CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR
2980 N FEDERAL HWY, Fort Lauderdale FL 33306
Last inspected Mar 30, 2026 · 10 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
AUG 24
JAN 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found. 2 fruit flies not landing. Operator killed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
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.
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.
Live, small flying insects found. 2 fruit flies not landing. Operator killed.
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.
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.
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.
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.
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator.
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.
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.
Food stored on floor.
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.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Used to store utensils Employee removed utensils
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dish machine at Bar
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee re washed and sanitize utensils
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink next to prep table Operator trolley
Spray bottle containing toxic substance not labeled. Bottle contains purple liquid identified as degreaser Operator labeled bottle
Bowl or other container with no handle used to dispense food. Used to scoop cooked rice Operator removed ite
Food stored on floor. Bag of black bean located in dry storage Operator placed on pallet
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 130F. Steam Table
Handwash sink used for purposes other than handwashing. Used to store scrubbers Hand wash sink next to soda fountain. Operator removed items
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking water from open glass container
No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar.
Wiping cloth sanitizing solution stored on the floor. Operator placed buckets on bottom shelf of prep table
Feb 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/
No handwashing sign provided at a hand sink used by food employees. Observed at two bar hand washing sinks.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Used to store Sanitizer bucket Manager removed bucket
No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced paper towel
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mens room
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Expo hand sink - bucket inside - operator removed.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station - operator provided.
No probe thermometer provided to measure temperature of food products. No probe thermometer to check cold holding.
Bowl or other container with no handle used to dispense food. Plastic scoop submerged in Enchilada sauce in walk in cooler - operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottle from from prep table.
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.
In-use tongs stored on equipment door handle between uses - operator removed.
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.