Mojo Grill & Catering Company
Last inspected: Aug 18, 2025
45
Score
Mojo Grill & Catering Company has been inspected seven times since 2022. The most recent report on file is from Aug 18, 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 nine violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Belleview average 69, so Mojo Grill & Catering Company trails the local norm. This restaurant has more on its record than most do.
7
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched clothes then continued to scoop ice without washing hands. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler: consomme 100F and jambalaya 80F. Both were cooked 5 hours ago. Manager began reheating both. **Corrective Action Taken**
03D-01-5
Intermediate - Non-service animals permitted in the premises of the establishment. Long hair dog jumping into customers lap at bar.
35A-22-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.) Exterior of walk in cooler soiled with food debris. 2.) Exterior of hot box and oven soiled with food debris.
23-03-4
Basic - Floors not maintained smooth and durable. Several deep grooves between tiles in kitchen area. **Repeat Violation**
36-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee scooping nice wearing bracelet and ring. **Repeat Violation**
13-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at bar and on wall near bathroom. Also, pot on top of oven. All were flipped over. **Corrected On-Site**
24-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. One in server station. Manager placed tray under bucket. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions on top of keg of beer. Moved during this inspection. **Corrected On-Site**
08B-17-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. 1.)Two caddy's with unwrapped straws at bar. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
25-27-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in ware wash area.
29-20-5
45
Mar 5, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
45
Sep 19, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to clean utensils without washing hands. Employee handled raw chicken, changed gloves and handled clean plates without washing hands. Inspector stopped employee and had employee wash hands and change gloves. **Corrective Action Taken**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: rice (44F,46F - Cooling). Manager stated item prepared at 5:00 pm the previous day.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: rice (44F,46F - Cooling). Manager stated item prepared at 5:00 pm the previous day.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: ham (46F - Cold Holding). Manager stated item was placed in cooler thirty minutes prior to temperature being taken. Manager moved ham to inside of reach-in cooler to cool down to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener in prep area. Water nozzle for wait station tea machine. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drinks stored in reach-in cooler across from cook line. Manager removed drinks from reach-in cooler during inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf next to bar walk-in cooler. Employee removed backpack during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on top of dish machine.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in freezer at end of cook line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in front of walk-in cooler.
16-46-4
Basic - Open dumpster lid. Dumpster in corner of parking lot.
33-16-4
35
Mar 15, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
55
Nov 16, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. More than 10 employee training certificates are written on photo copy of original certificate. Also, more than 10 employees training certificates missing DOB.**Repeat Violation** **Repeat Violation** **Admin Complaint**
53B-09-4
Basic - Floor soiled/has accumulation of debris. Floor on cookline soiled with grease and food debris under cooking equipment. Also, floor in walk in cooler has puddle of standing water.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over seasonings in kitchen area. Moved. **Corrected On-Site**
40-06-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Stacks of plates with food contact surface up. Top plate wrapped to cover stack. Cups in blue rack wet nested. Manager separated. Pans on top shelf of clean dish shelf not inverted. Manager flipped. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in beer cooler: cases of unwashed tomatoes and cucumbers on shelf over kegs of beer. Bags of unwashed onions sitting on top of kegs. All were moved. **Corrected On-Site**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table on cookline soiled with food debris. Fan in kitchen soiled with dust and food debris.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in Parmesan in server station. Removed. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handle of spatula melted on cookline. Manager discarded. **Corrected On-Site**
14-47-4
64
Mar 1, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line spinach dip 90F.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line spinach dip 90F.
01B-02-5
High Priority - Employee washed hands with cold water. At the Server area, server washed her hand with Cold water.
12A-19-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four Photocopies **Repeat Violation**
53B-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, drink next to cooler, also two drinks in walk-in cooler above customers food, manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line, employee place a hair restraint. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked near walk-in cooler entrance.
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. At the server area, to go containers not inverted, manager inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. In walk-in freezer ice cream container, manager covered. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets at the cook line, Manager moved. **Corrected On-Site**
21-38-4
43
Jul 7, 2022
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Frequently Asked Questions
When was Mojo Grill & Catering Company last inspected?
The most recent health inspection at Mojo Grill & Catering Company on file is from Aug 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Mojo Grill & Catering Company?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Mojo Grill & Catering Company.
How does Mojo Grill & Catering Company compare to other restaurants in Belleview?
Mojo Grill & Catering Company most recently scored 45 out of 100, which is lower than the Belleview average of 69.
Has Mojo Grill & Catering Company's inspection record improved over time?
No. Recent inspections at Mojo Grill & Catering Company have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Mojo Grill & Catering Company 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 Mojo Grill & Catering Company inspected?
Based on the inspection history on file, Mojo Grill & Catering Company is inspected around two times per year on average.
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