MON DESIR RESTAURANT

Name: MON DESIR RESTAURANT
Address: 3413 W OAKLAND PARK BLVD, LAUDERDALE LAKES, FL, 33319, US
Rating: 81.7

3413 W OAKLAND PARK BLVD, LAUDERDALE LAKES, FL 33319

License #1623434

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.7 Grade C / 100

Mixed Health Record

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Quick take

MON DESIR RESTAURANT in LAUDERDALE LAKES currently holds an InspectFL Health Score of 81.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 5, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 12 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

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.

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

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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.

Passed — No Violations

Administrative complaint recommended
[14-11-5] Equipment in poor repair. Observed chest freezer in kitchen cover is broken and not attached to hinge.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit when using chlorine as the main sanitizer.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at cook line , evidenced by strainer in sink. Operator removed during the inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in kitchen at cook line and at front counter . Water reading 75F.
[27-06-4] No hot running water at three-compartment sink. Observed no hot water at 3 compartment sink in kitchen. Water reading 75F.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st , 2025. Establishment is open and serving food to the public.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed establishment cooling cooked plantains (74F -Cooling ); cooked rice (74F - Cooling) on counter in kitchen at room temperature. Educated operator on proper cooling methods . Operator placed in refrigerator to cool.
[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. 1.Observed in reach in cooler at cook line , cooked goat (46F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding). 2. Observed on preparation table in kitchen - pikiliz (74F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed at hand wash sink at cook line . There is another hand wash sink with enough pressure to wash hands at the establishment.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Observed in reach in cooler at cook line , cooked goat (46F - Cold Holding); cooked pork (45F - Cold Holding); cooked turkey (46F - Cold Holding). 2. Observed on preparation table in kitchen - pikiliz (74F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours. See stop sale.

Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At kitchen, meat thawing in standing water.
[14-11-5] Equipment in poor repair. At kitchen, chest freezer door is broken, not attached to hinges.
[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. At kitchen reach in cooler, black beans (47F - Cold Holding), not prepared or portioned today. Operator stated he does not know how long theyve been in refrigerator. See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
[29-49-6] Standing water in bottom of reach-in-cooler. At kitchen prep area, standing water in reach in cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled with food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen reach in cooler, black beans (47F - Cold Holding), not prepared or portioned today. Operator stated he does not know how long theyve been in refrigerator. See stop sale. At kitchen prep table, cooked peas and rice (96F - Hot Holding); cooked rice (73F - Cold Holding); cooked pork (58F - Cold Holding), operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F. Operator placed items onto stove to reheat.
[41-10-4] Toxic substance/chemical improperly stored. At kitchen prep table, bottle of degreaserstored on prep table with food. Advised operator of proper storage of chemicals. Operator removed.

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