MONDONGO'S RESTAURANT

Name: MONDONGO'S RESTAURANT
Address: 3500 NW 87 AVE, DORAL, FL, 33172, US
Rating: 76.9

3500 NW 87 AVE, DORAL, FL 33172

License #2330105

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MONDONGO'S RESTAURANT in DORAL currently holds an InspectFL Health Score of 76.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 3 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 included 2 critical violations, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-41-4] 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. Observed chlorine sanitizer dishwasher machine at 0ppm, instructed staff to use main machine while this one is fixed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink bar area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at dump sink bar area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area walls.

Inspection Completed - No Further Action
[01B-02-5] 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. Observed mazamorra(cooked corn) (48F - Cold Holding); Fresh tomatoes based tomatoes (ahogado sauce) (60F - Cold Holding) at walk-in cooler, as per dated label from previous day.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (115F - Hot Holding) held at steam table , as per staff for less than an hour, instructed the staff to reheat potatoes to 165°F or above and maintain at 135°F or above.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12B-01-4] Employee eating while preparing food. Observed employee drinking from open container while serving food for customers, employee Beas instructed not to drink while serving food for clients.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket retested 200ppm
[12A-13-4] 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. Observed employee handling dirty dishes and handling cleaned sanitizer utensils without washing hands hands or changing gloves, manager was made aware of it and instructed employee to wash hands before handling cleaned sanitized utensils.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] 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. Observed glassware chlorine sanitizing dishwasher at 0ppm, instructed staff to use the other machine available while this gets fix.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed all throughout behind, around dishwasher machine area.

Community reaction

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Community pulse