MOXIES

Name: MOXIES
Address: 201 E LAS OLAS BLVD STE B-1, FORT LAUDERDALE, FL, 33301, US
Rating: 84.6

201 E LAS OLAS BLVD STE B-1, FORT LAUDERDALE, FL 33301

License #1625698

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MOXIES in FORT LAUDERDALE currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 20, 2026. Across those visits, inspectors documented 29 total violations — 7 critical, 7 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 20, 2026 included 1 critical violation, 0 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. On the cook line salad station low boy drawer, cut avocado with the stickers still attached. The stickers were removed and other avocados had stickers removed prior to washing.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At the triple sink, Triple Sink (Quaternary 0ppm). The solution was drained and refilled. 200ppm Quaternary
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At the wait station, 0ppm Quaternary. The solution was corrected to 200ppm Quaternary

Administrative complaint recommended
[12A-13-4] Observed: Dish Employee handled soiled equipment or utensils and then handled clean utensils without washing hands . Reviewed proper handwashing and employee properly washed hands .
[24-08-4] Observed: At drying rack Equipment and utensils not properly air-dried - wet nesting.
[29-17-4] Observed: Waste line missing at soda gun holster. All downstairs bars soda guns .Some upstairs bar soda guns .
[35A-02-7] Observed: Live, small flying insects found Approximately 5 small flying insects at downstairs bar - on chemical lines leading to dish machines. Did not observe any small flying insects landing on food contact surfaces or food .Operator exterminated and removed flying insects.
[36-22-4] Observed: Floor area(s) covered with standing water in cook line area in front of fryer station
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack on wall close to cook Line has accumulation of soil residues. Operator cleaned.
[02C-03-5] Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Beverage walk in cooler milk . Per operator milk was opened two days ago . Operator date marked .
[31A-11-4] Observed: Handwash sink used for purposes other than handwashing. Cold water supply on left cook line hand sink diverted to temporary A/C unit .water 129F - too hot to safely wash hands .
[14-69-4] Observed: Ice buildup in reach-in freezer at down stairs bar . Ice buildup up in main walk in freezer by circulation fans.
[23-24-4] Observed: Buildup of food debris/soil residue on interior of small fridge door at expo area ad ice reach in fridge at downstairs bar.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area counter top blue cheese olives (76F - Cold Holding). Per operator item was placed out for approximately 1 hour .Item not prepped or portioned today . Operator moved to freezer for quick chill.

Administrative complaint recommended
[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. Beverage walk in cooler milk . Per operator milk was opened two days ago . Operator date marked .
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken ,changed gloves and touched cooked vegetables without first washing hands. Reviewed proper handwashing and employee properly washed hands .
[14-69-4] Ice buildup in reach-in freezer at down stairs bar . Ice buildup up in main walk in freezer by circulation fans.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack on wall close to cook Line has accumulation of soil residues. Operator cleaned.
[24-08-4] At drying rack Equipment and utensils not properly air-dried - wet nesting.
[29-49-6] Standing water in bottom of 3 drawer low boy cooler at fryer station .
[35A-02-7] Live, small flying insects found Approximately 5 small flying insects at downstairs bar - on chemical lines leading to dish machines. Did not observe any small flying insects landing on food contact surfaces or food .Operator exterminated and removed flying insects.
[31B-03-4] At cook line No soap at handwash sink . Operator replaced .
[31B-02-4] No paper towels provided at handwash sink. Operator replaced .
[23-24-4] Buildup of food debris/soil residue on interior of small fridge door at expo area ad ice reach in fridge at downstairs bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area counter top blue cheese olives (76F - Cold Holding). Per operator item was placed out for approximately 1 hour .Item not prepped or portioned today . Operator moved to freezer for quick chill.
[36-22-4] Floor area(s) covered with standing water in cook line area in front of fryer station

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