TROPICO MOFONGO LATIN FOOD
3160 VINELAND RD UNIT 2, KISSIMMEE 34746
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 5/14/2025
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in make tables. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in cooler located in cook line broken and has debris .
- 08B-47-4:Basic - 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.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around walk in freezer door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease outside of fryers .
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.Back exit door by dish machine.
- 08A-20-5:High Priority - 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. Corrected On-Site
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 03D-06-5:High Priority - 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.
- 03B-01-6:High Priority - 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 **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - 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
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 5/14/2025 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 12/12/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-12-12: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line reach in cooler. No tcs foods available - From follow-up inspection 2024-12-12: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door - From follow-up inspection 2024-12-12: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 12/9/2024
High Priority
3
Intermediate
0
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 35A-03-4:Basic - Dead roaches on premises. 2 dead roaches in storage shelves 1 dead roach in wall crevice Total: 3 dead roaches Warning
- 14-11-5:Basic - Equipment in poor repair. Cook line reach in cooler. No tcs foods available
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Black bin with cooked potatoes
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Prep station Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with debris Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler next to steam table Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in hand wash sink next to dishwasher
- 08A-05-6:High Priority - 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 Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside unused hot box Total: 1 live roach Corrected On-Site Warning
- 03B-01-6:High Priority - 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 **Corrective Action Taken**
Food safety inspection conducted on 12/9/2024 revealed 14 total violations (3 high priority, 0 intermediate, 11 basic).
Inspection on 4/4/2024
High Priority
6
Intermediate
4
Basic
4
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In multiple containers throughout
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack shelving next to bandsaw
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Left cookline cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site
- 03D-01-5:High Priority - 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
- 12A-10-4:High Priority - 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 Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces; raw beef over beans, walk in cooler Corrected On-Site
- 03A-02-5:High Priority - 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 **Corrective Action Taken**
- 03B-01-6:High Priority - 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. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head Thermometer Stained cutting boards Can opener blade vegetable press q
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket in one, used to store empty 1/3 pan on cookline
- 02C-08-5:Intermediate - 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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Dish area - blocked partially by storage racks, rolling rack, plastic containers
Food safety inspection conducted on 4/4/2024 revealed 15 total violations (6 high priority, 4 intermediate, 4 basic).
Inspection on 2/2/2024
High Priority
0
Intermediate
1
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.Can use to scoop rice. Corrected On-Site - From follow-up inspection 2024-02-02: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on make tables at kitchen. - From follow-up inspection 2024-02-02: **Time Extended**
- 12B-12-5:Basic - - From initial inspection : Basic - 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. Corrected On-Site - From follow-up inspection 2024-02-02: **Time Extended**
- 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor.Multiple buckets stored on walk in cooler. Repeat Violation - From follow-up inspection 2024-02-02: **Time Extended**
- 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-02-02: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.At ladies bathroom. - From follow-up inspection 2024-02-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up on hood filters. - From follow-up inspection 2024-02-02: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler and shelves , the one located across from flat top. - From follow-up inspection 2024-02-02: **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up.Clean serving utensils kept at front counter. Corrected On-Site - From follow-up inspection 2024-02-02: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Reach in cooler under microwave at kitchen. Corrected On-Site - From follow-up inspection 2024-02-02: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-02-02: **Time Extended**
- 45-04-4:- 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. - From follow-up inspection 2024-02-02: **Time Extended**
Food safety inspection conducted on 2/2/2024 revealed 12 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 12/4/2023
High Priority
0
Intermediate
2
Basic
10
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Can use to scoop rice. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Multiple cutting boards on make tables at kitchen.
- 12B-12-5:Basic - 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. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Multiple buckets stored on walk in cooler. Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.At ladies bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Grease build up on hood filters.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler and shelves , the one located across from flat top.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.Clean serving utensils kept at front counter. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.Reach in cooler under microwave at kitchen. Corrected On-Site
- 51-16-7:Intermediate - 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.
- 52-08-4:Intermediate - 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 Complaint** Admin Complaint
- 45-04-4: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.
Food safety inspection conducted on 12/4/2023 revealed 13 total violations (0 high priority, 2 intermediate, 10 basic).