Mole Cantina Mexicana
Last inspected: Apr 8, 2026
55
Score
Public records show 15 inspections at Mole Cantina Mexicana stretching back to 2022. The newest entry in the record is dated Apr 8, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around six violations each.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up five times.
Mole Cantina Mexicana's latest score of 55 falls below the Wellington average of 71. The record is unremarkable in either direction.
15
Inspections
2
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line area- employee touched their face than proceeded to handle clean utensils and equipment without washing their hands- educated operator - employee washed their hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grated paper towel in direct contact with herbs/ chopped greens- operator removed. **Corrected On-Site** **Warning**
14-86-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler by cookline- cooked pork prepared two days ago not date marked- operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Glenda **Warning**
53A-01-7
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. **Warning**
53B-13-5
55
Aug 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Thomas Nunez. 6/23/26 expired **Warning** - From follow-up inspection 2025-08-29: Same **Time Extended**
53A-03-7
90
Aug 28, 2025
Routine - Food
10 critical violations. 2 major violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee use a towel to kill fly then with the same towel that he grabbed proceeded to handle clean utensils Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Live, small flying insects found 1 live small flying insect flying around cook line. Operator killed and sanitized **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Reach in freezer . Raw shrimp over bread Operator moved bread **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line. Raw pork over cooked onions Operator removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 8/16 Cooked chicken 8/16 Taco sauce 8/15 **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 6 lives roaches crawling on back door frame on back of the kitchen. Doors leads to the outside. Operator killed . **Admin Complaint**
35A-05-4
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. Reach in cooler in Salsa verde 68F cold holding , crema 58F cold holding , cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in Salsa verde 68F cold holding , crema 58F cold holding , cheese 58F cold holding per operator product stored since yesterday. Per operator products not prepared or portioned today. See Stop Sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Overstocked on steam table. Cooked beef 120F hot holding per operator product stored for 2 hours. Operator moved to reheat to 165F++ **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. WD40 stored above a case of avocados on prep area. Operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Thomas Nunez. 6/23/26 expired **Warning**
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork sauce not date marked. Per operator product prepared 30 hours ago. Operator dated marked **Corrected On-Site** **Warning**
02C-02-5
18
Dec 20, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Warning** - From follow-up inspection 2024-12-20: At walk in cooler: cooked rice (46F - Cooling); refried beans (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Warning** - From follow-up inspection 2024-12-20: At walk in cooler: cooked rice (46F - Cooling); refried beans (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-12-20: Same. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Various stored food not covered in walk in cooler. **Warning** - From follow-up inspection 2024-12-20: Same. **Time Extended**
08B-12-5
64
Dec 19, 2024
Complaint Full
6 critical violations. 2 major violations. 3 minor violations.
View 11 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 walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. **Warning**
03D-01-5
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 touch cell phone then handle several pans of cooked food; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies flying around in bar area; 1 landing on hose for soda. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F - Cooling); green salsa (55F - Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am - Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am - Reheating); roasted green onions (63F - Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
03E-02-5
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. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of acid in spray bottle. Advised operator to label. **Warning**
41-17-4
Basic - Various stored food not covered in walk in cooler. **Warning**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Steak thawed at room temperature. **Warning**
06-01-5
29
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-14: Operator ordered booklets for training by Florida Restaurant and Lodging Association as evidenced by receipt. **Time Extended** - From follow-up inspection 2024-11-15: Same. **Time Extended**
53B-03-5
90
Nov 14, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar: Dishwasher (Chlorine 0ppm) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-14: Technician is actively working on dishwasher at bar. **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 flies flying around at bar area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-14: Approximately 3 flies flying around at bar area. 1 fly flying around in kitchen. **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-11-14: Operator ordered booklets for training by Florida Restaurant and Lodging Association as evidenced by receipt. **Time Extended**
53B-03-5
67
Nov 13, 2024
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
25
Mar 22, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Mar 15, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
50
Mar 14, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. **Warning** Priority: High Priority
03D-02-5
High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects on expo line. 1 live, small flying insect landing on clean pan on expo line. 1 live, small flying insect on cook line. 1 live, small flying insect in dish wash area. 1 live, small flying insect landing on rolling rack near stove top in backend kitchen area. Approximately 3 live, small flying insects in bar area, one landing on hose by fountain soda boxes. **Admin Complaint** Priority: High Priority
35A-02-6
High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12/01/23. **Admin Complaint** Priority: High Priority
50-17-3
