Mojo Smokehouse
Last inspected: Mar 30, 2026
50
Score
Going back to 2022, Mojo Smokehouse has 11 inspections in the public record. Mojo Smokehouse was last inspected on Mar 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to four violations before.
“Ceiling/ceiling tiles/vents/floors/walls soiled” accounts for the largest share of issues, appearing five times across the record.
Mojo Smokehouse's latest score of 50 falls below the Orange Park average of 73. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 20, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Jun 16, 2025
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
29
Dec 13, 2024
Complaint Full
No violations found.
100
Dec 12, 2024
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed shrimp (50F - Cold Holding); catfish (47F - Cold Holding); fries (55F - Cold Holding); cut lettuce (50F - Cold Holding) in reach in cooler by fryers. Per employee all products placed in unit approximately 1.75 hours prior. All products moved to another unit. Also, raw chicken (50F/50F - Cold Holding); cut lettuce (48F - Cold Holding) in same cold holding unit. Per employee,these products have been in the cooler overnight. Also, shrimp (46F - Cold Holding); catfish (55F - Cold Holding); brisket (48F/47F/44F/45F/46F/46F - Cold Holding); ribs (46F/45F/46F/46F - Cold Holding); brisket (45F/45F/46F/47F/47F - Cold Holding); pork (46F/46F/47F/47F/45F/45F/46F/45F/45F - Cold Holding); sausage (44F - Cold Holding); chicken (45F - Cold Holding); turkey (51F/48F/59F - Cold Holding); sausage (44F - Cold Holding); brisket (45F/44F/45F - Cold Holding); raw chicken (46F/45F/46F - Cold Holding); wings (46F - Cold Holding); ribs (46F44F/45F - Cold Holding); pork (45F - Cold Holding); butter (44F/46F - Cold Holding); jack cheese (45F/44F - Cold Holding); cheddar cheese (45F - Cold Holding); cream cheese (44F - Cold Holding); salmon (44F/46F - Cold Holding); buttermilk (44F - Cold Holding); cut cabbage (45F - Cold Holding); cheddar (45F - Cold Holding); shell egg ambient (46F - Cold Holding); coleslaw (44F - Cold Holding); house made blue cheese dressing (44F/45F - Cold Holding); house made ranch (45F - Cold Holding); sweet potato mash (44F/45F - Cold Holding); macaroni and cheese (44F/45F - Cold Holding); green beans (44F/45F - Cold Holding); gravy (44F - Cold Holding); mashed potatoes (45F - Cold Holding); grits (44F - Cold Holding); black eyed peas (44F - Cold Holding); stew (44F/45F - Cold Holding); beans (46F - Cold Holding); pork (45F - Cold Holding); coleslaw dressing (45F - Cold Holding); egg wash (45F - Cold Holding) in main walk in cooler. Per employee, all products have been in the cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (50F/50F - Cold Holding); cut lettuce (48F - Cold Holding) in same cold holding unit. Per employee,these products have been in the cooler overnight. Also, raw chicken (50F/50F - Cold Holding); cut lettuce (48F - Cold Holding) in same cold holding unit. Per employee,these products have been in the cooler overnight. Also, shrimp (46F - Cold Holding); catfish (55F - Cold Holding); brisket (48F/47F/44F/45F/46F/46F - Cold Holding); ribs (46F/45F/46F/46F - Cold Holding); brisket (45F/45F/46F/47F/47F - Cold Holding); pork (46F/46F/47F/47F/45F/45F/46F/45F/45F - Cold Holding); sausage (44F - Cold Holding); chicken (45F - Cold Holding); turkey (51F/48F/59F - Cold Holding); sausage (44F - Cold Holding); brisket (45F/44F/45F - Cold Holding); raw chicken (46F/45F/46F - Cold Holding); wings (46F - Cold Holding); ribs (46F44F/45F - Cold Holding); pork (45F - Cold Holding); butter (44F/46F - Cold Holding); jack cheese (45F/44F - Cold Holding); cheddar cheese (45F - Cold Holding); cream cheese (44F - Cold Holding); salmon (44F/46F - Cold Holding); buttermilk (44F - Cold Holding); cut cabbage (45F - Cold Holding); cheddar (45F - Cold Holding); shell egg ambient (46F - Cold Holding); coleslaw (44F - Cold Holding); house made blue cheese dressing (44F/45F - Cold Holding); house made ranch (45F - Cold Holding); sweet potato mash (44F/45F - Cold Holding); macaroni and cheese (44F/45F - Cold Holding); green beans (44F/45F - Cold Holding); gravy (44F - Cold Holding); mashed potatoes (45F - Cold Holding); grits (44F - Cold Holding); black eyed peas (44F - Cold Holding); stew (44F/45F - Cold Holding); beans (46F - Cold Holding); pork (45F - Cold Holding); coleslaw dressing (45F - Cold Holding); egg wash (45F - Cold Holding) in main walk in cooler. Per employee, all products have been in the cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Food with mold-like growth. See stop sale. Jack block cheese in container with mold present on cheese.
