EL MOFONGO
6011 103 ST STE 11, JACKSONVILLE, FL 32210
License #2614671
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Failing Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
EL MOFONGO in JACKSONVILLE currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 16 total violations — 6 critical, 3 major, 7 minor.
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What stands out in this inspection history
The latest inspection on September 22, 2026 shows 16 observation rows: 6 critical, 3 major, and 7 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
EL MOFONGO has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple cooked food items prepared on site within past 2 days per person in charge with no date markings stored in reach in cooler in back left corner of kitchen.
- [14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelf of dry storage wooden food-contact shelving unit near back corner of kitchen.
- [33-15-4] Garbage can located outside has no lid or lid open/broken. Observed both lids on dumpster in disrepair at front of establishment.
- [33-24-4] Garbage enclosure area in disrepair. Observed garbage enclosure in heavy disrepair.
- [36-12-4] Floors not constructed to be easily cleanable. Observed floor throughout kitchen area not smooth and easily cleanable.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed missing vacuum breaker on non-chemical side of hose splitter for faucet at mop sink.
- [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed container of cooked onions at temperature of 76F stored on center prep table in kitchen. Person in charge stated onions were cooked day prior and left on prep table over night.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half flat of raw shell eggs stored at temperature of 76F on center prep table in kitchen. Person in charge stated raw shell eggs were placed on prep table at 7:00pm of day prior and left there over night. Also, observed fresh garlic and oil mixture prepared, mixed, and placed on prep table in center of kitchen since 7:00pm of day prior per person in charge. Person in charge of timed garlic mixture was never placed in reach in cooler after preparation.
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed container of cooked onions at temperature of 76F stored on center prep table in kitchen. Person in charge stated onions were cooked day prior and left on prep table over night. Cooked onions (76F - Cooling)
- [14-06-4] Wood food-contact surface not properly sealed. Observed unsealed wooden shelving unit in dry storage area.
- [53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed state approved food handler certificates for food handlers provided via text imaging.
- [03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed half flat of raw shell eggs stored at temperature of 76F on center prep table in kitchen. Person in charge stated raw shell eggs were placed on prep table at 7:00pm of day prior and left there over night. Ambient raw shell eggs (76F - Cold Holding)
- [33-19-4] Garbage on the ground and/or pad around dumpster. Observed garbage build up on ground around dumpster.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil mixture prepared, mixed, and placed on prep table in center of kitchen since 7:00pm of day prior per person in charge. Person in charge of timed garlic mixture was never placed in reach in cooler after preparation. Fresh garlic and oil mixture (78F - Cold Holding)
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on prep shelf above prep table in center of kitchen. Person in charge moved employee items to designated area.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed black bucket stored in hand wash sink in side server station to left of kitchen entrances.
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