DirtyFLRestaurant Inspection Data

MOLIENDO CAFE

MOLIENDO CAFE located in LONGWOOD has undergone 7 health department inspections, achieving a 2.3/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 7 reports on file

409 N US HWY17-92, LONGWOOD 32750

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13522935

Met Inspection Standards

4 high, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop cooked beans at walk in cooler
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of bulk flour container Corrected On-Site
  • 22-41-4:High Priority - 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. - Dishwasher (Chlorine <50ppm). Operator adjusted lines. Final reading 50ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw breaded chicken over cooled empanadas Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken soup (46F - Cold Holding). Operator states held overnight

9/17/2025· 5mo ago

Visit ID: 10889514

Met Inspection Standards

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - at bulk flour Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk flour Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked vegetable soup (52F - Cold Holding) Operator states held overnight
  • 11-27-4:Intermediate - 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. - provided to operator

4/1/2025· 11mo ago

Visit ID: 10810217

Met Inspection Standards

4 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in back storage room - From follow-up inspection 2025-04-01: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket warped at cookline cooler - From follow-up inspection 2025-04-01: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2025-04-01: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Corrected On-Site - From follow-up inspection 2025-04-01: **Time Extended**

3/31/2025· 11mo ago

Visit ID: 10714419

Follow-up Inspection Required

3 high, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in back storage room
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - uncovered cup of soda and plate of food on expo counter
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on prep counter
  • 14-11-5:Basic - Equipment in poor repair. - gasket warped at cookline cooler
  • 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - exhaust opening above steam table dripping grease
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado at cookline Corrected On-Site
  • 22-41-4:High Priority - 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. - Dishwasher (Chlorine 0ppm) Chemical bucket empty. Person in charge changed. Final reading 100ppm Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw squid over empanadas at reach in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE: - pork belly (45F - Cold Holding); - chorizo (45F - Cold Holding); - cooked beef (47F - Cold Holding) AVANTCO: - pico (45F - Cold Holding); - tomato sauce (46F - Cold Holding); - cut lettuce (46F - Cold Holding) Warning

11/8/2024· 1y 4mo ago

Visit ID: 10714022

Met Inspection Standards

3 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - ceiling tiles in food prep room - From follow-up inspection 2024-11-08: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back doors - From follow-up inspection 2024-11-08: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. - From follow-up inspection 2024-11-08: **Time Extended**

11/6/2024· 1y 4mo ago

Visit ID: 8743410

Follow-up Inspection Required

1 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop rice
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - ceiling tiles in food prep room
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back doors
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door in prep room
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over milk in walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COUNTERTOP COOLER: - Tcs guacamole (52F - Cold Holding); - tomato (52F - Cold Holding); - cut lettuce (52F - Cold Holding) Operator states less than an hour. Manager added ice to unit MAIN COOKLINE COOLER: - cooked chicken (46F - Cold Holding); - tomato (45F - Cold Holding); - rice (46F - Cold Holding) Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink in prep area blocked with boxes and used to store utensils
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - storing a pail of water
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filter has change date 3/22

3/11/2024· 2y ago

Visit ID: 8599881

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the rice
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake not dated
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.