THE MONARCH AT ROYAL HIGHLANDS INC
With 9 documented inspections, THE MONARCH AT ROYAL HIGHLANDS INC in LEESBURG has achieved a 1.8/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 2 months ago · 9 reports on file
5325 ST ANDREWS ARC
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 9 health inspection reports
All Inspection Reports
1/8/2026· 2mo ago
Visit ID: 13465009
Met Inspection Standards1 high, 2 int, 8 basic
- 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. -Mahi partially frozen. Chef discarded. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Freezer gasket torn on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers. -Under stacked ovens. -Walk in cooler. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. -Microwave.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Can opener base. -Under flat grill. -Interior fryer cabinets. -Hood filters. -Cooler gaskets. -Shelving under prep tables. -Exterior of stacked ovens. -Exterior microwave. -Trays in walk in cooler. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Mug cooler at bar. -Prep cooler across from fryers. -Cooler under griddle grill. Corrected On-Site Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -Under can opener station.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cheese 44f, Chicken 46f. Less than 4 hours. Manager placed in freezer. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Chef Toby.
7/17/2025· 7mo ago
Visit ID: 10959798
Met Inspection Standards1 high, 3 int, 8 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in freezer gasket torn. -Small sandwich prep cooler gasket torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryers. -Under flat grill. -Cooler gaskets. -Top of stacked oven.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in cooler shelves. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. -Rubber scraper. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51f, Eggs 54f, Cut tomato 48f. Less than 4 hours. Advised to rapid chill.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on prep cooler across from fryers.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -By warewash.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By walk in cooler.
2/4/2025· 1y 1mo ago
Visit ID: 8878532
Met Inspection Standards1 high, 3 int, 6 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Glasses on cutting board.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under storage shelf. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Top of oven. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -Under prep table to left of oven.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind soda syrup boxes.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over hot dogs. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Seasoning lid. -Can opener blade. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. -By dish machine. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -By dish machine. Manager turned water on. Corrected On-Site
9/3/2024· 1y 6mo ago
Visit ID: 8745729
Met Inspection Standards1 high, 1 int, 8 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Diced egg scoop.
- 36-22-4:Basic - Floor area(s) covered with standing water. -By grill.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By prep cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cherries. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -By trashcan in warewash. Corrected On-Site
6/21/2024· 1y 8mo ago
Visit ID: 8440732
Met Inspection Standards2 high, 1 int, 7 basic
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers.
- 08B-38-4:Basic - Food stored on floor. -Cooking oil. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in cooler across from fryers.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -Around grill.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon over gravy. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 46f. Less than 4 hours. Chef placed ice on. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. Corrected On-Site
1/5/2024· 2y 2mo ago
Visit ID: 8544250
Met Inspection Standards- N/A:No Violations Were Observed
11/3/2023· 2y 4mo ago
Visit ID: 8541592
Follow-up Inspection Required2 int, 3 basic
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Cooking oil. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in beer keg cooler. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. 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/ Warning
9/6/2023· 2y 6mo ago
Visit ID: 8491678
Met Inspection Standards3 high, 2 int, 8 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Sugar scoop.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -Tea at wait station under soap dispenser. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under griddle grill.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Egg salad 08/28.
- 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. Egg salad 08-28.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 51f, Eggs 50f. Less than 4 hours. Chef discarded. Chicken 51f. Less than 4 hours. Chef placed in freezer. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Slicer blade guard. -Mixer head. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
7/10/2023· 2y 8mo ago
Visit ID: 8363486
Met Inspection Standards2 high, 1 int, 7 basic
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryers.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in double door cooler. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauerkraut. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 47f. Less than 4 hours. Advised to rapid chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Corrected On-Site