Mojo Grill & Catering
Last inspected: Feb 18, 2026
70
Score
Inspectors have visited Mojo Grill & Catering 16 times, with records going back to 2022. Mojo Grill & Catering was last inspected on Feb 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “employee with no beard guard/restraint while engaging”, which has been cited five times.
The city-wide average sits at 78, which Mojo Grill & Catering's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
16
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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 fryers: chicken (45F - Cold Holding). Manager stated chicken placed in cooler one hour prior to temperature being taken. Manager had employee move chicken to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls stored on shelf in wait station. Manager had employee turn bowls over. **Corrected On-Site**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line. Employee put on beard guard. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from table in wait station in front of pass through window. Manager placed tongs on top of table. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf at end of cook line.
16-46-4
70
Sep 15, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line fryers: chicken (44F,46F - Cold Holding); shrimp (45F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed ice bags on items to reduce temperature to 41F, chicken (41F,42F - Cooling); shrimp (41F - Cooling). Items stored in reach-in cooler across from cook line grill: chicken (41F,40F); cheese (45F,44F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed ice bags on items to reduce temperature to 41F, cheese (41F,40F - Cooling). **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked onion straws stored in pass through window. Manager stated onions are held on time and were placed out at 11:00 am.
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw hamburger and proceeded to handle a clean plate without washing hands and changing gloves. Manager had employee change gloves and wash hands and use a new plate. **Corrective Action Taken**
12A-09-4
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. Two certificates of 25 expired on 7/7/2025.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
36-34-5
Basic - Dead roaches on premises. One dead roach on floor in dry storage area. Employee discarded roach during inspection. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in wait station reach-in cooler. Manager moved energy drink to pan where employee food is stored. **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee working on cook line. Manager had employee put on beard guard during inspection Establishment. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf at end of cook line.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents on cook line. Walk-in cooler gasket.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler in wait station.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting onions without washing onions. Manager had employee wash onions. **Corrective Action Taken**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Container of seasoning stored on shelf in dry storage room. Employee added label to container. **Corrected On-Site**
02D-01-5
37
Aug 4, 2025
Complaint Full
No violations found.
100
May 19, 2025
Complaint Full
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed yellow digital reads 35° in a proper ice bath.
05-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the shroud in the ice maker is soiled.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee drink stored in top of the dish wash machine.
12B-07-4
Basic - Floors not maintained smooth and durable. Observed: the floor in the bar is not smooth, and has gaps.
36-11-4
Basic - Hole in or other damage to wall. Observed: the wall by the 3 compartment sink is in disrepair.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed: the hand wash sink at the bar is not readily visible, it is behind the the faucet.
31B-04-4
Basic - Stored food not covered. Observed: in the walk-in cooler rice 35°, not covered, Cooked chicken 39° not covered.
08B-12-5
64
Apr 15, 2025
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook washed hands then dried with paper towels, then wiped hands on soiled apron then put on gloves. **Repeat Violation** **Admin Complaint**
12A-18-4
High Priority - Nonfood-grade bags used in direct contact with food. Rosemary herbs in direct contact with plastic grocery bags. Manager discarded roesmary **Corrected On-Site**
14-31-5
Intermediate - Packaged food not labeled as specified by law. Container of food removed (sugar) from original container not labeled with name of contents. Manager labeled container **Corrected On-Site**
02D-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( sugar ). Manager removed bowl **Corrected On-Site**
14-01-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used around sign at handwash sink. Duct tape used to cover pipe in corner at bar
14-71-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. **Repeat Violation** **Warning**
13-04-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked a dining room server station, **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on up on back of cooling unit. Manager removed is build up **Corrected On-Site**
14-69-4
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager removed label and container to be washed **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service food trays not inverted in storage room.
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Non functioning ice machine in kitchen
33-31-5
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth bucket stored on floor at bar. Manager had employee put bucket inside another bucket.
21-38-4
43
Aug 27, 2024
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves handled raw chicken and batterred the Chicken and placed in fryer, then left cookline and put on an apron, then returned to cookline and placed hands on cutting board then handled serving dish, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler on cookline in across from fryers: Shrimp (50F - Cold Holding); hot dogs (48F - Cold Holding); Beef empanada (49F - Cold Holding). Cook advised that all those items had been in the walk-in-cooler 30 minutes prior. Cook removed all the items and placed them in the walk-in-cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slime build up inside soda gun holster at gar
22-02-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Repeat Violation** **Admin Complaint**
12A-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Empty employee plastics drink bottle on prep table in kitchen
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at server station in dining area, dishwash area **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
23-03-4
50
Jul 3, 2024
Complaint Full
No violations found.
100
Jun 3, 2024
Complaint Full
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on chip bin lid near cookline. Three flies on chip bin lid in dry storage area. One fly in warewash area of kitchen.