High Priority - Observed: 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. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Low boy reach in cooler near expo line: chimichurri sauce (49F at 3:51pm- Cooling) As per operator, cooling since at 9:30am. Item did not cool to 41F within 6 hours. See stop sale. **Warning** Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cooler drawers along cookline: raw steak (48F - Cold Holding) As per operator taken from walk in cooler 5 hours prior but was held out for 15 minutes. Not prepped or portioned today. See stop sale. At Low boy reach in cooler near expo line: sour cream (48F - Cold Holding) As per operator portioned yesterday and stored overnight. Not prepped or portioned today. See stop sale. At walk in cooler: guacamole with tomatoes (50F - Cold Holding) ; cooked chicken (48F - Cold Holding); green salsa (46F - Cold Holding) Items dated 03/13/24 and stored overnight. Not prepped or portioned today. See stop sale. **Warning** Priority: High Priority
03A-02-5
Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cooler drawers along cookline: cooked chicken (44F at 4:05; 49F at 5:13pm- Cooling); cooked pork (46F at 4:05; 48F at 5:13pm- Cooling) As per operator, cooling since approximately 11:30am. At current rate of cooling, items will not cool to 41F within a total of 6 hours. Operator moved items to walk in cooler to quick chill. At expo line, on prep table: pico de gallo (52F at 3:40; 52F at 4:30pm- Cooling) As per operator cooling since 20 mins. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored double panned on ice bath. At expo line, on prep table: green salsa (51F at 3:40; 54F at 4:32- Cooling) As per operator, cooling since 3 hours. At current rate of cooling, item will not cool to 41F within a total of 6 hours. Item stored double panned on ice bath. Operator placed properly into ice bath. **Corrective Action Taken** **Warning** Priority: Intermediate
03D-15-4
Intermediate - Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** Priority: Intermediate
53B-05-5
Basic - Observed: Cleaned and sanitized equipment or utensils not properly stored. Observed, pots stored outside the back of kitchen on rack. Advised operator to clean, sanitize and store inside. **Warning** Priority: Basic
24-07-4
37
Aug 30, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
52
Feb 16, 2023
Complaint Full
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/2022 Operator renewed **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 3 bottles seating on a metal container seating on top of ice with Crema 52°F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down the entire bottle with crema **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with Cooked onions and peppers seating under steam table 98°F hot Holding, and a container seating on top of another container on top of grill with cooked chicken 100°F hot Holding Per operator products stored for approximately 1 hour. Operator moved products to flat top grill for reheating to 165°F + **Corrective Action Taken**
03B-01-6
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. Emailed poster to operator **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cook line Operator provided **Corrected On-Site**
31B-02-4
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink on cook line by kitchen entrance . Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance ( Clorox)not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Containers with sauces stored on floor inside walk-in cooler. Observed containers with sauces and avocados stored on the floor on back area by office area. Advised operator to stored properly all products **Corrected On-Site**
08B-38-4
37
Aug 30, 2022
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed inside walk-in cooler Cooked beef 08/20, pork butter 8/23/. Tomatillo salsa 8/23. Per operator products prepared and stored for longer than 7 days. Operator discarded. See Stop Sale. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food exceeds 7 days after opening/preparation. Observed inside walk-in cooler Cooked beef 08/20, pork butter 8/23/. Tomatillo salsa 8/23. Per operator products prepared and stored for longer than 7 days. Operator discarded. See Stop Sale.
01B-24-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting and handling diced tomatoes for guacamole with out wearing gloves. Operator discarded Tomatoes. Employee washed hands and wore gloves **Corrected On-Site**
09-01-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed several containers not properly dated marked for proper tracking. Sauces, cooked shrimp, etc. marked 07/8a¿¿ 8/17 Operator corrected labels to properly tracking 7 days shel life total **Corrected On-Site** **Repeat Violation**
02C-04-5
58
Aug 4, 2022
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at 12 pm deep covered containers inside walk-in cooler with Cooked chicken, cooked pork, tomatillo sauce, cooked beans, cooked rice,cooked beef( 50-60°F cooling). Per operator products cooling since yesterday. Per operator products not removed from walk-in cooler since yesterday. Products did not cooled to 41°F within 6 hours. Operator discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk-in cooler Citron dressing with fresh garlic. And oil 7/23/3022 Consume de beef 07/28/2022 Per operator products prepared and stored for longer than 7 days. Operator discarded. See stop Sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk-in cooler Citron dressing with fresh garlic. And oil 7/23/3022 Consume de beef 07/28/2022 Per operator products prepared and stored for longer than 7 days. Operator discarded. See stop Sale
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at 12 pm deep covered containers inside walk-in cooler with Cooked chicken, cooked pork, tomatillo sauce, cooked beans, cooked rice,cooked beef( 50-60°F cooling). Per operator products cooling since yesterday. Per operator products not removed from walk-in cooler since yesterday. Products did not cooled to 41°F within 6 hours. Operator discarded. See stop sale.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several containers with sauces, cooked meats. Per operator products removed from freezer to reach in coolers with out tracking or adding new time mark.
02C-08-5
50
Frequently Asked Questions
When was Mole Cantina Mexicana last inspected?
The most recent health inspection at Mole Cantina Mexicana on file is from Apr 8, 2026. The public record contains 15 inspections in total.
What is the most common violation at Mole Cantina Mexicana?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Mole Cantina Mexicana.
How does Mole Cantina Mexicana compare to other restaurants in Wellington?
Mole Cantina Mexicana most recently scored 55 out of 100, which is lower than the Wellington average of 71.
Has Mole Cantina Mexicana's inspection record improved over time?
Results have been roughly steady. Inspections at Mole Cantina Mexicana have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mole Cantina Mexicana 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 Mole Cantina Mexicana inspected?
Based on the inspection history on file, Mole Cantina Mexicana is inspected around four times per year on average.
Nearby Restaurants