MONTYS AT COCONUT GROVE
2550 S BAYSHORE DR, MIAMI 33133-4743
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
2
Basic
12
Total
16
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of Cajun butter. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Observed throughout establishment. Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout establishment. Repeat Violation
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at shared unisex employee only bathroom. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout kitchen and storage areas. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout establishment, kitchen and walkin coolers and freezers. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Observed throughout kitchen and dish washing area. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at both walk in freezers. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed for coolers at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed at standing reach in cooler next to cook line, containers of shrimp, snapper and raw chicken not covered. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at all coolers. Repeat Violation
- 03D-28-5:High Priority - Raw, in-shell clams/mussels/oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not cooled to 41 degrees Fahrenheit within 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at servers wait table in kitchen, ceviche (59F - Cold Holding); seafood salad (58F - Cold Holding); water melon (60F - Cold Holding). As per operator more than 4 hours. Chef voluntarily discarded. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags. Repeat Violation
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags at walk in cooler 1. Manager placed tag with batch. Corrected On-Site
Food safety inspection conducted on 3/19/2025 revealed 16 total violations (2 high priority, 2 intermediate, 12 basic).
Inspection on 2/25/2025
High Priority
0
Intermediate
3
Basic
18
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at all ice machines.
- 14-18-4:Basic - Beverage tubing/cold plate not separated from stored ice. Observed at both bar areas. Beverage tube in contact with drink ice. Employee removed and changed ice bins. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a rolling container of flour at hallway dry storage area. Chef removed. Corrected On-Site Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Observed throughout establishment.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout establishment. Repeat Violation
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at shared unisex employee only bathroom. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup of water stored on cutting board at cook line. Chef had employee remove and sanitize cutting board. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout kitchen and storage areas. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout establishment, kitchen and walkin coolers and freezers.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed in produce walk in cooler, boxes of limes stored on floor. Chef removed and stored onto shelves. Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Observed throughout kitchen and dish washing area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at both walk in freezers.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed at kitchen waiter station, spoons not inverted in storage tray.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at waiter station in kitchen, card board food trays not inverted at storage shelf. Chef inverted. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed at standing reach in cooler next to cook line, co trainers of shrimp, snapper and raw chicken not covered. Chef covered during inspection. Corrected On-Site
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at all coolers.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags. Repeat Violation
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed for new bus boy. Operator reviewed and signed form with employee. Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 21 total violations (0 high priority, 3 intermediate, 18 basic).
Inspection on 7/25/2024
High Priority
2
Intermediate
3
Basic
16
Total
21
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of sauce in the walk in cooler, a condiment cup used as a scoop.
- 36-36-4:Basic - Ceiling tile missing. Observed tile missing in liquor storage closet as well as in ice machine area. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in main kitchen area.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed through establishment. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed in main employee unisex bathroom. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout establishment.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment.
- 08B-38-4:Basic - Food stored on floor. Observed in walk in freezer, boxes of fries. Chef removed and stored on shelf. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor and boxes of walk in freezer. Observed in ice cream reach in freezer. Repeat Violation
- 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 a container of flour at dry storage hallway. Chef removed scoops. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at fryer cook line. Chef removed tongs from water. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in main restaurant restrooms for men and women, with employee access. Repeat Violation
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed at rear handwashing sink, next to walk in freezer, no trash can near sink to dispose paper towels.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in several reach in coolers at cook line. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at three compartment sink area, AC pipe leaking water onto floor. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Chef removed and stored on bench in kitchen. Corrected On-Site
- 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 cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line, crab cakes (54F - Cold Holding). As per chef crab cakes were stored in cooler since the night before on 7/24/24. Chef discarded crab cakes.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line, crab cakes (54F - Cold Holding). As per chef crab cakes were stored in cooler since the night before on 7/24/24. Chef discarded crab cakes.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed for oyster tags.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed chef with no probe thermometer available.
Food safety inspection conducted on 7/25/2024 revealed 21 total violations (2 high priority, 3 intermediate, 16 basic).
Inspection on 2/19/2024
High Priority
4
Intermediate
5
Basic
17
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing at ceiling above/next to rear griddle in kitchen.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout kitchen and prep area. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed trash can with not cover in shared employees bathroom. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board on prep line.
- 14-17-4:Basic - Dry storage area shelves with rust that has pitted the surface.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with no hair restraint preparing food.
- 14-11-5:Basic - Equipment in poor repair. Observed in kitchen area, floor stand mixer in poor repair with accumulation of rust on exterior of mixer.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed three boxes of fruit purée stored on floor in walk in cooler. Operator removed boxes from floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer located in hallway of establishment. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed containers of tongs, cooking utensils and ice cream scoops stored in standing water at 90°F inside kitchen. Manager started to heat water for tongs and utensils and discarded the water for the ice cream scoops. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee hand washing sign available at both bar area hand sinks. Employee found and began to place signs at hand wash sinks. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers in kitchen area soiled. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at rear of kitchen prep area. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed in walk in cooler containers of sauce and vegetable trays not covered. Employee placed covered on item. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at hand washing sink at entrance of kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched cooked potato bites to check temperature of them with bare hands. Manager had employee discard container of cooked potato bites into trash. Corrected On-Site
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched cooked potato bites to check temperature of them with bare hands. Manager had employee discard container of cooked potato bites into trash.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler at cookline raw mahi mahi over cooked shrimp. Employee removed raw fish and placed on lower shelf. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed none available heat hose under three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda spray nozzles soiled at both bar areas.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar area used as ice dump sink.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu raw tuna tartare and raw ceviche not identified on menu.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available in employee bathroom.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed plates of flan and key lime pie in reach in cooler not date marked. As per manager it was prepared 2/16/2024. Employee began placing dates onto items during inspection. **Corrective Action Taken**
Food safety inspection conducted on 2/19/2024 revealed 26 total violations (4 high priority, 5 intermediate, 17 basic).