Tropico Mofongo Latin Food
3160 Vineland Rd Unit 2, Kissimmee, FL 34746 · Permanent Food Service · License 5910377
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (fixed on the spot), 1 intermediate, 6 basic-12
- Safety score88
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 visitAug 6, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese and cooked yuca temping 47°F-48Fin reach-in cooler on cook line. Per operator, held in cooler overnight. Operator discarded.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present during inspection, no certified manager present. Person in charge has expired Manager certificate.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Seasoning in container at bottom shelf of prep table across from walk-in cooler. Operator labeled.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Lid of rice bulk container on cookline. Lid of container with cheese on cookline maketable cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Along door of walk-in freezer.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Maketable cooler on cookline. Thermometer reading 47-48°F. Operator discarded TCS items held in cooler overnight, and placed all other items on ice.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on maketable reach-in doors at cookline. Hood filters Fan above cases of plastic cups in back of kitchen at dry storage area
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach-in cooler on cookline, bottom of maketable.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.