01B-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink across from main walk in cooler.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink has dirty glasses. Employee moved glasses. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles, vents and light covers in kitchen, ware washing and prep area are soiled. Floor under all kitchen equipment is soiled with heavy debris under fryers. Floor in dish room is soiled. Floor under equipment in bar area is soiled. Walls at smoker area and in dish room are soiled. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards stored in dish room have deep cuts/grooves.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on shelf above flip top reach in cooler in kitchen. Employee discarded beverage. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of char grill. Employee moved tongs to proper storage. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Left side of flat grill has grease build up. Tray below char grill with heavy debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple clean pans on storage rack have old labels attached. **Repeat Violation**
16-46-4
Basic - Plumbing system in disrepair. Cold water valve does not work at handwash sink by dish machine.
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler to left of fryers is soiled.
22-16-4
35
Nov 19, 2024
Complaint Partial
No violations found.
100
Jul 3, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Jan 17, 2024
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
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. Sautéed onions being held on time controls missing time marking. Per employee, onions prepared one hour earlier. Employee marked appropriate time on sautéed onions. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Speed racks in walk in cooler have build up of food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by the three compartment sink has a spray bottle, lid and scrub pad in the sink. Employee removed all items. Hand wash sink across from the smoker is blocked by two trash cans. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink at back prep. Employee replaced soap in dispenser. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid in hand wash sink by the three compartment sink is not labeled with contents. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 50 dead flying insects inside fly light near dry storage area. Fly light was cleaned and all dead insects discarded during inspection. **Corrected On-Site**
35A-06-4
Basic - Ceiling tile missing. Ceiling tile missing over the ice machine.
36-36-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Most ceiling tiles and vents in kitchen, prep and ware washing are soiled. Ceiling in walk in cooler has black mold-like substance. Wall at breading station and at three compartment sink is soiled. Floor under ice machines, under dish machine and under three compartment sink is soiled. Floor under all cooking equipment has heavy debris and grease build up. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf on top of reach in cooler on make line. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of char grill. Employee moved tongs to proper storage. Bowl used as a scoop in flour bin at prep area. Employee removed bowl. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens in kitchen and warming unit across from the smoker are soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulation of grease. Sides of fryers and flat grill have debris build up. Back interior of fryers, above the oil line, has debris build up. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple food containers on storage rack at back prep have old labels attached.
16-46-4
Basic - Utensils in poor condition. Observed utensil for cleaning grills made with dirty wiping cloth wrapped around bottom of utensil with tape. Utensil is not smooth and easily cleanable. Also, rubber spatula on storage rack has rubber pieces missing from the food contact surface. **Repeat Violation**
14-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooling shelving has heavy rust.
14-17-4
35
Jul 19, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes then make a beverage for a customer without washing hands. Also, observed cook place raw chicken on the grill with gloved hands, remove gloves and put on fresh gloves without washing hands in between.
12A-02-4
High Priority - Toxic substance/chemical improperly stored. Two cases of grill cleaner on dry storage rack directly next to vinegar and above bag-in-box soda. Employee moved to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on threaded faucets.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards on storage rack by dishmachine with black staining. Can opener at prep table soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at breading station has empty food container. Handwash sink at hot holding units with scrub pads in sink. Employee removed all. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at handwash sink by three compartment sink.
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not all employees have completed training.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue liquid at hand wash sink in kitchen and in bar area not labeled. Employee labeled one bottle and discarded the other. **Corrected On-Site**
41-17-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has multiple shelves with rusting.
14-17-4
Basic - Utensils in poor condition. Observed tongs wrapped with soiled wiping cloth and duct tape. Per employee, device used to clean the grill. **Repeat Violation**
14-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy debris. Under-plating on soda machine has accumulation of debris. **Repeat Violation**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on equipment handle. Employee moved to proper storage. **Corrected On-Site**
10-20-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and light shields throughout kitchen and ware washing with heavy soil. Walls near ice machine and in ware washing areas are soiled. Floor behind and under hot equipment in kitchen and under three compartment sink with heavy debris. Sides of kitchen hot equipment has accumulation of debris. **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Above entrance to walk in cooler.
