TROPICO MOFONGO LATIN FOOD
3160 VINELAND RD UNIT 2, Kissimmee FL 34746 · 407-397-7666
Last inspected Aug 6, 2026 · 9 visits since December 2023
DEC 24
MAY 25
SEP 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Roach activity present as evidenced by live roaches found. 1 live roach inside unused hot box Total: 1 live roach
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019034121 | Apr 24, 2019 | Nov 25, 2019 | $400 |
Inspection history
9 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese and cooked yuca temping 47F-48Fin reach-in cooler on cook line. Per operator, held in cooler overnight. Operator discarded.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present during inspection, no certified manager present. Person in charge has expired Manager certificate.
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. Maketable cooler on cookline. Thermometer reading 47-48F. Operator discarded TCS items held in cooler overnight, and placed all other items on ice.
Food storage container/container lid cracked or broken. Lid of rice bulk container on cookline. Lid of container with cheese on cookline maketable cooler.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Along door of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable reach-in doors at cookline. Hood filters Fan above cases of plastic cups in back of kitchen at dry storage area
Standing water in bottom of reach-in-cooler. Reach-in cooler on cookline, bottom of maketable.
Working containers of food removed from original container not identified by common name. Seasoning in container at bottom shelf of prep table across from walk-in cooler. Operator labeled.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table with espresso machine. Operator discarded.
Floor area(s) covered with standing water. At corner of dry storage by dish machine, operator cleaned up.
Floor tiles missing and/or in disrepair. Along cookline and exit door between cookline and dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Along door of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable reach-in doors at cookline. Hood filters
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepped peppers in walk-in cooler. Operator rearranged.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Container of sanitizer stored next to boxes of straws and other single service items. Operator removed.
Bowl or other container with no handle used to dispense food. Yellow bowl inside container of sugar, operator replaced with handled scoop.
Clean equipment/utensils not stored at least 6 inches above the floor. Clean white containers used in food prep, stored on floor by dry good area, by glass exit door. Operator moved off of floor.
Cutting board has cut marks and is no longer cleanable. Green and red cutting board on clean dish rack across from dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink at front counter where espresso machine is. One employee drink bottle on shelving with clean dishes in kitchen, opposite side of cook line. Operator removed.
Equipment in poor repair. Torn gaskets in some reach-in coolers, at cookline maketable. Middle reach-in cooler door fell off hinges on maketable on cook line.
Floor tiles missing and/or in disrepair. Cracked floor tiles throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Around walk-in freezer door.
Working containers of food removed from original container not identified by common name. Container of sugar on prep table next to walk-in cooler. Operator labeled.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over Swai fish in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw ambient cooling for 4 hours on reach in cooler located next to steam table in kitchen with temperature of 45F. Raw bacon kept overnight in reach in cooler across from flat top with temperature of 46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon kept overnight in reach in cooler across from flat top with temperature of 46F. Cut cabbage kept in reach in cooler next to steam well in kitchen.Kept for 3 hrs with temperature of 46F. Items kept for less than 3 hrs placed in cooler for rapid cooling.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Slaw with tomatoes kept ambient cooling on reach in cooler located by steam wells on kitchen with temperature of 45.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. All mentioned items kept in steam well for less than 4 hrs located in front of the wall that advertise the specials : Wings 129F BBQ ribs 113F Cooked green bananas 102F Ask owner to reheat
Handwash sink used for purposes other than handwashing. Spoon inside hand sink located by cook line. Employee wash lettuce on hand sink located by dish area
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in make tables.
Equipment in poor repair. Gasket in cooler located in cook line broken and has debris.
Food not stored at least 6 inches off of the floor. Seasonings buckets kept in walk in cooler floor and by exit door close to dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease outside of fryers.
Outer openings not protected with self-closing doors.Back exit door by dish machine.
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Cook line reach in cooler. No tcs foods available
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over margarine in walk in cooler Raw salmon over Alfredo sauce in walk in cooler
Roach activity present as evidenced by live roaches found. 1 live roach inside unused hot box Total: 1 live roach
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pernil 125F and beans 120F less than 4 hours. Recommend operator to reheat to 165F
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 2 dead roaches in storage shelves 1 dead roach in wall crevice Total: 3 dead roaches
Equipment in poor repair. Cook line reach in cooler. No tcs foods available
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
Food storage container/container lid cracked or broken. Black bin with cooked potatoes
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board. Prep station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Standing water in bottom of reach-in-cooler. Reach in cooler next to steam table
Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dishwasher
Apr 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork left in oven turned off more than 6 hours ago 102-104F. See stop sale
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Expo employee pulled down hair net and then handled food container to plate food
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces; raw beef over beans, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 46-49F on ice. Right cookline cooler, operator added more ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Bean broth 120F. On the stove. Operator removed to reheat - buffet chicken 105F at top 165F at the bottom. Advised to keep items in sauce to maintain temperatures above 135F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Thermometer Stained cutting boards Can opener blade vegetable press q
Handwash sink used for purposes other than handwashing. Used to store bucket in one, used to store empty 1/3 pan on cookline
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. In multiple containers throughout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack shelving next to bandsaw
Standing water in bottom of reach-in-cooler. Left cookline cooler
Working containers of food removed from original container not identified by common name. Sugar
Marked exit/path to marked exit blocked. For reporting purposes only. Dish area - blocked partially by storage racks, rolling rack, plastic containers
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 12 findings ▾
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/. Facility added three small fryers that are placed on a table. Fryers not under hood system.
Bowl or other container with no handle used to dispense food.Can use to scoop rice.
Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on make tables at kitchen.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink stored over ice machine.
Food not stored at least 6 inches off of the floor.Multiple buckets stored on walk in cooler.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees.At ladies bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up on hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler and shelves, the one located across from flat top.
Silverware/utensils stored upright with the food-contact surface up.Clean serving utensils kept at front counter.
Standing water in bottom of reach-in-cooler.Reach in cooler under microwave at kitchen.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Small fryers added to facility not placed under hood system.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded.
0 High priority2 Intermediate10 Basic
Show 13 findings ▾
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/. Facility added three small fryers that are placed on a table. Fryers not under hood system.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used.Facility serving calamari and advertising octopus on menu. Inspector requested to see invoice and the owner recognized that he uses calamari as octopus. Per operator to his knowledge they are the same. Operator changed the name to squid or calamari on board. Menu needs to be changed, restaurant menus, to go menus, online menus. Admin ComplaintAdmin Complaint**
Bowl or other container with no handle used to dispense food.Can use to scoop rice.
Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on make tables at kitchen.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open drink stored over ice machine.
Food not stored at least 6 inches off of the floor.Multiple buckets stored on walk in cooler.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees.At ladies bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up on hood filters.
Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler and shelves, the one located across from flat top.
Silverware/utensils stored upright with the food-contact surface up.Clean serving utensils kept at front counter.
Standing water in bottom of reach-in-cooler.Reach in cooler under microwave at kitchen.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Small fryers added to facility not placed under hood system.
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.