DirtyFLRestaurant Inspection Data

CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR

Based on 9 health inspections, CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR in FORT LAUDERDALE has earned a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

2980 North Federal Highway
Fort Lauderdale, Florida, 33306
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13620394

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-01-28: Time extended 59 days. **Time Extended**

1/27/2026· 1mo ago

Visit ID: 13511216

Follow-up Inspection Required

9 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above containers of various sauces in walk in cooler. Advised operator of proper storage. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled wiping cloth then handled plate of food. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 2 fruit flies not landing. Operator killed. Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup and salsa, both marked 1/18. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. guacamole with tomato (51F - Cooling) since 11:00 at 2:58; pico de gallo (51F - Cooling) since 11:00 at 2:58 cut tomato (52F - Cooling) since 11:00 at 2:22 51F at 3:05 advised operator of proper cooling procedures. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - Cold Holding); cut lettuce (49F - Cold Holding) items over stocked in flip top cooler, per operator items not prepared or portioned today held out of temperature for 2.5 hours. Advised operator to move to walk in cooler to be brought to 41F. Operator did. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. guacamole with tomato (51F - Cooling) since 11:00 at 2:58; pico de gallo (51F - Cooling) since 11:00 at 2:58 cut tomato (52F - Cooling) since 11:00 at 2:22 51F at 3:05 advised operator of proper cooling procedures. See stop sale. 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. cooked rice (110F - Hot Holding) ; enchilada sauce (115F - Hot Holding) per operator cooked rice held out of temp for 3 hours advised operator to reheat to 165F. Operator did. Enchilada sauce held out of temperature for less than an hour, advised operator to reheat to 165F. Operator did. **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink evidenced by ice inside sink. Advised operator of proper use for handwashing sink. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

9/3/2025· 6mo ago

Visit ID: 10929146

Met Inspection Standards

2 int, 1 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee re washed and sanitize utensils Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils Employee removed utensils Corrected On-Site
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine at Bar

1/24/2025· 1y 1mo ago

Visit ID: 8854483

Met Inspection Standards

2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop cooked rice Operator removed ite Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bag of black bean located in dry storage Operator placed on pallet Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to prep table Operator trolley Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains purple liquid identified as degreaser Operator labeled bottle Corrected On-Site

8/8/2024· 1y 7mo ago

Visit ID: 8774860

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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. Employee drinking water from open glass container
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed buckets on bottom shelf of prep table Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 130F. Steam Table
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrubbers Hand wash sink next to soda fountain. Operator removed items Corrected On-Site

2/28/2024· 2y ago

Visit ID: 8617605

Met Inspection Standards

1 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at two bar hand washing sinks.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

1/12/2024· 2y 2mo ago

Visit ID: 8496803

Met Inspection Standards

3 int, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store Sanitizer bucket Manager removed bucket Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced paper towel Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mens room

9/12/2023· 2y 6mo ago

Visit ID: 8496513

Met Inspection Standards
  • N/A:No Violations Were Observed

9/11/2023· 2y 6mo ago

Visit ID: 8373993

Follow-up Inspection Required

5 high, 4 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic scoop submerged in Enchilada sauce in walk in cooler - operator removed. Corrected On-Site Repeat Violation Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottle from from prep table. 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. Employee cell phone on prep table - operator removed. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses - operator removed. Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler - salsa de burro, Red salsa, Green salsa and enchilada sauce all dated 09/01. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then touched salt shaker and handled spatula-operator instructed employee to remove gloves, wash hands and put on new gloves. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - raw shrimp (50F - Cooling) 1:45pm cooling since 9:30am operator stated soaked shrimp in room temperature water and put into hot line drawer more than 4 hours - see stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - raw shrimp (50F - Cooling) 1:45pm cooling since 9:30am operator stated soaked shrimp in room temperature water and put into hot line drawer more than 4 hours - see stop sale. 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. Hot Bain Marie - shredded beef (127F - Hot Holding); sauce verde (125F - Hot Holding); chili sauce (125F) held under 2 hours - operator to stove for reheat. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink - bucket inside - operator removed. Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ five employees working at time of inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station - operator provided. Corrected On-Site Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer to check cold holding. Warning