MONARCA'S AUTHENTIC MEXICAN CUISINE BAR & GRILL
1604 SE 46 ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - 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. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored in food prep table. Operator properly stored cellphone. Corrected On-Site Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container of black beans stored on floor in walk in freezer. Operator corrected. Corrected On-Site Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with corn husks. Operator switched to food grade container. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat sauce in walk in cooler. Operator switched raw hamburger to bottom shelf. Corrected On-Site Warning
- 53B-01-5:Intermediate - 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. Warning
Food safety inspection conducted on 10/24/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwash area. Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris/grease underneath fryers at cook line. Educated operator on importance of not having accumulation of grease. Repeat Violation Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and cocoa containers at service station. Educated operator on labeling containers. Repeat Violation Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not changing gloves and washing hands after touching trash container. Educated employee. Employee washed hands. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed roasted corn 58F cold hold, cheddar cheese 59F cold hold, raw salmon 60F cold hold, raw bacon 59F cold hold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted corn 58F cold hold, cheddar cheese 59F cold hold, raw salmon 60F cold hold, raw bacon 59F cold hold hold more than 4 hours in reach cooler next to hot holding units at cook line. Stop Sale. Operator discarded time/temperature control for safety foods. Observed Salsa 50 F cold hold less than 4 hours. Operator added more ice. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to rinse cup. Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Men's restroom near kitchen side. Warning
Food safety inspection conducted on 7/18/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 11/28/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork 109F hot hold, tomatillo salsa 108F hot hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Educated operator on maintaining foods at 135F or above. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-11-28: Observed cheese sauce 115F hot hold and salsa 123F hot hold, more than 4 hours. Stop Sale. Operator discarded foods. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/27/2023
High Priority
3
Intermediate
2
Basic
13
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site Warning
- 36-34-5:Basic - Ceiling above tortilla warmer at wait station soiled with accumulated food debris, grease substance. Operator cleaned. Corrected On-Site Warning
- 12B-12-5:Basic - 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. Cook line. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweat shirt stored on shelving next clean containers at cook line. Operator removed sweat shirt. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line. Educated operator on importance of wearing hair restraints when working with food. Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris/grease at cook line. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed crates of onions stored on floor in walk in cooler. Operator fixed. Corrected On-Site Warning
- 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot hold unit at cook line not properly sealing to maintain temperature. Repeat Violation Warning
- 10-12-5:Basic - In-use ice scoop stored on top of ice machine between uses. Educated operator on proper storage of ice scoops. Operator fixed. Corrected On-Site Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on having hand wash sign. Repeat Violation Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator placed employee beverage on bottom shelf. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed precooked shrimp and precooked beans in walk in cooler not covered. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar/salt container in back food prep area. Educated operator on importance of labeling. Corrected On-Site Repeat Violation Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with tortillas at cook line. Educated operator on using food grade containers. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 71F cold hold more than 4 hours. Stop Sale. Operator discarded chopped tomatoes. Observed Cut lettuce 54F less than 4 hours. Operator double panned lettuce with ice. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork 109F hot hold, tomatillo salsa 108F hot hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Educated operator on maintaining foods at 135F or above. **Corrective Action Taken** Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle at hand wash sink at cook line containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site Warning
Food safety inspection conducted on 11/27/2023 revealed 18 total violations (3 high priority, 2 intermediate, 13 basic).
Inspection on 7/27/2023
High Priority
6
Intermediate
3
Basic
14
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-12-5:Basic - 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. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook and food preparers in back food prep area.
- 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot hold unit at cook line not properly sealing to maintain temperature.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator corrected scoop. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on top of ice machine between uses. Educated operator on proper storage of ice scoop. Operator placed ice scoop in container. Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Back food prep area. Operator properly stored. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food rice/sugar/beans in dry storage not stored with handle above top of food within a closed container.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at inside bar and Men's restrooms. Educated operator on having hand wash signs. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cool at wait station. Operator switched employee beverage to bottom shelf. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 36-27-5:Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwash area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with tortillas at cook line.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over raw bacon in walk in cooler. Operator switched raw hamburger to proper location. Corrected On-Site
- 03A-20-4:High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less more than 24 hrs at cook line. Stop Sale. Operator discarded raw shell eggs. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Precooked ground beef 123F hot hold, precooked shredded chicken 119F hot hold less than 4 hours. Educated operator on maintaining time/temperature control for safety foods at 135F or above. Operator turned up hot holding unit and reheated time/temperature control for safety foods to 165F. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by bottled beverages at bar. Operator switched chemicals to floor. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cook line. Educated operator on vacuum breakers. Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed forms before leaving inspection. Corrected On-Site
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar. Educated operator on having soap at hand wash sink. Operator replaced batteries. Operator placed soap at hand wash sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/27/2023 revealed 23 total violations (6 high priority, 3 intermediate, 14 basic).