Mole Cantina Mexicana
2557 South State Road 7, Wellington, FL 33414 · Permanent Food Service · License 6022085
What drove the grade
Time/temperature control for safety food (cooked beans) reheated in a microwave oven for hot holding not covered during reheating process.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection5 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food (cooked beans) reheated in a microwave oven for hot holding not covered during reheating process.
Operator covered beans and restarted timer.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At reach in freezer; raw sausage stored over ready to eat vegetables. Operator moved raw sausage to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes and soiled utensils while removing from customers table and then picked up plated food, served to different customers and prepared beverages without washing hands.
Operator discussed with employee who then washed hands.
Fixed on the spot
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes, while washing and rinsing and then handled clean/sanitize dishes while removing from dishwasher/placing to dry/store/reuse without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Cleaning chemicals and non-food grade lubricating oil stored over/with canned food and boxed beverage syrup. Operator moved chemicals.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food (raw shell eggs undercooked on huevos rancheros served only on weekends) offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided to Operator, posted during inspection.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 (48-72 hours) hours not properly date marked after opening.
Advised Operator to date mark with date opened.
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.
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.