Please note that the results mentioned here are from inspections conducted on May 13 and may not represent the future health inspection status of the food establishments.
The Philadelphia health department conducted a routine inspection across the area on February 5. The report flagged several health code violations at Casa Del Mofongo, Mom & Daughter’s Soul Food, and Tuscany Ristorante.
Casa Del Mofongo
- When: February 5, 2026
- Where: 4638 N 5th St, Philadelphia, PA 19140
Casa Del Mofongo serves Dominican comfort food. According to the report, the violations included:
- No hot or cold water was available at the handwashing sink for employee use. The person in charge restored both hot and cold water.
- Paper towel dispensers at the POS handwash sink were empty, and no handwashing reminder signage was posted. The person in charge provided paper towels and posted a handwashing sign at the time of inspection.
- Uncovered pork was observed in both the walk-in cooler and a reach-in refrigerator. The person in charge covered the food items.
- Food was also found to be held at 75°F instead of the required 135°F or above. Shrimp was observed thawing in standing water in the prep sink, an unapproved thawing method.
- Moist wiping cloths were found lying on food prep tables instead of being stored in a sanitizing solution. Grease and soil buildup were observed on the kitchen exhaust hood, along with heavy ice accumulation, old food debris, and liquid spills inside the basement reach-in freezer.
- Food items, including a water bottle and a banana, were stored on the floor rather than at least six inches above it.
- Dust and food debris were observed along kitchen floors, a mop was stored on the floor instead of being elevated for air-drying, damaged flooring was noted in the kitchen area, and chipping paint was observed on the basement ceiling.
A detailed report is available online.
Mom & Daughter’s Soul Food
- When: February 5, 2026
- Where: 1934 W Susquehanna Ave. Philadelphia PA
Mom & Daughter’s Soul Food was flagged for many violations. Some of the violations were:
- Food employees were observed putting on single-use gloves without washing their hands beforehand. Employees washed their hands.
- A handwashing sink in the basement prep area was obstructed by a bucket and was not accessible at all times. The bucket was relocated. Hot water at handwashing sinks dropped from over 100°F to between 77.4°F and 90.2°F during the inspection; hot water of at least 100°F was restored by the end of the inspection.
- A food employee was also observed working with artificial fingernails, which is not permitted during food preparation.
- An employee’s personal lunch bag was stored above the facility’s food in the POS reach-in refrigerator and was relocated. Single-service food containers were seen stored upright instead of inverted or covered. Linens were stored directly on the floor in the POS area.
- Bags of green rodent poison were found stored openly on the floor in the basement and prep areas rather than inside covered, tamper-resistant bait stations.
- Rodent activity was evident, with mouse droppings observed in the main prep area, POS area, basement, beneath the steam table, on shelves near handwashing sinks, and along stair ledges. A dead mouse was found in the water heater closet.
- Temperature-measuring devices were not present in cold-holding units as required. The ice scoop was observed in direct contact with ice, with the handle not stored above the food surface.
- The front door and cellar door did not properly protect against the entry of insects, rodents, and other animals. The basement bathroom door was not self-closing.
- Moist wiping cloths were observed lying on counters and shelves instead of being stored in a sanitizing solution. Grime and debris were present on shelves storing pots and pans, residue was observed in under-counter refrigeration units, and dust accumulation was noted on restroom fans and fryer trays.
- Non-food-grade containers were used for food storage in reach-in freezers, and non-sanitation-certified freezers were present in the basement. The garbage grinder in the main prep area was inoperable. Cutting boards showed deep scratches, preventing proper cleaning and sanitizing. Cardboard-lined shelves were observed in the basement, and a cloth glove in the prep area was in poor condition. A chest freezer not in use was observed in the patron area.
- The catch basin for the indirect drain from the basement ice machine was clogged. The location of the backflow preventer on the main water line could not be determined.
- Trash receptacles were not conveniently located near handwashing sinks in the main and basement prep areas.
- Multiple structural issues were observed, including damaged floor tiles in the POS and basement areas, damaged ceilings in prep areas, worn stairs, gaps between stairs and walls, damaged base coving, sinks not sealed to walls, damaged hallway walls, and duct tape lining base coving. A damaged door frame between the basement areas and damaged walls in the patron area were also noted.
- Grease and debris were present along the floor perimeters in the main prep area. Trash, unused equipment, dust, spider webs, and rodent bait were found in the basement storage and utility areas. Mops, brooms, and dustpans were stored on the floor.
- A sleeping cot was observed in the basement area, which is not permitted in a food facility. A ventilation hood filter was out of place, and a burnt-out light was observed in the basement area.
A detailed report is available online.
Tuscany Ristorante
- When: February 5, 2026
- Where: 2418 Rhawn St, Philadelphia, PA 19152
Tuscany Ristorante serves a diverse menu of Italian dishes with BYOB. The report noted:
- The food establishment was operating without a city-issued Food Establishment Personnel Food Safety Certificate on site at all hours. An application was emailed on February 5, 2026.
- The chlorine sanitizer residual in the final rinse cycle of the low-temperature sanitizing dishwasher measured 0 ppm instead of the required 50–100 ppm. Chlorine sanitizer was provided by the Person in Charge by the end of the inspection.
- Moist wiping cloths were observed lying on prep surfaces.
- Cooked chicken was observed being held at 60°F instead of the required 135°F or above. The sanitarian advised the Person in Charge to properly date the food. Time as a Public Health Control was being used for ready-to-eat, potentially hazardous foods, including cooked chicken, without written procedures or documentation verifying food disposition.
- Potentially hazardous foods such as chicken, shrimp, and paste prepared in the facility were not date-marked as required. Several food items were seen uncovered inside refrigerator units.
- Domestic equipment was observed in use, including a chest freezer and a reach-in refrigerator in the prep area. One cold prep unit was not operational during the inspection, and an inoperable grill was observed. A non-ANSI/NSF-approved microwave oven was also present in the prep area.
- Food residue and debris were seen inside the microwave, along with food debris on the bottom shelving of reach-in refrigerators and freezers. Cooking equipment in the kitchen area was visibly soiled. Debris, residue, and dead insects were found beneath the prep sink.
- Unfinished paint was observed on the kitchen ceiling, along with gaps around utility pipes. The ceiling in the warewashing area was damaged, and a burnt-out light bulb was observed beneath the exhaust hood. Dust accumulation was noted on the ventilation cover in the women’s restroom.
A derailed report is available online.
Follow-up Inspections
According to the reports, the restaurants were revealed to be unsatisfactory in compliance. Failure to correct the violations may result in the revocation of the eateries’ health licenses and other legal actions.
