeat Violation**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on grill top handle, employee properly stored tongs **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach in cooler under small steam table **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Several old labels stuck on clean dishes after washing
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelf inside reach in cooler near grill **Repeat Violation**
14-33-4
37
Feb 27, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees grabbed dirty glasses then made a drink for customer, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee dipped glasses only in sanitizer, explained to her **Corrective Action Taken** **Warning**
22-50-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by onions, storage area **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cheese, cut cabbage and cut tomatoes in drawer unit, my probe reading 50f, employee wrote time **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink at bar, employee removed it **Corrected On-Site**
31A-11-4
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. Heavy cream, mgr voluntary discarded it **Corrected On-Site**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Matt expired but certificate was discarded
53A-03-7
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. Drawer unit with gasket torn at 50f **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food, ice machine room, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on table above food, ice machine area, mgr moved it **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Equipment in poor repair. Gasket torn in drawer unit by cook line **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid is cracked for sugar by ice bin **Repeat Violation**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f scoop for gravy, by steam table, mgr discarded it **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by ice machine, hood filters, **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. One door cooler by grill **Repeat Violation**
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on storage shelf by office, employee inverted them **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By cook line, mgr packed it in sanitizer **Corrected On-Site**
21-12-4
21
Aug 5, 2022
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncooked sausage on shelf above raw shrimp in reach in cooler by cook line, mgr rearranged
08A-20-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. 125f chicken and gravy 130f in warmer since 9am, it is 11:05 am, mgr rapidly reheated to 165f **Corrected On-Site**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Cleaner by pitched with water for customers, server area, employee moved it **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by dish machine, mgr placed one **Corrected On-Site**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, mgr placed it in dish washing area to be washed **Corrective Action Taken**
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating foods,
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue substance, server area, employee wrote name on **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. For sugar, drink station, and on sauce by cook line, mgr moved it **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server area **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On server table, employee moved it **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Lid for coleslaw in reach in cooler, mgr discarded it **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Shelves in bbq pit **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in back prep area, mgr placed one on **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters by grill and fryer **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. One door cooler by grill **Repeat Violation**
14-33-4
Basic - Equipment in poor repair. Gasket torn in upright freezer, back prep area **Repeat Violation**
14-11-5
26
Frequently Asked Questions
When was Mojo BBQ and Blues (Mojo #4) last inspected?
The most recent health inspection at Mojo BBQ and Blues (Mojo #4) on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Mojo BBQ and Blues (Mojo #4)?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited six times, more than any other issue at Mojo BBQ and Blues (Mojo #4).
How does Mojo BBQ and Blues (Mojo #4) compare to other restaurants in Jacksonville?
Mojo BBQ and Blues (Mojo #4) most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has Mojo BBQ and Blues (Mojo #4)'s inspection record improved over time?
Yes. Recent inspections at Mojo BBQ and Blues (Mojo #4) have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mojo BBQ and Blues (Mojo #4) means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mojo BBQ and Blues (Mojo #4) inspected?
Based on the inspection history on file, Mojo BBQ and Blues (Mojo #4) is inspected around two times per year on average.
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