Neighbourhood
Monticello32344
Restaurants27
Spotless inspections39%
Ordered shut0
Fines$1k
A 19B 2D 1Not rated 5
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Operating with an expired Division of Hotels and Restaurants license.
High priorityBURGER KING →Aug 7, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line cut tomatoes 50, pico 52, sour cream 51. Chef base krab 55, chicken 56.
High priorityEL JALISCO →May 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line cut tomatoes 50, pico 52, sour cream 51. Chef base krab 55, chicken 56.
High priorityEL JALISCO →May 4, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over bottle beer.
High priorityTHE SOCIAL MONTICELLO 2.0 →Feb 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 51, marinara 49. Less than 4 hours per operator. Unit was turned down during inspection.
High priorityTHE MANN'S DOGHOUSE →Nov 21, 2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steaks and hamburger patties.
High priorityEL JALISCO →Oct 8, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 60°F, hamburger patties 61°F, in cooler from previous day. Discarded by operator.
High priorityEL JALISCO →Oct 8, 2025
Toxic substance/chemical improperly stored. Degreaser on line counter.
High priorityEL JALISCO →Oct 8, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 51°F, potato salad 49°F, Less than 4 hours per operator. Iced during inspection.
High priorityJACKIES BRICK HOUSE EATERY LLC →Oct 7, 2025
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. 0 ppm chlorine, tubing adjusted rechecked at 100 ppm chlorine.
High priorityVJ'S FLORIDA GRILL AND BARBECUE →Aug 15, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 59°F, chicken 60°F, Less than 4 hours per operator items put in walk-in freezer. Per operator cooler temperature was 38°F at 10:30.
High priorityVJ'S FLORIDA GRILL AND BARBECUE →Aug 15, 2025
Operating with an expired Division of Hotels and Restaurants license.
High priorityCOWGIRL CHUCK WAGON →Jun 17, 2025