Motlee's
Last inspected: Jul 16, 2025
39
Score
Motlee's appears in inspection records seven times, starting in 2022. The most recent visit was on Jul 16, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
Compared to other Macclenny restaurants (averaging 68), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jul 16, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
39
Dec 13, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up dropped to go bag from the floor, discard the bag and not change gloves/wash hands.
12A-29-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust on ceiling vent and surrounding tiles over cook line. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on shelf over in use prep table. Employee relocated the open beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean plastic container stacked while wet. **Repeat Violation**
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler by fryers has spilled food debris build up.
22-16-4
Basic - Single-service articles improperly stored. Box of single service tin pans on the floor of the walkway to the prep area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored on the floor by the mop sink. Operator relocated the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on clean prep tables in prep area.
21-12-4
61
Jul 22, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
55
Dec 7, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on hood filter over flat top grill. Per operator cleaning scheduled for the evening. Sides of the reach in freezer closest to the fryers and reach in freezer door gaskets have build up of grease debris. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the bulk ice bin has mold like substance on the side of the deflector plate closest to the mop sink.
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen and storage area with dust build up on the vent.
36-34-5
Basic - Working containers of food removed from original container not identified by common name. Bulk breading container on the bottom shelf of the cook line with no product labeling. **Repeat Violation**
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the flip top reach in cooler under the cook line hood system has build up of residue inside on the base of the cooler.
22-16-4
67
Jul 31, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of small fliptop on cookline with debris buildup. Interior of hot holding tall unit with debris buildup.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from back hand wash sink.
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Breading mix missing label. Person in charge marked appropriately. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler with dust buildup. Exterior sides of fryers, cooking equipment with grease buildup. Hot holding station with grease buildup on walls. Hood filters with grease buildup. **Repeat Violation**
23-03-4
Basic - Food storage container/container lid cracked or broken. Lid to breading with cracked edges, missing pieces. Corners missing from several containers in clean dish area.
14-38-4
Basic - Floor soiled/has accumulation of debris. Floors with debris buildup in kitchen, especially under equipment. Also, several cove molding tiles missing from wall. Standing water observed by mop sink.
36-73-4
67
Jan 30, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from both sides of the splitter at the mop sink. Person in charge removed splitter from hose during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions 115-120F under heat lamp. Person in charge will hold on time for remainder of 4 hours. Recommend holding item on time.
03B-01-6
High Priority - 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. Cheese on make line indicated to be on time per paperwork and person in charge with no time mark. Person in charge marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is licensed for 16 seats, has 24 inside, 8 outside. **Repeat Violation**
28-12-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is pickling onions with hot brine to extend shelf life. Pickled onions in walk in cooler dated 1/9/23 during inspection. Person in charge states no longer conducting vacuum packaging onsite.
03G-50-1
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking non pasteurized shell eggs as poached eggs, cooling rapidly in ice bath, then storing in walk in cooler and reheating the next day per person in charge. No written procedures available. **Repeat Violation**
03C-89-4
Intermediate - Handwash sink used for purposes other than handwashing. Items in hand wash sink by triple sink.
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for employee on duty working at establishment for 1 year.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on right side over griddle with grease buildup. **Repeat Violation**
23-03-4
35
Aug 5, 2022
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. Establishment currently license for 16 seats, has 27 inside 8 outside at the time of inspection.
28-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw chicken with gloved hands, then change gloves and handle oil container without hand wash in between. Person in charge spoke to employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink on non chemical side with black hose attached.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heated garlic in oil, and butter margarine mix at 73F at make line, person in charge states has been at make line since 7am, will continue to hold on time for remaining 30 minutes then toss. Friend onions held overnight 73F. Spoke to operator about holding items on time during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions at make line made yesterday per person in charge at 73F.
01B-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer at 23F in ice water, person in charge provided another holding at 32F. **Corrected On-Site**
05-06-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Establishment par cooks poached eggs to 117F, then cools to 41F, overnight, then reheats for hot holding the next morning. No written procedures available.
03C-90-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven with heavy buildup. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide quatanery ammonium test strips during inspection.
16-37-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
35B-01-4
Basic - Floor area(s) covered with standing water. At floor by back door. Also in walk in cooler. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on side of fryers. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Cases of single service items stored on floor in storage shed, in dining room. **Repeat Violation**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat items in walk in cooler.
08B-17-4
25
Frequently Asked Questions
When was Motlee's last inspected?
The most recent health inspection at Motlee's on file is from Jul 16, 2025. The public record contains seven inspections in total.
What is the most common violation at Motlee's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Motlee's.
How does Motlee's compare to other restaurants in Macclenny?
Motlee's most recently scored 39 out of 100, which is lower than the Macclenny average of 68.
Has Motlee's inspection record improved over time?
Results have been roughly steady. Inspections at Motlee's have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Motlee's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Motlee's inspected?
Based on the inspection history on file, Motlee's is inspected around two times per year on average.
Nearby Restaurants