CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR
91 E PROSPECT RD., Oakland Park FL 33334 · 754-216-2295
Last inspected Jul 28, 2026 · 7 visits since September 2023
JAN 24
JUL 24
NOV 24
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo - ice bath - salsa (45-46F). Per operator items holding approximately 3 hours. Observed water/ice level too low. Item not prepped or portioned today. Operator placed in larger pan to submerge items in ice/water bath. 2. Cookline - grill drawers -raw chicken (45-47F); raw beef (45-47F); raw fish (45-47F). Per operator items in unit almost 4 hours. Observed grill drawer slightly open. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - rice (120-128F - Hot Holding). Per operator item holding approximately 3 hours. Observed vent from hood blowing directly into product. Reviewed proper hot holding. Operator voluntarily discarded.
Equipment drain line draining into handwash sink. AC drain line draining into Cookline hand sink.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A\00A0
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered Cookline, put on gloves and began to cook on the grill without first washing hands. Reviewed proper procedures and employees washed washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - Raw beef stored over ready to eat berries. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Expo - ice bath - salsa (45-46F). Per operator items holding approximately 3 hours. Observed water/ice level too low. Item not prepped or portioned today. Operator placed in larger pan to submerge items in ice/water bath. 2. Cookline - grill drawers -raw chicken (45-47F); raw beef (45-47F); raw fish (45-47F). Per operator items in unit almost 4 hours. Observed grill drawer slightly open. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam table - rice (120-128F - Hot Holding). Per operator item holding approximately 3 hours. Observed vent from hood blowing directly into product. Reviewed proper hot holding. Operator voluntarily discarded.
Equipment drain line draining into handwash sink. AC drain line draining into Cookline hand sink.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Mar 31, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Covered waste receptacle not provided in women's bathroom.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Manager set up 3 compartment sink
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed hands with soap and warm water
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present.
No Heimlich maneuver/choking sign posted.
Wall soiled with accumulated grease. Behind prep table. Wall behind dishwasher
Water leaking from pipe. Pipe attached to dishwasher
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Door in front of ice machine
Faucet/handle broken at plumbing fixture.
Floor area(s) covered with standing water. In kitchen next to flip top cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Behind Dishwasher
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid Insecticide located on Dough mixer
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes then change task to cutting peppers without changing gloves
Handwash sink not accessible for employee use at all times. Hand wash sink located next to 3 compartment sink
Floor not cleaned when the least amount of food is exposed.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
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. Observed chlorine 10 Ppm. Operator primed rechecked 50 Ppm.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email operator poster.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedures
Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink next to dishwasher.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips for three compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 130F. Operator moved utensil to apply heat.
Observed mahi and salmon Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packaging
Soiled dry wiping cloth in use. Observed soiled dry towel in use on cook line. Employee removed
Working containers of salt removed from original container not identified by common name. Operator labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.