MOJO HOGTOWN BBQ

Name: MOJO HOGTOWN BBQ
Address: 12 SE 2 AVE, GAINESVILLE, FL, 32601, US
Rating: 62.4

12 SE 2 AVE, GAINESVILLE, FL 32601

License #1103392

🔥 BBQ ℹ️

62.4 Grade F / 100

Failing Health Score

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Latest inspection

November 19, 2025 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MOJO HOGTOWN BBQ in GAINESVILLE currently holds an InspectFL Health Score of 62.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on November 19, 2025. Across those visits, inspectors documented 83 total violations — 15 critical, 20 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 13, 2024

The latest inspection on November 19, 2025 shows 13 observation rows: 3 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

MOJO HOGTOWN BBQ has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Small cup no handle in bread crumbs container in smoker area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on shelf above meat cutting area on cooks line, employee moved drink to the bottom. -Employee drink above plastic wrap in smoker room. Employees moved drinks below.
[14-11-5] Equipment in poor repair. Wooden prep table on cooks line, the table is no longer in its original condition (smooth, easily cleanable.)
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen with sun shining through the bottom indicating a gap.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters above grill soiled with grease. -Backsplash of soda machine nozzles soiled with black substance. -Back of fryers soiled with grease/dust. -Flat top backsplash soiled with grease.
[16-46-4] Old labels stuck to food containers after cleaning. Clean plastic containers on storage rack in kitchen with old stickers still attached.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under Handwash sink by smoker.
[35A-02-7] Live, small flying insects found. Approximately 4 flies flying around bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage links (66F - Cold Holding) items sitting at room temperature on cooks line, employee stated item has been out for lunch rush 30min-1 hour ago, item placed back into cooler.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above box of gloves, employee moved bucket below.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Grill grate soiled with food build up/cooking residue.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Ice inside Handwash sink at beginning of cooks line. -2 spoons inside Handwash sink at end of cooks line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in smoker area and dish area.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bread crumbs.
[21-17-4] Clean linens stored on floor. Bags of wiping clothes on floor in back kitchen area.
[35A-03-4] Dead roaches on premises. One dead roach on wall near back door. One dead roach on floor near back door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on wall over make table.
[40-06-5] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. One male employee on cook line.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Several on pans at cook line.
[36-50-4] 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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under prep table in back kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bread crumbs in back room.
[12A-28-4] 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.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen area.
[35A-05-4] 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.
[03B-01-6] 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)
[02C-03-5] 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.
[53A-04-6] 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.
[22-02-4] 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.
[31B-03-4] No soap provided at handwash sink. Sink behind bar no soap. Also, batteries dead at soap dispenser located in warewash area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. On the top of dish machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above meat cutting table on cooks line, manager moved to the bottom.
[14-11-5] Equipment in poor repair. Bulk flour lid is cracked. Wooden cutting board behind bar is cracked. Multiple cutting boards in kitchen has deep cut marks.
[36-22-4] Floor area(s) covered with standing water. Near Handwash sink at the end of cooks line.
[08B-38-4] Food stored on floor. Soda syrup boxes on floor in drink making area in kitchen, manager placed on shelf.
[35B-02-4] Insect control device installed over food preparation area. Over condiment sauce bottles in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sides of grill is soiled. Exterior of bulk flour container. Both walk in cooler fan guards. Food shelves in kitchen walk in cooler. Clean dish rack across from Three compartment sink.
[16-46-4] Old labels stuck to food containers after cleaning. On multiple containers on clean dish rack. Old food debris on "clean" mustard bbq bottle.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of flour.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then touched spatula to flip burger on flat top, inspector spoke to employee about changing gloves and washing hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (112-124F - Hot Holding) item in hot box, operator turned heat up in box. sausage (71F - Hot Holding) item sitting on counter on prep table. Operator stated item was out for no more than 1 hour, he placed item back in hot box.
[41-10-4] Toxic substance/chemical improperly stored. Wiping cloth bucket with sanitizer on top of reach in cooler on cooks line. Sanitizer spray bottle on shelf above bulk flour container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained on clean dish rack and on small reach in cooler on cooks line. Interior deflector plate inside crushed ice machine. Soda guns behind bar.
[31B-03-4] No soap provided at handwash sink. At farthest Handwash sink behind bar.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by Handwash sink in smoker room needs batteries.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked green beans in reach in cooler made 3 days ago on cooks line.
[53B-05-5] 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 Harrys of America food handler certificates expired 7/1/2024.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle on shelf on cooks line containing sanitizer but no label.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In bread crumbs in prep room and in vinaigrette container in reach in cooler on cooks line. Manager moved bowls/cups.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of cooler next to steam table, manager moved drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet on shelf above meat prep on cooks line.
[36-22-4] Floor area(s) covered with standing water. Behind the bar and by floor drain on cooks line.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment on cooks line. Wall at battering station on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sides of cooking equipment. Hood filters above fryers. Reach in cooler gasket soiled next to Handwash sink at beginning of cook line. Walk in cooler fan guards. Cooling rack in walk in cooler. Ceiling in walk in cooler in front of fans.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple containers with stickers still attached holding other food items/on clean drying rack. Old food debris on clean sauce bottles at server alley area.
[25-05-4] Single-service articles improperly stored. Red paper rolls used to wrap cooked meats the rolls are on the floor in liquor closet.
[08B-12-5] Stored food not covered. Chicken on sheet trays in walk in cooler, manager covered. French fries in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (54F - Cold Holding) manager stated item had been out of cooler for no more than 20 minutes, he had pulled out of cooler to place some in warmer and others back in cooler, but had not done so yet and item was out of cooler on table.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer spray bottle on shelf above battering station, manager moved chemical.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in middle of cooks line the board is stained. Interior reach in cooler behind bar.
[31B-03-4] No soap provided at handwash sink. By warewashing area. Manager placed soap at sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on shelf above battering station, manager stated it was sanitizer.