Mondongos Express

2156 NW 7 Ave, Miami, FL 33127 · Permanent Food Service · License 2334100

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Food/ice received from unapproved source/no invoice provided to verify source.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
5 high priority (1 fixed on the spot), 3 intermediate, 7 basic
-43
Safety score57

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

15 violations found

First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 5 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
  Observed at chest freezer at prep operator was unable to provide an invoice for empanadas.
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed eggs at prep area stored at ambient temperature.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked pork (81°F - Hot Holding) at prep area.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed at walk in cooler agiaco (89°F - Cooling); lentils (97°F - Cooling) not cooled to 70°F with two hours. Employee began to reheat products.
  Fixed on the spot
- 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.
  Observed in chest freezer at storage area raw chicken and meats not separated from frozen unwashed vegetables.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed at prep area the lid to standing blender soiled.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at HWS at warewashing area with buckets in it.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed manager unable to provide of employee training.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed three cases of fry oil stored on the floor next to dry storage.
- Code 14, Food-contact surfaces designed and maintained: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  Observed wood pusher not made of hard wood used to push meat into grinder.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup at chest freezer.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed metal bowls and metal pans at storage area not inverted.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed HWS at warewashing area with a slow drain. Observed mop sink with standing water.
- 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 at cook line soiled cardboard under fryer.
  Floor soiled/has accumulation of debris.
  Observed at cook line floor under equipment soiled with debris.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.