El Mofongo
6011 103 St Ste 11, Jacksonville, FL 32210 · Permanent Food Service · License 2614671
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection6 high priority (no follow-up needed), 3 intermediate, 7 basic-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed half flat of raw shell eggs stored at temperature of 76°F on center prep table in kitchen. Person in charge stated raw shell eggs were placed on prep table at 7:00pm of day prior and left there over night. Also, observed fresh garlic and oil mixture prepared, mixed, and placed on prep table in center of kitchen since 7:00pm of day prior per person in charge. Person in charge of timed garlic mixture was never placed in reach in cooler after preparation.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed container of cooked onions at temperature of 76°F stored on center prep table in kitchen. Person in charge stated onions were cooked day prior and left on prep table over night.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed fresh garlic and oil mixture prepared, mixed, and placed on prep table in center of kitchen since 7:00pm of day prior per person in charge. Person in charge of timed garlic mixture was never placed in reach in cooler after preparation. Fresh garlic and oil mixture (78°F - Cold Holding)
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed half flat of raw shell eggs stored at temperature of 76°F on center prep table in kitchen. Person in charge stated raw shell eggs were placed on prep table at 7:00pm of day prior and left there over night. Ambient raw shell eggs (76°F - Cold Holding)
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed container of cooked onions at temperature of 76°F stored on center prep table in kitchen. Person in charge stated onions were cooked day prior and left on prep table over night. Cooked onions (76°F - Cooling)
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed missing vacuum breaker on non-chemical side of hose splitter for faucet at mop sink.
Intermediate3
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 multiple cooked food items prepared on site within past 2 days per person in charge with no date markings stored in reach in cooler in back left corner of kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed black bucket stored in hand wash sink in side server station to left of kitchen entrances.
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed state approved food handler certificates for food handlers provided via text imaging.
Basic7
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard lining bottom shelf of dry storage wooden food-contact shelving unit near back corner of kitchen.
Wood food-contact surface not properly sealed.
Observed unsealed wooden shelving unit in dry storage area.
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Observed both lids on dumpster in disrepair at front of establishment.
Garbage on the ground and/or pad around dumpster.
Observed garbage build up on ground around dumpster.
Garbage enclosure area in disrepair.
Observed garbage enclosure in heavy disrepair.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Observed floor throughout kitchen area not smooth and easily cleanable.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone stored on prep shelf above prep table in center of kitchen. Person in charge moved employee items to designated area.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.