MONKEY BAR & STEAKHOUSE
1428 Lafayette Street
Cape Coral, Florida, 33904
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 12/10/2024
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 12/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor at inside bar. **Warning**
- 10-17-4:Basic - In-use spatulas stored in cracks between pieces of equipment. **Warning**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Operator discarded soiled cloth. **Corrected On-Site** **Warning**
- 22-41-4:High Priority - 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 concentration at 0 ppm. Operator primed sanitizer. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked potatoes 73F cold hold less than 4 hours. Operator placed potatoes on shallow tray and placed in walk in cooler. **Corrective Action Taken** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait station used to rinse knife. **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**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. **Warning**
Food safety inspection conducted on 12/3/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
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.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed buckets of food stored on floor in walk in cooler. Educated operator on importance of storing food off of floor. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at outside bar. Educated operator on importance of preventing standing water. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at wait station blocked by dish rack. Operator removed dish rack. **Corrected On-Site**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
Food safety inspection conducted on 9/4/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).