CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-01-28: Time extended 59 days. Time Extended

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. Employee handled visibly soiled wiping cloth then handled plate of food. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning

High Priority - Live, small flying insects found. 2 fruit flies not landing. Operator killed. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken soup and salsa, both marked 1/18. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. guacamole with tomato (51F - Cooling) since 11:00 at 2:58; pico de gallo (51F - Cooling) since 11:00 at 2:58 cut tomato (52F - Cooling) since 11:00 at 2:22 51F at 3:05 advised operator of proper cooling procedures. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - Cold Holding); cut lettuce (49F - Cold Holding) items over stocked in flip top cooler, per operator items not prepared or portioned today held out of temperature for 2.5 hours. Advised operator to move to walk in cooler to be brought to 41F. Operator did. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. guacamole with tomato (51F - Cooling) since 11:00 at 2:58; pico de gallo (51F - Cooling) since 11:00 at 2:58 cut tomato (52F - Cooling) since 11:00 at 2:22 51F at 3:05 advised operator of proper cooling procedures. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (110F - Hot Holding) ; enchilada sauce (115F - Hot Holding) per operator cooked rice held out of temp for 3 hours advised operator to reheat to 165F. Operator did. Enchilada sauce held out of temperature for less than an hour, advised operator to reheat to 165F. Operator did. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink evidenced by ice inside sink. Advised operator of proper use for handwashing sink. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Food stored on floor. Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above containers of various sauces in walk in cooler. Advised operator of proper storage. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler - salsa de burro, Red salsa, Green salsa and enchilada sauce all dated 09/01. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then touched salt shaker and handled spatula-operator instructed employee to remove gloves, wash hands and put on new gloves. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - raw shrimp (50F - Cooling) 1:45pm cooling since 9:30am operator stated soaked shrimp in room temperature water and put into hot line drawer more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - raw shrimp (50F - Cooling) 1:45pm cooling since 9:30am operator stated soaked shrimp in room temperature water and put into hot line drawer more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - shredded beef (127F - Hot Holding); sauce verde (125F - Hot Holding); chili sauce (125F) held under 2 hours - operator to stove for reheat. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink - bucket inside - operator removed. Corrected On-Site Warning

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/ five employees working at time of inspection. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station - operator provided. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer to check cold holding. Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic scoop submerged in Enchilada sauce in walk in cooler - operator removed. Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottle from from prep table. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table - operator removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses - operator removed. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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 - From follow-up inspection 2023-01-09: Currently taking the 360 training course. Will complete within 7 days. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Drawers - raw scallops and shrimp over cooked chicken and French fries - operator moved raw to lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line Make table - shredded cheese (43F-54 - Cold Holding) not portioned or prepared today held in an overfilled insert pan under. 4 hours - operator split and moved to cooler. Corrective Action Taken Warning

Intermediate - No certified food manager for establishment. 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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw beef in standing water - operator moved to cooler. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded Beef in walk in cooler, marked 8 days ago. See Stop Sale. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded Beef in walk in cooler, marked 8 days ago. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at wait station opened two days ago. Operator marked. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket in hand washing sink in bar. Bartender removed bucket. Corrected On-Site Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states shrimp ceviche cooked in lime, does not identify that shrimp is raw. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed blue cleaning chemical, not labeled at bar. Operator labeled spray bottle. Corrected On-Site Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at HWS on cookline. Operator had turned water line off. Operator turned water back on at time of inspection. Corrected On-Site Warning