LA CASA DEL MOFONGO CORP
6108 S DIXIE HWY, West Palm Beach FL 33405 · 561.557.5367
Last inspected Jun 24, 2026 · 10 visits since September 2023
SEP 24
MAR 25
JUL 25
AUG 25
JUN 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects in kitchen and 3 in dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068813 | Sep 24, 2024 | Mar 19, 2025 | $400 |
| 2--2020009377 | Feb 4, 2020 | Dec 23, 2020 | $400 |
| 2--2020052707 | Sep 15, 2020 | Dec 9, 2020 | $400 |
| 2--2018056155 | Oct 24, 2018 | Dec 12, 2018 | $400 |
Inspection history
10 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Open bin of raw pork stored above open container of ready to eat salsa in kitchen reach in cooler. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken (121F - Cooling for 5 minutes at 11:10, 120F at 11:35) cooling in deep filled covered container in walk in cooler. At current rate of cooling item will not reach 70F within required 2 hour window. Operator removed covering to increase cooling rate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Broken hot water handle on handsink in kitchen.
Cutting board has cut marks and is no longer cleanable on top of reach in freezer in kitchen.
Show the remaining 5 findings ▾
Ice buildup in reach-in freezer right of steam table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen reach in cooler gaskets heavily soiled with slime/food debris.
Standing water in bottom of reach-in-cooler in kitchen.
Stored food not covered. Multiple open containers of food stored in reach in freezer below heavy ice build up.
Portable fire extinguisher gauge in red zone. Undercharged fire extinguisher observed by back door. For reporting purposes only.
Aug 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 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. At kitchen, Employee handled soiled cloth to wipe hands, touch soiled door handles, then proceeded to touch in use utensils without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands and changed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked onions (115F - Hot Holding). Operator stated item held for approximately 30 minutes. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat 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 kitchen, chlorine wiping cloth solution 200+. Advised operator of proper strength for chlorine wiping cloth solution. Operator corrected to chlorine 100ppm.
Handwash sink not accessible for employee use at all times. At front counter, hand sink blocked by pot in sink. Operator removed.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, employee washing and rinsing dishes without properly sanitizing at 3 compartment sink. Advised operator the proper way to wash, rinse, sanitize all dishes. Employee set up 3CS correctly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items held in coolers prepared onsite and held over 24 hours without proper date marking. Advised operator that all items held over 24 hours must have proper date marking.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched soiled register touch screen at front counter then went in the kitchen. She put on gloves without washing hands to portion rice. Explained and she washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cooked pork in upright freezer. Explained and manager rearranged.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food on cook line without any hair restraint for loose head hair. Explained. He put on hat.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with brown sugar. Employee stored cup handle above brown sugar.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed using cellphone. Went into walking cooler and returned to frying food. Gloves not changed hands not washed before handling equipment and cooking. Educated on site
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Cut lettuce chicken pork on cook line Time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (130 hot holding); on top of stove top. Out less than four hours. Steam table turned off. Reheated all items to 165F Cooked rice (114F - Hot Holding); cooked beans (118F - Hot Holding); chicken (106F - Hot Holding); cooked plantains (100F - Hot Holding) in steam table. Out less than four hours. Reheated to 165F
Handwash sink used for purposes other than handwashing. Ice scoop in hand sink front counter
Food stored in a prohibited area. Raw meat under triple sink pipe
Food stored on floor. Raw meat in floor under triple sink
Jun 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 9 high priority.
9 High priority3 Intermediate5 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in cooler Cooked salmon 46F and Tilapia 49F - per operator product was prepared yesterday and placed in cooler with lid on and stacked under other items to cool.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live flying insects in kitchen and 3 in dining room.
Raw animal food stored in same container as ready-to-eat food. At walk in cooler sliced Cheese stored in open container of raw ground beef, operator discarded cheese.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler open container of raw chicken stored over an open container of cooked pork, operator move chicken to bottom shelf to achieve proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task and washed hands with gloves on. Removed gloves and washed hands upon request
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tilapia and salmon cooling overnight found at 46 and 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs at 78F in prep area, cooked onions at 119F at the cook line, cooked onions at the prep area at 78F. Less than 4 hours according to PIC. Eggs moved to a cooler, onions time marked.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At prep area cut lettuce on TPHC with no time mark since 11:00. Operator time marked the food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 122F at 12:57 on shelf over steam table. Moved to WIC, 76F at 2:47
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tilapia and salmon cooling in tightly closed stacked containers
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 open container of cooked pork with no date marking, per operator product was cooked 2 days prior.
Spray bottle containing toxic substance not labeled. At front counter spray bottle containing cleaner not labeled.
Bowl or other container with no handle used to dispense food. At prep area scoop no handle in sugar, operator removed.
Dead roaches on premises. Observed 1 dead roach in between fryers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle water stored on prep table, operator removed.
Stored food not covered. At stand up freezer container of cooked meatballs not covered. Uncovered pork in walk in cooler
Working containers of food removed from original container not identified by common name. At prep area squeeze bottle containing vinegar not labeled, containers of spice no label.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over heavy cream bottles reach in cooler Raw lobster over garlic in walk in cooler Raw fish over plantains in-walk in cooler Removed
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Onions on floor in kitchen Removed
Food stored outside. Buckets of plantains stored outside Brought in kitchen Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food thawed in an improper manner. Chicken In standing water in triple sink Water turned on
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not commercially packaged over raw fish not commercially one door freezer unit. Removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yuca (111F - Hot Holding); in steam table. Operator states food cooked less than four hours ago and placed in steam table. Food item not submerged in unit. Stacked on top of another container. Reheated to 165F.
Handwash sink not accessible for employee use at all times. Front counter hand sink storing stainless steel container
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vents
Cutting board has cut marks and is no longer cleanable. Across from cook line
Floor area(s) covered with standing water. In missing floor tiles
Floor tiles missing and/or in disrepair. In kitchen at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. One door reach in freezer by back door of kitchen.
Stored food not covered. One door reach in freezer by back kitchen door
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.