Mojo Hogtown BBQ
Last inspected: Nov 19, 2025
33
Score
Mojo Hogtown BBQ has been inspected 13 times since 2022. Mojo Hogtown BBQ was last inspected on Nov 19, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
By comparison, the average Gainesville facility scores 75, putting Mojo Hogtown BBQ on the weaker side. Diners may want to scan the inspection details before deciding to visit.
13
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 31, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
52
Jan 16, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Green bean cooked juice made 1/9. Whipping cream opened 2 weeks ago per manager.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets on shelf above prep table in smoker room. Sanitizer tablets and fuel lighter above olives in small storage cooler behind bar. Manager moved all chemicals to the bottom. **Corrected On-Site**
41-10-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager employed over a year, her test is scheduled in January. **Repeat Violation**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the end of the bar. Interior ovens on cooks line. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf above prep table in smoker room, manager labeled as sanitizer. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of grill. Back of fryers. Hood filters above cooks line. Food racks in walk in cooler. Fan guards in walk in cooler. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at server station.
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between tops of reach in freezer at end of cook line, manager moved knife. **Corrected On-Site**
10-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and beverage on shelf above bbq sauce jugs in server reach in cooler, manager moved items to the bottom. **Corrected On-Site**
08B-49-4
45
Nov 13, 2024
Complaint Full
No violations found.
100
Nov 12, 2024
Complaint Full
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in hot box: burnt ends (112F - Hot Holding); ribs (108F - Hot Holding). Moved to bottom half of unit. On shelf over stove: cooked onions (115F - Hot Holding). Discussed time as a public health control with cook. Onions were time stamped for 10:30 and will be discarded at 2:30. On top of steam table: green beans (61F - Hot Holding) **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. Approximately ten live roaches between sheet tray and counter at server station. One live roach on floor near back door. Two roach egg sacks on counter at server station. **Warning**
35A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen area.
35A-02-6
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron then prepared food without washing hands. Male employee pulled up pants then continued to work with food without washing hands and changing gloves.
12A-28-4
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. Milk opened Wednesday no date mark.
02C-03-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Female manager in position for one year.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris. Potato slicer soiled with food debris. Soda gun soiled with food debris behind bar.
22-02-4
Intermediate - No soap provided at handwash sink. Sink behind bar no soap. Also, batteries dead at soap dispenser located in warewash area.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bread crumbs.
14-01-5
Basic - Clean linens stored on floor. Bags of wiping clothes on floor in back kitchen area.
21-17-4
Basic - Dead roaches on premises. One dead roach on wall near back door. One dead roach on floor near back door. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on wall over make table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone and keys over make tables
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. One male employee on cook line.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment soiled with grease on cookline. Fans soiled with dust in walk in cooler. Shelves soiled with white substance in walk in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Several on pans at cook line.
16-46-4
Basic - Unclean building components, attachments or fixtures. Wall in back kitchen soiled with food debris. Floor soiled in walk in cooler. Wall soiled behind dish machine.
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Under prep table in back kitchen area.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Bread crumbs in back room.
02D-01-5
21
Sep 4, 2024
Routine - Food
No violations found.
100
Jul 2, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
22
Dec 19, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
35
Aug 8, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 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. Employee scratched nose then placed on a glove no hand washing. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage links (64F - Cold Holding); item sitting on cutting board, employee stated item has been out of cooler for 2 hours, item then placed back in cooler. tomatoes (49F - Cold Holding) items in flip top part of cooler in the middle of cooks line, employee stated cooler is left open during lunch rush, closed lid and added bags of ice to items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. grits <2 hours (102F - Reheating) employee stated item was in steam table for almost 2 hours, inspector had employee place in microwave to rapidly heat to 165. Retemped at 166F. **Corrective Action Taken**
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 n cheese (106F - Hot Holding); item in oven, employee stated item was hot holding until needed in steam table, item had been there for no more than 2 hours, employee placed back in oven that is on, retemped at 169F. pork (121F - Hot Holding) in sliding door hot bin, employee stated drawer is constantly opened and closed during lunch rush, employee placed back in oven, retemped at 166F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white cutting boards with stains on storage rack. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed dumped sauce in Handwash sink on cooks line by steam table. **Repeat Violation**
31A-11-4
Basic - Hole in or other damage to wall. Across from large ice machine.
36-24-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In smoker room. Ceiling soiled inside walk in cooler by fans.
36-27-5
Basic - Equipment in poor repair. Bulk wooden cutting board with a large groove in it. Multiple white cutting boards with cut marks. Large bin holding milk/egg wash in ice bath, the ice melting cause water to leak on floor. Flour bin lid cracked.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelf above meat cutting board. **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Cup in cornbread mix in walk in cooler and cup in bread crumbs on dry storage shelf. Manager removed cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bulk flour bin. Reach in freezer interior soiled in smoker room. Hood filters on cooks line. Fan guards in walk in cooler. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink in smoker area. Soap at Handwash sink behind bar. Soap at Handwash sink at end of cook line by fryers.
31B-04-4
Basic - Insect control device installed over food preparation area. Over condiment bottles.
