MONDONGO'S RESTAURANT

Name: MONDONGO'S RESTAURANT
Address: 3500 NW 87 AVE, DORAL, FL, 33172, US
Rating: 65.1

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

65.1 Grade F / 100

Failing Health Score

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Quick take

MONDONGO'S RESTAURANT in DORAL currently holds an InspectFL Health Score of 65.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 29 total violations — 8 critical, 4 major, 17 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 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area walls.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[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-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink bar area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several cooling all throughout kitchen prep areas and ware washing.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink bar area.

Disposition: 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[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.
[12B-12-5] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusted soiled AC Vents/Returns all throughout kitchen area.
[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
[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.
[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.
[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.
[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.
[03A-02-5] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed all throughout behind, around dishwasher machine area.

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