DirtyFLRestaurant Inspection Data

MONARCA MEXICAN CUISINE AND TEQUILA BAR

MONARCA MEXICAN CUISINE AND TEQUILA BAR located in ORMOND BEACH has undergone 8 health department inspections, achieving a 3.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 8 reports on file

1185 W GRANADA BLVD STE 5

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13518444

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense jalapeño. Operator discarded. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef in walk in cooler at 44°f.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee draining food into handwashing sink.

9/11/2025· 6mo ago

Visit ID: 10887093

Met Inspection Standards

1 int, 1 basic

  • 22-20-5:Basic - Interior of ice machine soiled.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

4/1/2025· 11mo ago

Visit ID: 10703566

Met Inspection Standards

1 high, 1 int, 4 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 22-20-5:Basic - Ice machine interior soiled.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop stored on top of ice machine. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs stored with cracks or broken shells. See stop sale.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

10/24/2024· 1y 4mo ago

Visit ID: 8728412

Met Inspection Standards

2 high, 1 int

  • 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. -queso in walk in cooler at 52°f. Cooked and placed in walk in cooler over 24 hours.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -queso in walk in cooler at 52°f. Cooked and placed in walk in cooler over 24 hours.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

4/23/2024· 1y 10mo ago

Visit ID: 8615704

Met Inspection Standards
  • N/A:No Violations Were Observed

2/20/2024· 2y ago

Visit ID: 8512198

Follow-up Inspection Required

3 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name, container with sugar. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Corrected On-Site Warning
  • 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. Warning
  • 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, cooked ground beef in walk in cooler. Corrected On-Site Warning

10/3/2023· 2y 5mo ago

Visit ID: 8511938

Met Inspection Standards
  • N/A:No Violations Were Observed

9/28/2023· 2y 5mo ago

Visit ID: 8350349

Follow-up Inspection Required

2 high, 1 basic

  • 14-11-5:Basic - Torn gasket on reach in cooler. Warning
  • 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. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 128°f at cookline. Operator pulled from stove top less than one hour ago. Operator moved back to stove. Warning