35B-02-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on cooks line, employee moved items. **Corrected On-Site**
10-20-4
29
Jun 2, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 1/2023. **Warning** - From follow-up inspection 2023-06-02: **Time Extended**
53B-05-5
90
Jun 1, 2023
Complaint Full
7 critical violations. 7 major violations. 15 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath near fryers: egg wash 47F. Manager stated it was out for one hour. Placed in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Rodent burrow or rodent nesting materials present. Torn paper and torn rubber mats near back wall and on floor under ice machine near back door **Warning**
35A-21-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings on floor under ice machines near back door. 15 rodent droppings on floor near walk in cooler located next to back door. **Warning**
35A-04-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched clothes and continued to prepare food without washing hands.
12A-28-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near dish machine.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 119-123F in hot holding drawer unit on cookline. Manager began reheating.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Gallon of milk with no date mark in cooler near server station. Manager unable to determine date milk was opened. **Repeat Violation** **Admin Complaint**
01B-17-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue sanitizer near smoker with no label.
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Female manager unaware of Big 6.
11-07-5
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. Provided DBPR form via email. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Interior of ice bin soiled with mold. Soda gun at bar soiled with mold like substance. Interior of oven soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Brush in sink at ware wash area.
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in kitchen has dispenser with no batteries. Manager filled during this inspection. Also, no soap at sink near smoker. **Corrective Action Taken** **Repeat Violation**
31B-05-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 1/2023. **Warning**
53B-05-5
Basic - Unclean building components, attachments or fixtures. Floor under ice machine soiled with food debris. Floor under smoker heavily soiled with grease and food debris. Floor under cooking equipment soiled with grease. Walls throughout kitchen soiled with food debris and grease. Several areas of ceiling soiled with dust. **Repeat Violation**
36-50-4
Basic - Wiping cloth sanitizing solution stored on the floor. One bucket on floor at cookline. Also, one bucket on prep table in server station.
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in two bins of sugar near smoker. Both were removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Walls throughout kitchen and bar in disrepair and with holes. Several areas of cove molding missing. **Repeat Violation**
36-51-4
Basic - Dead roaches on premises. One dead roach on floor at cookline. One dead roach on floor near clean dishes in ware wash area. One dead roach on sticky pad under ice machine. Manager discarded all. **Corrective Action Taken** **Warning**
35A-03-4
Basic - Dead rodent present. Two dead rodents on sticky pads under ice machines near back door. Sticky pads were pulled out and discarded during this inspection. **Corrective Action Taken** **Warning**
35A-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over prep table. **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. Vape pen on shelf over prep table. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf and plastic cups in server station. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Lid over bin of flour on cookline cracked. Lid over sugar in server station cracked. **Repeat Violation**
14-38-4
Basic - Food stored in a prohibited area. Citrus with peels shaved for drinks on bar where customers sit in basket. Bowls of beef fat uncovered in freezer near smoker. Unwashed berries on shelf over washed produce in walk in beverage cooler. Bag in a box soda on floor in kitchen area. Bag of sugar on floor in kitchen area near smoker. Bin of employee food on shelf over drink sugar in walk in cooler. Manager picked up food on floor. **Corrective Action Taken** **Repeat Violation**
08B-37-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on cookline soiled with grease. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On several clean pans. **Repeat Violation**
16-46-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Small crack under door when door is closed. **Repeat Violation**
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters sitting on top of tea urn. Manager placed filters in bag. **Corrected On-Site**
25-06-4
8
Jan 10, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
30
Jul 20, 2022
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler on cook line next to fryer: fries (54F - Cold Holding). Employee stated item placed in cooler 3 hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. Items in reach-in cooler across from fryers: cheese (51F - Cold Holding); coleslaw (50F - Cold Holding); sour cream (51F - Cold Holding); tomatoes (53F - Cold Holding). Employee stated item placed in cooler 3 hours prior to temperature being taken. Employee placed item in reach-in freezer to reduce temperature to 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched pants and changed gloves without washing hands. Employee stopped and washed hands and changed gloves. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer next to prep table with wooden cutting board. Employee stated item placed in warmer 2 hours prior to temperature being taken. Employee placed item in oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler where salads are prepared. Potato press in dish area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in both hand washing sinks on the cook line. Employee removed items from hand washing sinks. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used for scoops for items stored on shelf across from the smoker.
14-01-5
Basic - Ceiling tile missing. Ceiling tile missing on cook line.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the side kitchen where the smoker is located.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from soda station.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer across from the soda machine.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle on cook line. Employee placed tongs in pan. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Reach-in cooler across from fryers, ambient temperature 51F.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers on cook line greasy. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area and containers stored in smoker room.
16-46-4
Basic - Single-service articles improperly stored. Soufflé cup lids stored on floor across from ice machines.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids on shelf across from three compartment sink. Employee turned lids over. **Corrected On-Site**
25-06-4
30
Frequently Asked Questions
When was Mojo Hogtown BBQ last inspected?
The most recent health inspection at Mojo Hogtown BBQ on file is from Nov 19, 2025. The public record contains 13 inspections in total.
What is the most common violation at Mojo Hogtown BBQ?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Mojo Hogtown BBQ.
How does Mojo Hogtown BBQ compare to other restaurants in Gainesville?
Mojo Hogtown BBQ most recently scored 33 out of 100, which is lower than the Gainesville average of 75.
Has Mojo Hogtown BBQ's inspection record improved over time?
No. Recent inspections at Mojo Hogtown BBQ have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Mojo Hogtown BBQ 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 Hogtown BBQ inspected?
Based on the inspection history on file, Mojo Hogtown BBQ is inspected around four times per year on average.
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