La Casa Del Mofongo
Last inspected: Aug 18, 2025
58
Score
Across the available record, La Casa Del Mofongo has 11 inspections on file, the first dated 2022. On Aug 18, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
By comparison, the average West Palm Beach facility scores 79, putting La Casa Del Mofongo on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Aug 18, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
58
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
78
Mar 18, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched soiled register touch screen at front counter then went in the kitchen. She put on gloves without washing hands to portion rice. Explained and she washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cooked pork in upright freezer. Explained and manager rearranged. **Corrected On-Site**
08A-05-6
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food on cook line without any hair restraint for loose head hair. Explained. He put on hat. **Corrected On-Site**
13-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with brown sugar. Employee stored cup handle above brown sugar. **Corrected On-Site**
10-01-5
67
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed using cellphone. Went into walking cooler and returned to frying food. Gloves not changed hands not washed before handling equipment and cooking. Educated on site **Corrective Action Taken** **Warning**
12A-07-5
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 Cut lettuce chicken pork on cook line Time marked **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (130 hot holding); on top of stove top. Out less than four hours. Steam table turned off. Reheated all items to 165F Cooked rice (114F - Hot Holding); cooked beans (118F - Hot Holding); chicken (106F - Hot Holding); cooked plantains (100F - Hot Holding) in steam table. Out less than four hours. Reheated to 165F **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop in hand sink front counter **Warning**
31A-11-4
Basic - Food stored in a prohibited area. Raw meat under triple sink pipe **Warning**
08B-37-4
Basic - Food stored on floor. Raw meat in floor under triple sink **Warning**
08B-38-4
52
Jun 7, 2024
Complaint Full
No violations found.
100
Jun 6, 2024
Complaint Full
9 critical violations. 3 major violations. 5 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler Cooked salmon 46F and Tilapia 49F - per operator product was prepared yesterday and placed in cooler with lid on and stacked under other items to cool. **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects in kitchen and 3 in dining room. **Warning**
35A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. At walk in cooler sliced Cheese stored in open container of raw ground beef, operator discarded cheese. **Corrected On-Site** **Warning**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler open container of raw chicken stored over an open container of cooked pork, operator move chicken to bottom shelf to achieve proper storage. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task and washed hands with gloves on. Removed gloves and washed hands upon request **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tilapia and salmon cooling overnight found at 46 and 49F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs at 78F in prep area, cooked onions at 119F at the cook line, cooked onions at the prep area at 78F. Less than 4 hours according to PIC. Eggs moved to a cooler, onions time marked. **Corrective Action Taken** **Warning**
03A-02-5
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. At prep area cut lettuce on TPHC with no time mark since 11:00. Operator time marked the food **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 122F at 12:57 on shelf over steam table. Moved to WIC, 76F at 2:47 **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tilapia and salmon cooling in tightly closed stacked containers **Warning**
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler open container of cooked pork with no date marking, per operator product was cooked 2 days prior. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At front counter spray bottle containing cleaner not labeled. **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At prep area scoop no handle in sugar, operator removed. **Corrective Action Taken** **Warning**
14-01-5
Basic - Dead roaches on premises. Observed 1 dead roach in between fryers. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water stored on prep table, operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Stored food not covered. At stand up freezer container of cooked meatballs not covered. Uncovered pork in walk in cooler **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. At prep area squeeze bottle containing vinegar not labeled, containers of spice no label. **Warning**
02D-01-5
15
Feb 19, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over heavy cream bottles reach in cooler Raw lobster over garlic in walk in cooler Raw fish over plantains in-walk in cooler Removed **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter
27-16-4
Basic - Food stored on floor. Onions on floor in kitchen Removed **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Buckets of plantains stored outside Brought in kitchen Corrected On-Site** **Corrected On-Site**
08B-42-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken In standing water in triple sink Water turned on **Corrected On-Site**
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
64
Sep 11, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
50
Jan 12, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Aug 23, 2022
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (56F - Cold Holding); talapia (56F - Cold Holding); lobster (56F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. Food items in unit over night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (56F - Cold Holding); talapia (56F - Cold Holding); lobster (56F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. Food items in unit over night.
03A-02-5
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. Pork chops not time marked. Operator states food item out at 11 am. Time marked. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. At cook line. Operator provided. **Corrected On-Site**
31B-03-4
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.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Metal pot stored in hand sink at cook line. Operator moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Floor tiles missing and/or in disrepair throughout kitchen.
36-17-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at cook line on freezer chest.
12B-02-4
39
Frequently Asked Questions
When was La Casa Del Mofongo last inspected?
The most recent health inspection at La Casa Del Mofongo on file is from Aug 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at La Casa Del Mofongo?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at La Casa Del Mofongo.
How does La Casa Del Mofongo compare to other restaurants in West Palm Beach?
La Casa Del Mofongo most recently scored 58 out of 100, which is lower than the West Palm Beach average of 79.
Has La Casa Del Mofongo's inspection record improved over time?
Results have been roughly steady. Inspections at La Casa Del Mofongo have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Casa Del Mofongo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is La Casa Del Mofongo inspected?
Based on the inspection history on file, La Casa Del Mofongo is inspected around four times per year on average.
Nearby Restaurants