MEXICAN RESTAURANT LOS MONDRAGON
2960 W SR.426 # 1000, Oviedo FL 32765 · 321.316.4301
Last inspected Apr 2, 2026 · 10 visits since February 2024
FEB 24
JUL 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. -one live lizard next to water heater
★ 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 |
|---|---|---|---|
| 4--2026028991 | Apr 1, 2026 | May 19, 2026 | $200 |
| 4--2016054263 | Sep 7, 2016 | Dec 14, 2016 | $200 |
Inspection history
10 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Had quaternary but expired 2025
Equipment in poor repair. Walk in cooler not working. Used for storage as of right now. Operator plans to fix
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. By front door
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table; cooked beans (54F - Cold Holding); cooked rice (54F - Cold Holding); shredded chicken (54F - Cold Holding); shredded beef (48F - Cold Holding); soup (48F - Cold Holding); cooked beef (49F - Cold Holding); churiso (48-51F - Cold Holding); green salsa (52F - Cold Holding); raw pork (54F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (54F - Cold Holding); chicharon (50F - Cold Holding); shelled eggs ambient (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; cooked beans (54F - Cold Holding); cooked rice (54F - Cold Holding); shredded chicken (54F - Cold Holding); shredded beef (48F - Cold Holding); soup (48F - Cold Holding); cooked beef (49F - Cold Holding); churiso (48-51F - Cold Holding); green salsa (52F - Cold Holding); raw pork (54F - Cold Holding); raw chicken (51F - Cold Holding); raw beef (54F - Cold Holding); chicharon (50F - Cold Holding); shelled eggs ambient (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table
Handwash sink used for purposes other than handwashing. Employee dumped cup of ice in handwashing sink kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Had quaternary but expired 2025
Cloth used as a food-contact surface. Wiping cloth used to wrap cilantro Operator removed and washed cilantro
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table
Employee beverage container in ice machine/ice bin. Canned sodas in ice bin. Operator removed and discarded ice cans touched
Equipment in poor repair. Walk in cooler not working. Used for storage as of right now. Operator plans to fix
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom make table
Portable fire extinguisher gauge in red zone. For reporting purposes only. By front door
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods and reach in cooler on cooks line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken (45F - Cold Holding); cooked pork (46F - Cold Holding). Stored over night in reach in cooler on cooks line. Operator discarded..
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food stored on floor. - cooking oil under prep table with microwave.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils stored in 69° water on stove.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave and kitchen area
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. -multiple food items in reach in stand up freezer inside non food grade bag, no additional protection
Current Hotel and Restaurant license not displayed.
Food stored on floor. -plastic jug of water stored on floor in converted walk in freezer
Water leaking from pipe and/or faucet/handle. -Faucet and drain pipe at HWS leaking -pipe under 3 compartment sink leaking
Working containers of food removed from original container not identified by common name. -container of sugar on dry storage rack not labeled
Mar 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
16 High priority6 Intermediate18 Basic
Show 41 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. -0ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began food prep after other tasks, no hand wash
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee eating food in kitchen no hand wash after eating
Employee washed hands with no soap in three compartment sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -food contact service rinsed and not sanitizer before use
Live, small flying insects found -1 small flying insect at prep table -1 small flying insect at reach in cooler -1 small flying insect at dish machine -3 small flying insects at trash can next to microwave
Nonfood-grade bags used in direct contact with food. -multiple food items in reach in stand up freezer inside non food grade bag, no additional protection
Operator conducted food storage or other food activity in a private home. Per operator, foods were taken home last night to utilize refrigerator after cold unit was not properly functioning. See stop sale. -raw beef -raw chicken -stew -chorizo
Presence of insects, rodents, or other pests. -one live lizard next to water heater
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meats stored with and above ready to eat food items, not packaged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell egg 51F -case of raw shell egg 60F
Stop Sale issued due to food not being in a wholesome, sound condition. -single service butter package open
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service butter 70F -raw beef (47F - Cold Holding); chorizo (46F - Cold Holding); cheese (46F - Cold Holding); stew (47F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded lettuce (48F - Cold Holding); salsa (51F - Cold Holding); salsa (51F - Cold Holding); raw shell egg (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (47F - Cold Holding); chorizo (46F - Cold Holding); cheese (46F - Cold Holding); stew (47F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded lettuce (48F - Cold Holding); salsa (51F - Cold Holding); salsa (51F - Cold Holding); raw shell egg (51F - Cold Holding) -operator states at time of temperatures being taken, food items were in reach in cooler for less than 1 hour
Toxic substance/chemical improperly stored. -hydrogen peroxide solution stored above prep table -chemical cleaners stored on top of ice machine
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler stained -ice scoop soiled with mold like substance
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Only hand wash sink in kitchen no hot/cold water
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. -Establishment has one upright freezer and one non functional prep cooler. Prep cooler is utilizing inadequate ice bath, not maintaining TCS foods at or below 41F; no other operable cold holding units on site
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no prepared food items through establishment has date marking
Buildup of food debris/soil residue on equipment door handles. -flip top reach in cooler
Ceiling tile missing. -ceiling tile above water heater missing
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -small plates and bowls not inverted in dish storage shelves
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. -employee eating on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on cutting board at reach in cooler -employee phone on prep table -employee bag and shirt on drying shelf on dish machine -laptop box stored on flip top reach in cooler -personal medication stored above prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing hair tie on wrist
Food stored on floor. -plastic jug of water stored on floor in converted walk in freezer
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. -water heater leaking into bucket
Silverware/utensils dried with a towel/cloth.
