THE MONROE
448 NORTH TERRY AVE
Sanford, Florida
Seminole County County
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 5 health inspection reports
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).