Moe's Southwest Grill
Last inspected: Feb 10, 2026
74
Score
Across the available record, Moe's Southwest Grill has five inspections on file, the first dated 2024. Inspectors last stopped by on Feb 10, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly four violations earlier in the record.
The pattern that stands out is “proper hot holding temperatures”, which has been cited five times.
That's lower than the typical Woodstock restaurant, which scores around 83. Nothing in the record is alarming, but there's room to improve.
5
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed 3 pans of rice being hot held below 135°F in back warmer cabinet. Temperatures ranged between 117-123°F. TCS foods must be hot held at 135°F or above. COS by attempting to reheat but ultimately discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cut tomatoes prepared at 10:03AM not cooled to 41°F within 4 hours. Temperature of tomatoes were at 43-44°F 3PM due to poor cooling methods. Tomatoes were cooling in a very large, deep container and stored covered. COS by discarding. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature. Consider portioning tomatoes to promote faster cooler
511-6-1.04(6)(d)
74
Sep 28, 2025
Routine
5 critical violations. 5 corrected on site.
View 5 violations
5-1B - proper reheating procedures for hot holding
(corrected on site)
Inspector notes: Observed queso being hot held below 135°F in steam well and not reheated to at least 165°F prior to replacement in steam well. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P COS by reheating again.
511-6-1.04(5)(h)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed queso being hot held at 120-123°F in front steam well. TCS foods must be hot held at 135°F or above. COS by reheating.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cut tomatoes prepared at 1:30PM not cooled to 41°F within 4 hours. Temperature of tomatoes were at 46°F 4:45PM and 45°F at 5:30PM due to poor cooling methods. Tomatoes were cooling in a very large, deep container and stored covered. COS by discarding all items. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature.
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed shredded cheese and cut lettuce utilizing time as a public health control held past discard time. Lettuce was supposed to be discarded at 2:17pm but was still in use at 4:35PM. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that...
511-6-1.04(6)(i)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed incorrect time documentation on various sauces at salsa bar in dining area. Shift manager placed new time sticker when Health Authority arrived (time on sticker was 4:41PM), however, products were not discarded and replaced with new ones. Employees were not knowledgeable on how to properly follow time procedure. COS by discarding.
511-6-1.04(6)(i)
47
Mar 24, 2025
Routine
3 critical violations. 1 minor violation. 3 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed steak being hot held at 121°F in back warmer cabinet. TCS foods must be hot held at 135°F or above. COS by reheating.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cut tomatoes prepared at 10:51AM not cooled to 41°F within 4 hours. Temperature of tomatoes were 53°F at 3:18PM due to poor cooling methods. Tomatoes were cooling in a very large, deep container and stored covered. Correcting the cooling method of this item was noted on previous inspection but not marked out of compliance. Observed canned corn not prepared 9AM not cooled to 41°F within 4 hours. Temperature of corn was 49°F & 53°F at 3:19PM due to poor cooling methods. Several pans of corn were cooling while tightly wrapped in plastic wrap and stacked on top of each other. Observed tomatillo salsa and regular salsa prepared at 9:57AM not cooled to 41°F within 4 hours. Temperature of salsas were 57°F and 51°F, respectively at 3:27PM due to poor cooling methods. COS by discarding...
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed no time documentation on sour cream, chipotle ranch, and poblano crema utilizing time as a public health control. Also observed shredded cheese stored past 4 hour discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that...
511-6-1.04(6)(i)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed several cracked tiles in main kitchen area and areas of low grout. All physical facilities must be in a state of good repair. Must regrout floors and repair broken tiles.
511-6-1.07(5)(a)
61
Sep 6, 2024
Routine
2 critical violations. 3 minor violations. 2 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed shredded cheese cold held at 50°F in prep top unit on the front food service line. This cheese was placed on an improper ice bath. All TCS foods must be cold held at 41°F or below. COS by discarding cheese. Health Authority instructed PIC on how to make a proper ice bath.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed beans hot held in warmer cabinet next to ice machine at temperatures below 135°F. The ambient air temperature of the warmer cabinet was 125°F, which may have contributed to a temperature issue. All time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by discarding beans out of temperature and moving the other beans to a different warmer cabinet. PIC plans on getting unit serviced.
511-6-1.04(6)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed several cracked tiles in main kitchen area. All physical facilities must be in a state of good repair. Must regrout floor.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed cove basing missing on wall near office in the main kitchen. All physical facilities must be in a state of good repair. Must fix cove basing.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed faucet of 3 compartment sink leaking. All physical facilities must be in a state of good repair. Must fix leak.
511-6-1.07(5)(a)
64
Jan 16, 2024
Routine
1 minor violation.
View 1 violation
17C - physical facilities installed, maintained, and clean
Inspector notes: Floors must be regrouted. Few tiles have cracks. Missing cove base next to the sink in the back kitchen. Observed mold on the wall behind the dish sink. Must thoroughly clean and regrout.
511-6-1.07(2)(c)
95
Frequently Asked Questions
When was Moe's Southwest Grill last inspected?
The most recent health inspection at Moe's Southwest Grill on file is from Feb 10, 2026. The public record contains five inspections in total.
What is the most common violation at Moe's Southwest Grill?
Across the inspection record, “proper hot holding temperatures” has been cited five times, more than any other issue at Moe's Southwest Grill.
How does Moe's Southwest Grill compare to other restaurants in Woodstock?
Moe's Southwest Grill most recently scored 74 out of 100, which is lower than the Woodstock average of 83.
Has Moe's Southwest Grill's inspection record improved over time?
Yes. Recent inspections at Moe's Southwest Grill have averaged around two violations per visit, down from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Moe's Southwest Grill 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 Moe's Southwest Grill inspected?
Based on the inspection history on file, Moe's Southwest Grill is inspected around two times per year on average.
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