MONKEY BAR & STEAKHOUSE
1428 Lafayette Street
Cape Coral, Florida, 33904
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 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).
Inspection on 3/13/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer. Educated operator on storing food 6 inches off of floor. Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed paint peeling in outside of mixer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris on outside of equipment. Observed buildup of dust on fan over food prep table. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. 1st beverage reach in cooler on right at outside bar entrance.
- 25-05-4:Basic - Single-service articles improperly stored. Observed box of single-service cups stored on floor in dry storage. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at bar. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Cut fruits at bar. Operator placed plastic wrap over fruits. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated gray-like substance underneath three compartment sink near walk in freezer.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of ketchup. Operator discarded can. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with bread in walk in cooler.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on slicer. Operator removed bleach. Corrected On-Site
- 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
- 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 3/13/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 2/26/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris on outside of equipment.
- 25-05-4:Basic - Single-service articles improperly stored. Observed box of single-service cups stored on floor in dry storage.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at bar.
- 36-27-5:Basic - Wall soiled with accumulated gray-like substance in dishwash area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat celery. Educated operator on proper separation of raw animal foods. Operator placed container of shrimp on bottom shelf. Corrected On-Site Repeat Violation
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast 103F hot holding less than 4 hours. Operator will use Time as a Public Health Control and discard roast after 4 hours **Corrective Action Taken**
- 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.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar. Operator labeled bottle. Corrected On-Site
Food safety inspection conducted on 2/26/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 10/31/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-31: 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. Observed no HACCP Plan submitted. Admin Complaint
Food safety inspection conducted on 10/31/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/1/2023
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on taking fish out of bag before thawing. Operator took fish out of bag. Corrected On-Site Repeat Violation Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 33-16-4:Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dressings in walk in cooler. Operator switched raw shell egg to bottom shelf. Corrected On-Site 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. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Outside bar. Warning
Food safety inspection conducted on 9/1/2023 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).