EL PALACIO DEL MOFONGO, LLC
10107 SOUTHERN BLVD, Royal Palm Beach FL 33411 · 8138021114
Last inspected Aug 25, 2026 · 8 visits since July 2023
AUG 24
FEB 25
OCT 25
FEB 26
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above raw fish and beef. Operator placed chicken on lower shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026001804 | Oct 31, 2025 | Feb 9, 2026 | $200 |
| 2--2021009594 | Feb 8, 2021 | Apr 5, 2021 | $200 |
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At dry storage rack, #10 can of tomatoes dented. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line, employee handled ready to eat food-Mofongo with bare hands without an approved AOP. Advised operator of proper procedures for bare hand contact. Operator educated employee. Employee washed hands, put clean gloves on.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer, Raw chicken stored above beef tripe, not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At cook line low boy, vacuum sealed fish thawed. See stop sale.
Show the remaining 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At cook line single door reach in cooler, foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Clams/mussels/oysters removed from original container for long-term storage. At cook line low boy, fresh clam tags removed from from original container. Operator provided tag.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. At cook line low boy, vacuum sealed fish thawed. See stop sale.
Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves, no longer cleanable.
Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom of low boy cooler.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
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 used soiled wiping cloth then proceeded to handle clean equipment without washing hands. Advised operator of proper hand washing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, employee used soiled wiping cloth to wipe in use knife without proper sanitizing. Advised operator to not use equipment until properly sanitized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler, Raw chicken stored over raw pork. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area low boy, mozzarella (48F - Cold Holding); diced tomatoes (47F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked ground pork (76F - Hot Holding). Per operator, the item held out of temperature approximately 1 1/3 ht. Advised operator to reheat item to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At dish area, Sanitizer Bucket (Chlorine 200+ppm), exceeding maximum concentration allowed. Operator diluted solution to Chlorine 100ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several food items prepared onsite and held over 24 hours without proper date marking. Advised operator of proper date marking.
Ice scoop handle in contact with ice. At wait station, ice scoop handle in ice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils sitting in standing water 77F. Operator removed utensils.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. Heavily dented can of pomodoro sauce stored at dry storage rack. See stop sale.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non commercially packaged raw chicken stored above non commercially packaged raw salmon in walk in freezer. Operator reorganized.
Equipment drain line draining into handwash sink. AC drain line draining into warewashing hand sink.
Floor tiles missing and/or in disrepair above triple sink area and above salad prep table.
Food stored on floor. Boxes of plantains stored on floor of warewashing area. Operator recognized.
Ice scoop handle in contact with ice at wait station. Operator removed.
Working containers of food removed from original container not identified by common name. Container of salt not labeled above cook line flip top cooler. Operator labeled.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees began work and started preparing food without washing their hands- educated operator - employee washed hands.
Pesticide/insecticide labeled for household use only present in establishment. At dishwashing storage area- observed multiple cans of raid- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw shrimp stored over cooked beef.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in Freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline stew, table- cooked chicken 98F- hot holding, - food out of temperature for 1.5 hours- operator reheated to 165F.
Handwash sink not accessible for employee use at all times. At cookline- handwashing sink blocked by trash can.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared Friday not date marked - operator date marked.
Aug 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Observed: 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. At dish washing station- Employee handled Cristy dishes then proceeded to handle clean dishes- educated operator employee washed hands. Priority: High Priority
Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator stored properly. Priority: High Priority
Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler- sliced beef 45-47F at 2:45 to 47F at 3:30 ( cooling since 11:30) - food stored in large quantity and covered- at current rate of cooling food did not reach to 41F within 4 hours - operator moved to walk in freezer to quick chill. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. At dry storage shelf can of raid stored over water bottles- operator removed. Priority: High Priority
Observed: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Priority: Intermediate
Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At reach in cooler by server station gallon of milk opened more than 24 hours not date marked - operator date marked. Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled- operator labeled. Priority: Intermediate
Observed: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes firstthroughout kitchen. Priority: Basic
Observed: Employee eating in a food preparation or other restricted area. Employee eating in prep/ dish area- operator moved employee. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee box of pastries stored over prep counter- operator removed. Employee AirPods stored over prep counter operator removed. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline area soiled with grease in between equipment. Priority: Basic
Observed: Wet wiping cloth not stored in sanitizing solution between uses. Soiled damp wiping cloth on cutting boards and prep counter throughout restaurant- operator removed. Priority: Basic
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal food not properly identified and segregated from food to be served to the public. At walk in cooler plastic thank you bag containing employee food stored on same shelf and next to ready to eat vegetables, operator removed.
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen..
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observe dishwasher Dishwasher (Chlorine 0ppm).
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw chicken above raw fish and beef. Operator placed chicken on lower shelf.
Can opener soiled with food debris.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door in kitchen..
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.