MONTEGO BAY GRILLE & CAFE
4395 N STATE RD 7
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line cook line shelves
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024 Operator provided updated license. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen employee placed in sanitizer solution. Corrected On-Site
- 02D-01-5:Basic - Working containers of food(salt)removed from original container not identified by common name. Employee labeled Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47-51F - Cooling) per employee prepared yesterday held in cooler overnight. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. season raw stew chicken (44-45F - Cold Holding) per employee prepared yesterday and held in cooler overnight. Not portion or prep today Observed cooked pork (47-51F - Cooling) per employee prepared yesterday held in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler season raw stew chicken (44-45F - Cold Holding) per employee prepared yesterday and held in cooler overnight. Not portion or prep today.See stop sales.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm. Operator remade solution rechecked 100 Ppm
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (47-51F - Cooling) in deep cover container.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Food safety inspection conducted on 4/30/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 2/14/2025
High Priority
3
Intermediate
1
Basic
0
Total
4
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged stored over ready to eat food in reach in freezer. Operator rearranged freezer so ready to eat food is away from raw food.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish in reach in freezer. Operator moved chicken to bottom **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in flip top cooler, cut cabbage (44F - Cold Holding). Operator stated prepared less than two hours ago.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink at front counter.
Food safety inspection conducted on 2/14/2025 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 2/8/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets on turbo air reach in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of dried beans the handle in contact with the beans
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting In mop bucket
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on table opposite stove.
- 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 salt fish (110-120F - Hot Holding) in hot holding unit per operator less four hours. Employee move to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink in kitchen employee removed. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Food safety inspection conducted on 2/8/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 9/28/2023
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator text picture Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 120F on top of stove
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken quarters over fish not commercially packaged in freezer chest located by rear kitchen door. Operator reversed products. Corrected On-Site
- 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 (salt fish 119F - Hot Holding) front counter hot holding unit per operator less than 1 hour. Operator adjusted temperature. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+. Operator diluted solution rechecked 100 Ppm Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front counter next to flip top cooler. Operator replaced Corrected On-Site
Food safety inspection conducted on 9/28/2023 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).