MOLE CANTINA MEXICANA
2557 SOUTH STATE ROAD 7 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F – Cooling); green salsa (55F – Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Warning**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch cell phone then handle several pans of cooked food; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies flying around in bar area; 1 landing on hose for soda. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am – Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am – Reheating); roasted green onions (63F – Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On prep table in prep area at backend of kitchen: cooked potatoes (84F at 10:54am; 83F at 11:37am- Cooling) As per operator, cooling since 9am. Cooked potatoes did not cool from 135F to 70F in 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (45F – Cooling); green salsa (55F – Cooling) As per operator, prepared yesterday last night and left to cool over night. Items did not cool to 41F in a total of 6 hours. See stop sale. **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. On rolling rack: cooked rice (62F at 10:20am; 67F at 11:25am- Reheating); refried beans (67F at 10:20am; 78F at 11:25am- Reheating); cooked ground beef (62F at 10:20am; 147F at 11:25am- Reheating); cooked black beans (62F at 10:20am; 108F at 11:25am- Reheating); red salsa (53F at 10:20am; 139F at 11:25am- Reheating); cooked chicken (65F at 10:20am; 146F at 11:25am- Reheating); cooked pork (65F at 10:20am; 120F at 11:25am- Reheating); cooked steak (55F at 10:20am; 79F at 11:25am- Reheating); roasted peppers (64F at 10:20am; 67F at 11:25am – Reheating); cheese sauce 57F at 10:20am; 65F at 11:25am – Reheating); roasted green onions (63F – Reheating) As per operator, reheating since 1 hour. Items were taken from walk in cooler and left to sit on prep area. Items did not reheat to 165F in a total of 2 hours. See stop sale. **Warning**
Intermediate 2
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled bottle of acid in spray bottle. Advised operator to label. **Warning**
Basic 3
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Steak thawed at room temperature. **Warning**
08B-12-5Basic – Various stored food not covered in walk in cooler. **Warning**
Inspector observations synchronized from DBPR on September 18, 2026 12:39 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 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.