Mofongo's Restaurant
Last inspected: Sep 16, 2024
95
Score
Mofongo's Restaurant has been inspected five times since 2022. Mofongo's Restaurant was last inspected on Sep 16, 2024. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to one violation per visit.
“In-use wet wiping cloth/towel used under cutting board” comes up most often, recorded three times in the inspection record.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Ware wash area, underneath the three compartment sink and dish machine. - From follow-up inspection 2024-09-16: Ware wash area, underneath the three compartment sink and dish machine with th3 floor in disrepair. **Time Extended**
36-17-5
95
Apr 23, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC. **Repeat Violation**
14-33-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed most RIC door gasket soiled. **Repeat Violation**
23-03-4
61
Sep 29, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee preparing food, go to the dry storage room, and come back to put gloves and prep food again. Educate employee to wash hands before placing new gloves and the steps correctly. **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw fish in the metal standing reach in cooler. Operator stored correctly during inspection. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet in the back of the building.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in the kitchen. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - 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. Observed Omar Colon expired 6/28/23, Estefany expired 6/28/23, Gercei expired 6/28/23, Lymaris expired on 6/28/23, Rosa expired on 6/28/23, Bryan expired 6/28/23, Dairon expired 4/18/23, Jose expired 4/18/23, Marell expired 4/18/23, Angelimarie expire 4/18/23. Operator trained some expired employees during the inspection. **Corrected On-Site**
53B-14-5
Basic - Observed standing water in bottom of the middle reach-in-cooler in the kitchen. **Corrected On-Site**
29-49-6
Basic - Floor tiles missing and/or in disrepair in the kitchen by the dishwasher.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and spatula in standing still water by standing reach in coolers out the kitchen.
10-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood in kitchen with grease and reach in cooler in the kitchen with soiled gaskets. **Repeat Violation**
23-03-4
Basic - Observed all reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Observed buckets of plantains stored on floor in the kitchen. Operator placed correctly. **Corrected On-Site**
08B-38-4
Basic - Observed in-use wet wiping cloth/towel used under cutting board at the bar. **Corrected On-Site**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of passion fruit pulp thawing in ambient temperature in the bar. Operator placed inside reach in cooler.
06-01-5
30
Mar 6, 2023
Routine - Food
4 critical violations. 4 major violations. 9 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. Stand up reach in cooler (middle): cooked rice (56-58F - Cooling). As per operator, cooked the night before and stored inside the reach in cooler over night. Observed operator discard the cooked rice. **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Stand up reach in cooler (middle): cooked rice (56-58F - Cooling). As per operator, cooked the night before and stored inside the reach in cooler over night. Observed operator discard the cooked rice.
01B-36-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Kitchen: peeled plantains stored inside Home Depot buckets. **Repeat Violation**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Small area with the stand up reach in coolers ( dessert reach In cooler) raw shell eggs stored above sauces. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen, a pan and a lid stored inside the hand washing dpsink.
31A-11-4
Intermediate - No soap provided at handwash sink. By the three compartment sink. **Corrected On-Site**
31B-03-4
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. Discussed with the operator and provided the handout for clean-up plan for vomit/diarrhea. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table: observed employee a cup of uncovered coffee on top of the prep table nearby a container of pico de gallo. Operator discard the cup of coffee and coach the employee. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bag of rice stored on the floor. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep area. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
23-03-4
Basic - Standing water in bottom of reach-in-cooler ( middle sliding glass) in the dessert area.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the dishwasher and underneath the three compartment sink.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed the hand washing sink by the three compartment sink. **Corrected On-Site**
29-11-4
Basic - Clean utensils stored between equipment and wall. Observed 3 knives stored between the wall at the three compartment sink. **Corrected On-Site**
24-14-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up reach in cooler (middle) in the dessert area: ambient temperature 59F. As per operator, awaiting parts. Discussed with operator the proper methods to keep food cold and to store non-time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
23
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
32
Frequently Asked Questions
When was Mofongo's Restaurant last inspected?
The most recent health inspection at Mofongo's Restaurant on file is from Sep 16, 2024. The public record contains five inspections in total.
What is the most common violation at Mofongo's Restaurant?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited three times, more than any other issue at Mofongo's Restaurant.
How does Mofongo's Restaurant compare to other restaurants in Miami?
Mofongo's Restaurant most recently scored 95 out of 100, which is higher than the Miami average of 74.
Has Mofongo's Restaurant's inspection record improved over time?
Yes. Recent inspections at Mofongo's Restaurant have averaged around one violation per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mofongo's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mofongo's Restaurant inspected?
Based on the inspection history on file, Mofongo's Restaurant is inspected around three times per year on average.
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