MOE'S SOUTHWEST GRILL received a B, scoring 85 out of 100, in a Gwinnett County food-service inspection on Jul 24, 2026. The official report lists four findings. [1]
The report states: “containers of pico de gallo did not cool to 41F within 4 hours.” [2]
The report states: “Facility using improper methods for cooling pico de gallo.” [3]
The report states: “At time of inspection, observed a rolling cart holding 4 containers of prepared beans stored next to the front handwashing sink with no splash guard present.” [4]
Showing 4 of 4 findings
containers of pico de gallo did not cool to 41F within 4 hours. 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, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.
Code .04(6)(d)3
containers of pico de gallo did not cool to 41F within 4 hours. 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, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.Official report · Item 6-1C ↗
Facility using improper methods for cooling pico de gallo. 2 containers cooling in the walk in cooler while covered. 1 container cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended cooling…
Code .04(6)(e)
Facility using improper methods for cooling pico de gallo. 2 containers cooling in the walk in cooler while covered. 1 container cooling in the prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended cooling foods in thinner portions on the top shelf of the walk in cooler. Also discussed that foods may be left uncovered as long as not source of contamination can occur. Recommended keeping cooling logs to ensure foods cool properly.Official report · Item 11A ↗
At time of inspection, observed a rolling cart holding 4 containers of prepared beans stored next to the front handwashing sink with no splash guard present. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Rolling cart and food was relocated.
Code .04(4)(q)
At time of inspection, observed a rolling cart holding 4 containers of prepared beans stored next to the front handwashing sink with no splash guard present. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Rolling cart and food was relocated.Official report · Item 12A ↗
At time of inspection, observed the 2 employees on site preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hair nets.
Code .03(5)(j)
At time of inspection, observed the 2 employees on site preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employees donned hair nets.Official report · Item 12B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 24, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
Checked