MOFONGO'S RESTAURANT
1672 SW 8 ST · MIAMI · Dade County · FL 33135
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
41-07-4High Priority – Container of medicine improperly stored. Storage area by the walk in cooler: metro burn gel stored on a shelf with onion powder and white pepper and above a container with beef base.
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. Establishment is open to the public at the time of the inspection. License with the Division expired 10/01/25 **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler: raw chicken stored above shrimps. Discussed with the operator and provided the handout .
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prep area, reach on cooler: three milks dessert dated 7/6. Stand up reach in Coca-Cola cooler: flan dated 7/5. Coconut three milk dessert dated 7/7. As per operator, prepared in-house on the date written on the container.
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Prep area, reach on cooler: three milks dessert dated 7/6. Stand up reach in Coca-Cola cooler: flan dated 7/5. Coconut three milk dessert dated 7/7.
Intermediate 3
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Kitchen, prep area
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic 6
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. By the fryers: employee shades and a speaker on the shelf with takeout containers.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Walk in cooler: containers with peeled plantains stored on the floor.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Table in front of the main cookline: tongs spoons, spatula, and knives stored in standing water at 88° inspector discussed with the operator operator started the water and placed no water in the container **Corrected On-Site**
16-38-5Basic – Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the operator run the dishwasher 3 times, the gauges did not move.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Warewash area corner by the storage shelves
Inspector observations synchronized from DBPR on August 11, 2026 2:39 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 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.