Time/temperature control for safety food thawed in an improper manner. -chicken and beef thawing in open air, not under running water
Unnecessary items/unused equipment on the premises. -vinyl flooring stored in kitchen in front of dish machine
Water draining onto floor surface. -3 compartment sink and dish machine drain pipes spraying onto kitchen floor surface
Water leaking from pipe and/or faucet/handle. -Faucet and drain pipe at HWS leaking -pipe under 3 compartment sink leaking
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -container of sugar on dry storage rack not labeled
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -15lbs propane tank stored under 3 compartment sink
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 40 recorded, 16 high priority.
16 High priority6 Intermediate18 Basic
Show 41 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. -0ppm
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began food prep after other tasks, no hand wash
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee eating food in kitchen no hand wash after eating
Employee washed hands with no soap in three compartment sink.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -food contact service rinsed and not sanitizer before use
Live, small flying insects found -1 small flying insect at prep table -1 small flying insect at reach in cooler -1 small flying insect at dish machine -3 small flying insects at trash can next to microwave
Nonfood-grade bags used in direct contact with food. -multiple food items in reach in stand up freezer inside non food grade bag, no additional protection
Operator conducted food storage or other food activity in a private home. Per operator, foods were taken home last night to utilize refrigerator after cold unit was not properly functioning. See stop sale. -raw beef -raw chicken -stew -chorizo
Presence of insects, rodents, or other pests. -one live lizard next to water heater
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw meats stored with and above ready to eat food items, not packaged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell egg 51F -case of raw shell egg 60F
Stop Sale issued due to food not being in a wholesome, sound condition. -single service butter package open
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service butter 70F -raw beef (47F - Cold Holding); chorizo (46F - Cold Holding); cheese (46F - Cold Holding); stew (47F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded lettuce (48F - Cold Holding); salsa (51F - Cold Holding); salsa (51F - Cold Holding); raw shell egg (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef (47F - Cold Holding); chorizo (46F - Cold Holding); cheese (46F - Cold Holding); stew (47F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded lettuce (48F - Cold Holding); salsa (51F - Cold Holding); salsa (51F - Cold Holding); raw shell egg (51F - Cold Holding) -operator states at time of temperatures being taken, food items were in reach in cooler for less than 1 hour
Toxic substance/chemical improperly stored. -hydrogen peroxide solution stored above prep table -chemical cleaners stored on top of ice machine
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at flip top reach in cooler stained -ice scoop soiled with mold like substance
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -Only hand wash sink in kitchen no hot/cold water
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. -Establishment has one upright freezer and one non functional prep cooler. Prep cooler is utilizing inadequate ice bath, not maintaining TCS foods at or below 41F; no other operable cold holding units on site
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no prepared food items through establishment has date marking
Buildup of food debris/soil residue on equipment door handles. -flip top reach in cooler
Ceiling tile missing. -ceiling tile above water heater missing
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -small plates and bowls not inverted in dish storage shelves
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. -employee eating on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone on cutting board at reach in cooler -employee phone on prep table -employee bag and shirt on drying shelf on dish machine -laptop box stored on flip top reach in cooler -personal medication stored above prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing hair tie on wrist
Food stored on floor. -plastic jug of water stored on floor in converted walk in freezer
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. -water heater leaking into bucket
Silverware/utensils dried with a towel/cloth.
Time/temperature control for safety food thawed in an improper manner. -chicken and beef thawing in open air, not under running water
Unnecessary items/unused equipment on the premises. -vinyl flooring stored in kitchen in front of dish machine
Water draining onto floor surface. -3 compartment sink and dish machine drain pipes spraying onto kitchen floor surface
Water leaking from pipe and/or faucet/handle. -Faucet and drain pipe at HWS leaking -pipe under 3 compartment sink leaking
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. -container of sugar on dry storage rack not labeled
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -15lbs propane tank stored under 3 compartment sink
Jul 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - machine unplugged. Not using.
Jul 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over open container of pineapple water - raw beef and raw chicken over various cooked soups
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOK LINE: - rice (60F - Cold Holding); - shredded cheese (61F - Cold Holding); - raw beef, raw pork, - raw chicken (63F - Cold Holding); - cut tomatoes (54F - Cold Holding); - cut lettuce (60F - Cold Holding) Observed in broken cooler with ice Person in charge states less than 3 hours. Employee added more ice.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk-in cooler made more than 24 hours ago per person in charge
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - machine unplugged. Not using.
In-use tongs stored on equipment door handle between uses. - tongs on oven doors. Employee removed
No Heimlich maneuver/choking sign posted.
Plumbing system in disrepair. - hand wash sink in kitchen turned off due to plumbing leak. Advised operator to turn water back on.
Soiled dry wiping cloth in use.
Stored food not covered. - almond water and pineapple drink not covered in walk in cooler
Feb 20, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb. - faucet next to ice machine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - No historical plans on file. Requesting new owners to submit plan review
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.