MOFONGO CANDELA
3095 S MILITARY TRAIL STE 15, Lake Worth FL 33463 · 5614255557
Last inspected Jun 3, 2026 · 11 visits since October 2023
OCT 24
MAR 25
OCT 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 under cook line area, 1 crawling on prep table where deli slicer is located
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038438 | Jun 2, 2026 | Jun 24, 2026 | $800 |
| 2--2026022777 | Mar 31, 2026 | May 6, 2026 | $400 |
Inspection history
11 visits, newest first
Jun 3, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 6 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork at flip top cooler on cook line. Operator stored products properly.
Roach activity present as evidenced by live roaches found. 2 live roaches under steam table in kitchen. Advised operator to kill and remove roaches.
Toxic substance/chemical improperly stored. Liquid soap and bug spray stored next to cooking oil and salt. Operator stored chemicals properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall by At three compartment sink where hose is attached.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink.
Dead roaches on premises. Approximately 5 dead roaches under prep table and tall white refrigerator in kitchen, approximately 4 dead roaches behind fryer. Operator removed dead roaches from restaurant. Approximately 8 behind bar beverage cooler.
Apr 1, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over tres leches not in commercial packaging. Operator stored products properly.
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. Observed Raw Ground beef over raw fish at reach in freezer, both products not in commercial packaging. Operator stored products properly.
Roach activity present as evidenced by live roaches found. 2 under cook line area, 1 crawling on prep table where deli slicer is located
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (56F - Cold Holding) Observed in beverage cooler by front counter. Per operator, not prepared or portioned today. Per operator, held in cooler for three days. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (56F - Cold Holding) Observed in beverage cooler by front counter. Per operator, not prepared or portioned today. Per operator, held in cooler for three days. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef (117F - Hot Holding) Observed in steam table. Per operator, out of temperature for approximately 2 hours. Operator returned to stove, 178F.
Dead roaches on premises. 2 dead under triple sink area.
Old labels stuck to food containers after cleaning. At clean dish rack.
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator entered kitchen from customer lobby and without washing hands began to handle container of cooked chicken, discussed with operator who washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped up spilt employee beverage with paper cloth and without washing hands handled various container on food, discussed with operator who washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored above cooked corn, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked chicken and plantains, discussed with operator who corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked onions (123F - Hot Holding); cooked beef (119F - Hot Holding) per operator product prepared approximately 1 hour ago and held in steam table until served. Discussed with operator who moved product to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked rice (90F - Cooling) at 3:10 since 2:10 to 90F at 3:20, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to reach in freezer to rapid chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink at bar, discussed with operator who provided paper towels.
Spray bottle containing toxic substance not labeled. In mop sink closet unlabeled spray bottle with cleaner, discussed with operator to label bottles.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 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. Employee went from washing dishes to touching food containers. Hands not washed in between
Hot water at mop sink does not reach 85 degrees Fahrenheit.
No hot running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand sinks
Nov 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee not sanitizing dishes after washing them. Educated on site on how to properly sanitize equipment.
Roach activity present as evidenced by live roaches found. One live roach on wall in kitchen near triple sink One live roach on chlorine sanitizer bucket under triple sink
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Spray bottle containing toxic substance not labeled. At hand sink at front counter
Dead roaches on premises. One dead roach on floor next to grease trap in kitchen One dead roach on shelf next to ice machine at front counter in dining room
Apr 11, 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. Observe raw shelled eggs,above cooked meats. Operator placed raw shelled eggs on lower shelf.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observe in rice. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. Observe at 2 door refrigerator.
Time/temperature control for safety food thawed in an improper manner. Observe beef, and pork defrosting in sink at room temperature. Operator turn on water.
Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above cooked meat.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...roast pork 47° to 43° in the surface. Per employee food was cooked yesterday. Stop sale issue. Advise discarded food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged....home packaged corn with raw beef in reach in freezer. Employee properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw beef, pork above rice, soups, French fries at glass door reach in cooler at kitchen. Employee properly stored food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...roast pork 47° to 43° in the surface. Per employee food was cooked yesterday.
Handwash sink used for purposes other than handwashing....stored drink glasses in hand washing sink at front line. Operator moved.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked beef at reach in freezer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soup was cooked yesterday at 9 am in reach in cooler. Employee date marked.
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.