THE MONROE
448 NORTH TERRY AVE
Sanford, Florida
Seminole County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket in cooler at coffee bar
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed Avocados over onions and radish in salad prep cooler. -Unwashed strawberries and blue berries over cream in side prep cooler. Operator immediately corrected all items Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Chicken dredge. -chicken stock in walk in cooler. Operator immediately labeled both items Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Chicken stock in walk in cooler. Prepared on 1/25 per operator. Operator immediately dated. Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
- 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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken Warning - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-12-17: Operator has been in contact with Division and is waiting on approval **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/8/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended**
- 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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken Warning - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended**
Food safety inspection conducted on 10/8/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/9/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers - From follow-up inspection 2024-08-09: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front prep coolers - From follow-up inspection 2024-08-09: **Time Extended**
- 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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken Warning - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 8/8/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front prep coolers
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep coolers on cook line ; cauliflower (47F - Cold Holding); cut tomatoes (47F - Cold Holding); beef 2hrs (44F - Cooling); less than 4hrs per operator. Advised operator to put on ice or on time plan. gravy (44-46F - Cold Holding); chicken buffaloe (46F - Cold Holding); raw chicken , cooked potatoes, (46F - Cold Holding); a In walk in cooler. Less than 4hrs per operator. Operator immediately put items on ice for temperature recovery **Corrective Action Taken** 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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken Warning
Food safety inspection conducted on 8/8/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table at cook line
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 prep persons wearing watches
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator removed to be properly air dried Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers on dry dish storage rack. Operator removed to be cleaned. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of French toast batter containing raw egg. Stored over containers of sauce and cooked veggies. Operator immediately moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic aioli made with fresh garlic 60F less than 4 hours per operator. Operator immediately put on ice for temperature recovery **Corrective Action Taken**
Food safety inspection conducted on 2/9/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 7/28/2023
High Priority
5
Intermediate
0
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking from canned drink on cook line. Informed manager
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 food employees wearing watches. Bar tender wearing watch
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple food employees. Corrected On-Site
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. While employee was handling container of sauce, lid dropped to the floor. Employee put lid back on container. No contamination of food observed. Informed operator.
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at far right of cook line
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose from water bib in mop sink not below flood room. Operator cut hose to more than 1 inch above flood rim Corrected On-Site
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Macaroni sauce made on site dated july 19 Tomato paste dated 6/2. Operator discarded both items Corrected On-Site
- 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.
- 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. While employee was handling container of sauce, lid dropped to the floor. Employee put lid back on container Employee continued to handle other containers of food without washing hands
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane on shelf above make table
Food safety inspection conducted on 7/28/2023 revealed 12 total violations (5 high priority, 0 intermediate, 7 basic).