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in sugar container by soda machine.
14-01-5
25
Feb 27, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of chemical stored next to clean sheet pans on shelf at smoker prep table. Manager moved to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg wash (46F - Cold Holding) at breading station. Manager states prepared at approximately 11 a.m. Manager voluntarily discarded egg wash. Also observed raw chicken (47F - Cold Holding)in reach in cooler under breading station. Per manager, chicken was in cooler overnight. Chicken was discarded.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (47F - Cold Holding)in reach in cooler under breading station. Per manager, chicken was in cooler overnight.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at back prep table soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed two lids and a scrub pad in handwash sink by 3 compartment sink. Employee removed items. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed two completed agreements. Manager states rest of staff is not completed.
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile missing at entrance to walk in cooler and one ceiling tile missing at by smoker at fire suppression system. Observed hole in wall in ladies restroom by trash can.
36-32-5
Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling tiles and vents in kitchen, prep and ware washing areas are soiled. Walk in cooler and beer walk in cooler ceiling and walls have black mold-like substance build-up. Walls under 3 compartment sink, under dishmachine and at back door area are soiled. Walls behind bar equipment are soiled. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gasket on left at breading station is torn. Duct tape used on utensil in kitchen. Reach in freezer across from soda machine has ice build up. Ice buckets at ice machine are no longer smooth and cleanable.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored unclean container with dirty water in container. Manager removed scoops and container for cleaning. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods above cooking equipment with build up of grease. Underplating around soda machine nozzles have build up of debris. Walk in cooler shelving has a build up of debris. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Case of single-service cups on floor in dry storage. Manager moved to proper storage. **Corrected On-Site**
25-05-4
Basic - Utensils in poor condition. Observed home-made utensil for cleaning grills with dirty cloth held to utensil with duct tape. Manager discarded tool. **Corrected On-Site**
14-12-4
33
Jul 1, 2022
Complaint Full
5 critical violations. 1 major violation. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler observed raw shell eggs being stored over batter. Operator moved eggs. **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar sink tested at 100ppm.
22-43-4
High Priority - Toxic substance/chemical improperly stored. On prep table near back door observed bottle of sanitizer being stored next to a bottle of oil and pans. Operator moved bottle. **Corrected On-Site**
41-10-4
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 steam table observed two pans, mash (100F - Hot Holding); mash (120F - Hot Holding). Operator placed back into microwave to continue to reheat. **Corrective Action Taken**
03B-01-6
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 and the time removed from temperature control cannot be determined. On cook line observed Time/Temperature Control for Safety Foods not labeled with time items were placed on line. After discussing with operator he placed time marks. **Corrected On-Site**
03F-02-5
Intermediate - Identity of food or food product misrepresented. On the menu observed the item Delta catfish as advertised, boxes and invoice stating as Guidrys Catfish. Operator unable to provide proof of delta catfish. Contacted OPQ regarding misrepresentation. **Admin Complaint**
52-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen observed multiple tiles and vents with heavy dust buildup. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Behind the bar observed standing water. On cook line observed standing water.
36-22-4
Basic - Ice bucket/shovel stored on floor between uses. In front of ice machine observed ice bucket being stored on the floor when not in use.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In front of cook line observed reach-in freezer with ice buildup.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and the walk-in cooler door observed very soiled. Small white fan on front line facing over cook line observed with dust buildup. Shelves in walk-in cooler observed with food and buildup. On cook line across from fryers double warmer observed with heavy grease buildup. At server station observed area above nozzles with buildup. Behind bar observed mold-like substance in the holders for soda guns. **Repeat Violation** **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the floors behind the bar, and in both walk-in coolers. **Repeat Violation**
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler observed unwashed produce being stored over multiple racks of ready to eat cooling food.
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler with rust.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On front line reach-in cooler observed towel not in sanitizer.
21-12-4
27
Frequently Asked Questions
When was Mojo Smokehouse last inspected?
The most recent health inspection at Mojo Smokehouse on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mojo Smokehouse?
Across the inspection record, “ceiling/ceiling tiles/vents/floors/walls soiled” has been cited five times, more than any other issue at Mojo Smokehouse.
How does Mojo Smokehouse compare to other restaurants in Orange Park?
Mojo Smokehouse most recently scored 50 out of 100, which is lower than the Orange Park average of 73.
Has Mojo Smokehouse's inspection record improved over time?
No. Recent inspections at Mojo Smokehouse have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Mojo Smokehouse 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 Smokehouse inspected?
Based on the inspection history on file, Mojo Smokehouse is inspected around three times per year on average.
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