MOE'S SOUTHWEST GRILL

Order for delivery

Inspection history

1. Jan 14, 2026

   ✕
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Jan 7, 2025

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

3. Mar 13, 2024

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

4. Apr 11, 2023

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

5. Sep 23, 2022

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

6. Jul 14, 2021

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Sep 30, 2019

   ✕
   3 violations

   • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)