MOJO SMOKEHOUSE

Name: MOJO SMOKEHOUSE
Address: 1810-7 TOWN CENTER BLVD, ORANGE PARK, FL, 32003, US
Rating: 68.6

1810-7 TOWN CENTER BLVD, ORANGE PARK, FL 32003

License #2001193

🔥 BBQ ℹ️

68.6 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 7 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 SMOKEHOUSE in ORANGE PARK currently holds an InspectFL Health Score of 68.6 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 March 30, 2026. Across those visits, inspectors documented 73 total violations — 14 critical, 13 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 13, 2024

The latest inspection on March 30, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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MOJO SMOKEHOUSE 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine not inverted. Employee turned bucket over.
[36-73-4] Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Floor under kitchen equipment and fryers with food debris. Wall at and around dishmachine has black mold-like substance. Multiple ceiling vents and ceiling tiles in kitchen are soiled. Floor under bar equipment is soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean stacked pans on shelving in prep area.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of cut tomatoes with two large dents on shelf in dry storage. Also, egg/buttermilk wash on ice at breading station at 47F. Per employee, wash wash placed out 4.5 hours prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 45F/46F in cooler by fryers. Per employee, chicken left out for a few minutes while stocking. Chicken moved to reach-in freezer and approximately 15 minutes later raw chicken at 41F/39F. Also, egg/buttermilk wash on ice at breading station at 47F. Per employee, wash wash placed out 4.5 hours prior. See stop sale.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded faucet with attached hose under triple sink. Operator installed vacuum breaker during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Joe expired 1-5-2026.

Disposition: Met Inspection Standards
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Can of chicken noodle soup with large dent in can on shelf next to walk in cooler. Operator removed can from supply.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker stored on the microwave and umbrella stored on bag in box sodas.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exterior door has gap at the bottom, daylight showing at threshold, bottom right corner.
[36-73-4] Floor/wall/ceiling/ceiling tiles soiled/has accumulation of debris. Multiple ceiling tiles and vents in kitchen have dust accumulation. Floors under all kitchen equipment and under three compartment sink are soiled. Walls at and around dish machine and throughout cook line are soiled.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Excessive grease build up around outside shared grease container.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in ice cream reach in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for sugar has the handle in contact with the sugar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plating around soda nozzles is soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple stacked clean pans on rack in storage area with old labels still attached.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle stored in reach in cooler across from fryers. Employee removed water bottle.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water observed in reach in cooler across from fryers. Floor drain at bar entrance is clogged.
[01B-01-4] Dented/rusted cans present. See stop sale. Can of chicken noodle soup with large dent in can on shelf next to walk in cooler. Employee removed can from supply.
[35A-02-7] Live, small flying insects found. Two live flying insects in dishmachine area. One live flying insect at back prep area.
[03F-02-5] 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 held above the grill with no time marking. Employee added time to onions.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer stored against and over single service containers on rack by expo. Operator moved sanitizer to appropriate location.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils and scrub pads in handwash sink by triple sink. Operator removed all items.

Disposition: Warning Issued
[36-34-5] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards stored in dish room have deep cuts/grooves.
[12B-07-4] 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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on handle of char grill. Employee moved tongs to proper storage.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple clean pans on storage rack have old labels attached.
[29-08-4] Plumbing system in disrepair. Cold water valve does not work at handwash sink by dish machine.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler to left of fryers is soiled.
[01B-07-4] Food with mold-like growth. See stop sale. Jack block cheese in container with mold present on cheese.
[01B-02-5] 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.
[03A-02-5] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand wash sink has dirty glasses. Employee moved glasses.
[31B-02-4] 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.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Ceiling tile missing above ice machine.
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and prep areas are soiled. Floors under ice and soda machines, under fryers, under dishmachine and under three compartment sink in the bar are soiled. Wall at dishmachine and at three compartment sink with black mold-like substance.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three pairs of tongs stored on handle of char grill. Employee moved all to proper storage.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink at back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and side of flat grill beside fryer have grease build up. Underplating around nozzles on soda machine is soiled. Walk in cooler ceiling has black mold-like substance.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple stainless steel containers on clean storage rack at back prep with old labels or label residue still attached.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, brisket (45F/46F/49F - Cold Holding). Manager states brisket has been in the cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Egg wash held on counter beside fryer at 57F. Manager states placed out at 11:00. Ice added to wash and temperature approximately 30 minutes later at 45F. In walk in cooler, brisket (45F/46F/49F - Cold Holding). Manager states brisket has been in the cooler overnight.
[03F-02-5] 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 held on time as a public health control have no time marking. Manager states onions placed on time control at 10:45am and marked time on onions.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. French fry cutter, not in-use, has food debris on blades. Employee cleaned during inspection.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Cold water at hand wash sink beside the three compartment sink very slow, dripping, out of the faucet when turned on.
[31A-11-4] Handwash sink used for purposes other than handwashing. Towel in hand wash sink in kitchen and small cleaning brush in hand wash sink at the three compartment sink. Operator removed towel.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on shelf in kitchen. Employee stated it is soap and water and labeled.

Disposition: Met Inspection Standards
[35A-06-4] 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.
[36-36-4] Ceiling tile missing. Ceiling tile missing over the ice machine.
[36-34-5] 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.
[12B-07-4] 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.
[10-20-4] 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.
[22-08-4] 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.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple food containers on storage rack at back prep have old labels attached.
[14-12-4] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooling shelving has heavy rust.
[03F-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Speed racks in walk in cooler have build up of food debris.
[31A-11-4] 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.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at back prep. Employee replaced soap in dispenser.
[41-17-4] 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.