TROPICO MOFONGO LATIN FOOD
3160 VINELAND RD UNIT 2 · KISSIMMEE · Osceola County · FL 34746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over Swai fish in walk in cooler. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw ambient cooling for 4 hours on reach in cooler located next to steam table in kitchen with temperature of 45F . Raw bacon kept overnight in reach in cooler across from flat top with temperature of 46F.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon kept overnight in reach in cooler across from flat top with temperature of 46F. Cut cabbage kept in reach in cooler next to steam well in kitchen.Kept for 3 hrs with temperature of 46F. Items kept for less than 3 hrs placed in cooler for rapid cooling. **Corrective Action Taken**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Slaw with tomatoes kept ambient cooling on reach in cooler located by steam wells on kitchen with temperature of 45.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. All mentioned items kept in steam well for less than 4 hrs located in front of the wall that advertise the specials : Wings 129F BBQ ribs 113F Cooked green bananas 102F Ask owner to reheat **Corrective Action Taken** **Repeat Violation**
Intermediate 2
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Spoon inside hand sink located by cook line . Employee wash lettuce on hand sink located by dish area
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic 7
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Corrected On-Site**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in make tables. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Gasket in cooler located in cook line broken and has debris .
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Seasonings buckets kept in walk in cooler floor and by exit door close to dish machine.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk in freezer door.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease outside of fryers .
35B-03-4Basic – Outer openings not protected with self-closing doors.Back exit door by dish machine.
Inspector observations synchronized from DBPR on September 9, 2026 12:47 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.