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of grilled onions and one pan of grilled peppers stored at room temperature at grill with time marks of 10:08am-2:08pm. Stop sales issued. Inside walk-in cooler: Pan containing five packages of redfish thawed inside reduced oxygen packaging inside that state they must be removed from packaging before thawing. Pan has date mark of 05/27. Stop sale issued.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: pico (48F - Cold Holding). Employees unsure how long pico has been stored inside cooler. Inspector had employee place pico into the freezer, where it cooled to 33F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. One pan of grilled onions and one pan of grilled peppers stored at room temperature at grill with time marks of 10:08am-2:08pm. Stop sales issued.
03F-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing from black hose connection in mop sink. Manager added a backflow prevention device to spigot during this inspection. **Corrected On-Site**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near cookline blocked by rolling cart. Inspector moved cart away from handwash sink before washing hands. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel scrub pads stored inside handwash sink at cookline. Manager removed all from handwash sink during this inspection. **Corrected On-Site**
31A-11-4
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. Inside walk-in cooler: Pan containing five packages of redfish thawed inside reduced oxygen packaging inside that state they must be removed from packaging before thawing. Pan has date mark of 05/27. Stop sale issued.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken in several area throughout kitchen. **Repeat Violation**
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on shelf inside walk-in cooler above open case of oranges. Manager removed drink cup from cooler during this inspection. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Inspector observed server eating food near cookline.
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers soiled with grease. Area around nozzles of fountain machine in dining area soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Stack of foam takeout containers not inverted and stored on top of towel dispenser. Inspector had employee relocate takeout containers and turn them over. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler in front of kitchen. Standing water in bottom of several coolers in bar area. **Warning**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in bar area slow draining.
29-20-5
Basic - Unclean building components, attachments or fixtures. Wall behind equipment at cookline soiled with grease and/or food debris. Floor below and behind equipment throughout kitchen soiled with dirt and/food debris. Floor in kitchen at back door soiled with leaves. Ceiling tiles throughout kitchen stained.
36-50-4
Basic - Old labels stuck to food containers after cleaning. Remnants of old label on side of metal pan on clean dish rack in back of kitchen. Manager moved pan to warewash area to be rewashed, rinsed, and sanitized. **Corrective Action Taken** **Warning**
16-46-4
23
Apr 3, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 26, 2024
Complaint Partial
No violations found.
100
Jan 23, 2024
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the cook line, observed one live roach on floor, Manager killed and cleaned. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-23: Observed one live roach behind cooler at the cook line, also observed three live roaches behind shelf above stove, and one on floor behind stove, Manager killed and cleaned. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. At the cook line, observed nine dead roaches on floor under reach-in cooler, Manager cleaned. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-23: Observed one dead roach on floor at the cook line behind coolers, Manager cleaned. **Admin Complaint** **Corrective Action Taken**
35A-03-4
82
Jan 16, 2024
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Roach activity present as evidenced by live roaches found. At the cook line, observed one live roach on floor, Manager killed and cleaned. **Corrective Action Taken** **Warning**
35A-05-4
Basic - Dead roaches on premises. At the cook line, observed nine dead roaches on floor under reach-in cooler, Manager cleaned. **Corrective Action Taken** **Warning**
35A-03-4
82
Dec 5, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed magnesol for fryer stored under chemical bottles. Manager placed magnesol on other shelf. **Corrected On-Site**
41-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
13-04-4
Basic - Floor tiles missing and/or in disrepair. Observed broken tiles in the following locations: 1. At the entrance to the walk-in-freezer 2. In the dishwash area 3. In the dining room server station
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on shelves near door to walk-in-freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Manager removed tongs from door handle. **Repeat Violation**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored over food served to customers in the walk-in-cooler. Manager removed drink from walk-in-cooler. **Corrected On-Site**
12B-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in dry goods storage area
29-19-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk-in-freezer with rust. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water. Manager removed water from mop and stored properly **Corrected On-Site**
42-01-4
58
May 24, 2023
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
21
Dec 14, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mojo sauce at 132F hot holding. Manager advised that it was reheated within the past 30 minutes. Manager placed container of mojo on stove to be reheated **Corrective Action Taken**
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked containers on the clean ware rack that were not properly air dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Observed broken tiles on floor around grate at server station.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the pink lemonade/water nozzles on the soda dispensing machine at server station.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour)removed from original container with no identification of food product stored in container. Manager placed label on container **Corrected On-Site**
02D-01-5
67
Frequently Asked Questions
When was Mojo Grill & Catering last inspected?
The most recent health inspection at Mojo Grill & Catering on file is from Feb 18, 2026. The public record contains 16 inspections in total.
What is the most common violation at Mojo Grill & Catering?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited five times, more than any other issue at Mojo Grill & Catering.
How does Mojo Grill & Catering compare to other restaurants in Ocala?
Mojo Grill & Catering most recently scored 70 out of 100, which is lower than the Ocala average of 78.
Has Mojo Grill & Catering's inspection record improved over time?
Results have been roughly steady. Inspections at Mojo Grill & Catering have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mojo Grill & Catering 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 Grill & Catering inspected?
Based on the inspection history on file, Mojo Grill & Catering is inspected around five times per year on average.
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