MON DESIR RESTAURANT
3413 W OAKLAND PARK BLVD, Lauderdale Lakes FL 33319 · 9542883075
Last inspected Feb 5, 2026 · 10 visits since January 2024
JAN 24
AUG 24
MAR 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020148 | Jan 27, 2026 | Jul 31, 2026 | $560 |
| 2--2020029928 | Jun 25, 2020 | Sep 15, 2020 | $400 |
Inspection history
10 visits, newest first
Feb 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen on preparation table - cooked plantains (74F -Cooling ); cooked rice (74F - Cooling. Per operator items were prepared less than 4 hours ago. According to the cooling calculator these items will not meet the cooling parameters of 41F within 6 hours. Educated operator on proper cooling methods. Advised operator to reheat the items back to 165F and re start the cooling process. Operator placed items on stove to reheat.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st, 2025. Establishment is open and serving food to the public.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit when using chlorine as the main sanitizer.
No hot running water at three-compartment sink. Observed no hot water at 3 compartment sink in kitchen. Water reading 75F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed chest freezer in kitchen cover is broken and not attached to hinge.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority7 Intermediate1 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in kitchen on preparation table - cooked plantains (74F -Cooling ); cooked rice (74F - Cooling. Per operator items were prepared less than 4 hours ago. According to the cooling calculator these items will not meet the cooling parameters of 41F within 6 hours. Educated operator on proper cooling methods. Advised operator to reheat the items back to 165F and re start the cooling process. Operator placed items on stove to reheat.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st, 2025. Establishment is open and serving food to the public.
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. 1.Observed in reach in cooler at cook line, cooked goat (46F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding). 2. Observed on preparation table in kitchen - pikiliz (74F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Observed in reach in cooler at cook line, cooked goat (46F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding). 2. Observed on preparation table in kitchen - pikiliz (74F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed establishment cooling cooked plantains (74F -Cooling ); cooked rice (74F - Cooling) on counter in kitchen at room temperature. Educated operator on proper cooling methods. Operator placed in refrigerator to cool.
Handwash sink does not have enough water pressure to properly wash hands. Observed at hand wash sink at cook line. There is another hand wash sink with enough pressure to wash hands at the establishment.
Handwash sink used for purposes other than handwashing. Hand wash sink at cook line, evidenced by strainer in sink. Operator removed during the inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit when using chlorine as the main sanitizer.
No hot running water at three-compartment sink. Observed no hot water at 3 compartment sink in kitchen. Water reading 75F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in kitchen at cook line and at front counter. Water reading 75F.
Equipment in poor repair. Observed chest freezer in kitchen cover is broken and not attached to hinge.
Sep 25, 2025□ 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 ▾
Equipment in poor repair. At kitchen, chest freezer door is broken, not attached to hinges.
Sep 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
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. At kitchen reach in cooler, black beans (47F - Cold Holding), not prepared or portioned today. Operator stated he does not know how long they've been in refrigerator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, black beans (47F - Cold Holding), not prepared or portioned today. Operator stated he does not know how long they've been in refrigerator. See stop sale. At kitchen prep table, cooked peas and rice (96F - Hot Holding); cooked rice (73F - Cold Holding); cooked pork (58F - Cold Holding), operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
Toxic substance/chemical improperly stored. At kitchen prep table, bottle of degreaserstored on prep table with food. Advised operator of proper storage of chemicals. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. At kitchen, chest freezer door is broken, not attached to hinges.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled with food debris.
Standing water in bottom of reach-in-cooler. At kitchen prep area, standing water in reach in cooler.
Time/temperature control for safety food thawed in an improper manner. At kitchen, meat thawing in standing water.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Top of freezer chest not attached
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Top of freezer chest not attached to hinges
No conspicuously located ambient air temperature thermometer in holding unit. True 2 door reach in
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked goat (71F - Cooling); cooked pork (71F - Cooling) in plastic containers stored out at room temperature. per operator held items left out at room temperature overnight. See stop sale
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked goat (71F - Cooling); cooked pork (71F - Cooling) in plastic containers stored out at room temperature. per operator held items left out at room temperature overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked goat (71F - Cooling); cooked pork (71F - Cooling) in plastic containers stored out at room temperature. per operator held items left out at room temperature overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers sugar,corn meal, black beans flour,rice soiled with food debris, mold-like substance or slime.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Non-pitting surface rust on food-contact equipment. Top of freezer chest not attached
Buildup of food debris/soil residue on equipment door handles. True reach in cooler
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Top of freezer chest not attached to hinges
Floor soiled/has accumulation of debris. Observed build up of grease on the floor next to oven
Food stored on floor. Observed plastic containers of cooking oil stored in contact with food in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. True 2 door reach in
Single-service articles improperly stored. Observed box single serve hinges containers stored directly on the floor at front counter.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink at front counter very slow draining water
Wall soiled with accumulated grease, food debris, and/or dust. Heavy grease buildup on wall behind stove.
Aug 15, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit. In true reach in cooler.
Aug 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority7 Intermediate3 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (55F - Cooling); cooked pork (55F - Cooling) stored in deep covered pans. in true reach in cooler per held in cooler over night.see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. whole fish (65F - Cold Holding); raw shrimp (65F - Cold Holding) in freezer chest per manager held overnight freezer chest was not plugged in. Observed cooked chicken (55F - Cooling); cooked pork (55F - Cooling) stored in deep covered pans. in true reach in cooler per held in cooler over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole fish (65F - Cold Holding); raw shrimp (65F - Cold Holding) in freezer chest per manager held overnight. see stop sale freezer chest was not plugged in. Observed on prep table cooked turkey (74F - Cold Holding); cooked pork (74F - Cold Holding) on prep table at room temperature per manager remove from cooler held out of temperature less than two hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed turkey (109-145F - Hot Holding) white rice (125F - Hot Holding) per manager held out of temperature less than three hours. Operator increased heat on steam table.. rechecked 175F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken (55F - Cooling); cooked pork (55F - Cooling) stored in deep covered pans. in true reach in cooler per held in cooler over night.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food bins,rice flour,dried beans,sugar surface soiled with food debris, mold-like substance or slime. Employee clean and sanitize.
Handwash sink not accessible for employee use at all times. Observed limes stored in hand washing sink. Employee removed
Handwash sink used for purposes other than handwashing. Observed wicker basket across hand washing stat front counter. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
No conspicuously located ambient air temperature thermometer in holding unit. In true reach in cooler.
Standing water in bottom of reach-in-cooler. In true refrigerator.
Jan 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water temperature 80 F in container next to stove. Operator removed utensils.
No conspicuously located ambient air temperature thermometer in holding unit. True reach in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.
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.