Mofongo's Restaurant
1672 SW 8 St, Miami, FL 33135 · Permanent Food Service · License 2338330
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection5 high priority (1 repeat), 3 intermediate (1 fixed on the spot), 6 basic-46
- Administrative complaint on Jul 15Counts in full until a follow-up finds the problems fixed-20
- Safety score34
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 visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Prep area, reach on cooler: three milks dessert dated 7/6. Stand up reach in Coca-Cola cooler: flan dated 7/5. Coconut three milk dessert dated 7/7.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Prep area, reach on cooler: three milks dessert dated 7/6. Stand up reach in Coca-Cola cooler: flan dated 7/5. Coconut three milk dessert dated 7/7. As per operator, prepared in-house on the date written on the container.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler: raw chicken stored above shrimps. Discussed with the operator and provided the handout .
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Storage area by the walk in cooler: metro burn gel stored on a shelf with onion powder and white pepper and above a container with beef base.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment is open to the public at the time of the inspection. License with the Division expired 10/01/25
Repeat violationAdministrative complaint
Intermediate3
Code 11, Employee health: 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.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen, prep area
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Walk in cooler: containers with peeled plantains stored on the floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Table in front of the main cookline: tongs spoons, spatula, and knives stored in standing water at 88° inspector discussed with the operator operator started the water and placed no water in the container
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed the operator run the dishwasher 3 times, the gauges did not move.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods soiled.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Warewash area corner by the storage shelves
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.
By the fryers: employee shades and a speaker on the shelf with takeout containers.
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.
- Stop sale
- An order that the food can’t be sold or served.