El Palacio del Mofongo, LLC

10107 Southern Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6019302

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 25, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (1 repeat), 4 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

9 violations found

First visitAug 25, 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.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. At dry storage rack, #10 can of tomatoes dented. See stop sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At cook line low boy, vacuum sealed fish thawed. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  At walk in freezer, Raw chicken stored above beef tripe, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. At cook line, employee handled ready to eat food-Mofongo with bare hands without an approved AOP. Advised operator of proper procedures for bare hand contact. Operator educated employee. Employee washed hands, put clean gloves on.
  Fixed on the spot
Intermediate1
- 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.
  At cook line single door reach in cooler, foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
  Repeat violation
Basic4
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
  At cook line low boy, fresh clam tags removed from from original container. Operator provided tag.
  Fixed on the spot
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. At cook line low boy, vacuum sealed fish thawed. See stop sale.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At cook line, cutting boards with deep grooves, no longer cleanable.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At cook line, standing water in bottom of low boy cooler.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.