(the) Mofongo King
295 SW Port St Lucie Blvd, Port St Lucie, FL 34984 · Permanent Food Service · License 6603153
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection7 high priority (2 fixed by the Sep 18 follow-up, 5 fixed on the spot, 1 repeat), 4 intermediate (3 fixed on the spot, 1 repeat), 9 basic (3 repeats)-45
- Safety score55
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 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Floor area(s) covered with standing water.
More time given
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
See stop sale. Desserts flan and tres leche are being made at home.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked beans, cooked chicken, cooked fried plantain, cooked beef
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Marinated steak 47°F cold holding, marinated pork 45°F cold holding. Out less than 4 hours. Advised to rapid chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Chicken cooked 67°F cooling, cooked tostones 71°F cooling, cooked beef 67°F cooling. Made at 9am found at 1:15. Education provided. Employee discarded.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked beans 50°F cooling in walk in cooler. Made last night, education provided with cooling handout.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
With cut leafy greens. Removed.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live in prep area floor. Removed.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
All employees on site signed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For quat. Provided some.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Seasoning container in sink. Removed. Also, used as a dump sink. Education provided.
Fixed on the spot
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. Manager unable to locate trainings.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
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. Walk in cooler ambient thermometer reads 45°F.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Under small yellow cutting board.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Prep area.
Floor area(s) covered with standing water.
Prep area.
Code 51, Other sanitary and safe operation: Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
20 added. Total 70 for outside and inside.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.