Mofonga House Rest
7155 B Pembroke Rd, Pembroke Pines, FL 33023 · Permanent Food Service · License 1619575
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 intermediate (1 repeat), 6 basic (3 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Hood was serviced, however dripping grease is maintenance that needs to be done "in house" routinely to maintain between professional service.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed carry over rice and beans 48 hrs (closed prior day) no date marks.
Repeat violation
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed operator has test strips, however had to dig them out of storage on top shelf. Need to be available to use a minimum of once before each shift (breakfast, lunch, and dinner) for sanitation bucket and every change of sanitizer in 3 compartment sink.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container in ice machine/ice bin.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed on multiple shelves.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed interior of glass door cooler with buildup of food debris, shelves, walls, floor.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed soiled cardboard on floor. Business closed yesterday, so presence first thing in am indicates 36-48 hours minimum since being changed.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed kitchen walls soiled nearly all locations.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed buildup of dripping grease. Operator missed last scheduled hood cleaning.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.