MONARCA'S AUTHENTIC MEXICAN CUISINE BAR & GRILL
1604 SE 46 ST, Cape Coral FL 33904 · 239-540-9533
Last inspected Jul 30, 2026 · 10 visits since July 2023
JUL 24
OCT 24
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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. Provided operator with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024002259 | Nov 28, 2023 | Jan 25, 2024 | $200 |
| 7--2020001483 | Dec 16, 2019 | Feb 14, 2020 | $200 |
Inspection history
10 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Nonfood-grade bags used in direct contact with almonds. Operator switched almonds to food grade container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese 45F cold hold less than 4 hours. Operator turned down reach in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cook line near handwash sink and hose bibb behind establishment.
Current Hotel and Restaurant license not displayed.
Show the remaining 6 findings ▾
Cutting board has cut marks and is no longer cleanable. Cook line.
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. Operator removed employee beverage.
Floor soiled/has accumulation of debris and heavy grease underneath fryers and stove at cook line.
No handwashing sign provided at a hand sink at bar used by food employees.
Old labels stuck to food containers after cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen mac n cheese thawing at room temperature. Operator placed in reach in cooler thaw.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink used for purposes other than handwashing. Observed tub of raw ground beef stored in hand wash dink in back food prep area. Educated operator on hand wash sink only. Operator removed tub.
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. Operator removed beverage.
Employee with no hair restraint while engaging in food preparation. Cook. Cook put on hat.
Food not stored at least 6 inches off of the floor. Observed box of frozen pork stored on floor in walk in freezer. Operator placed boxes off of floor.
Ice buildup in walk-in freezer.
In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop.
No handwashing sign provided at a hand sink in back food prep area used by food employees.
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator placed employee beverage on bottom shelf.
Soiled dry wiping cloth in use. Operator removed cloths.
Time/temperature control for safety food thawed in an improper manner. Observed tub of raw frozen ground beef thawing at room temperature inside hand wash sink. Operator turned on cool running water and put ice on top.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with tortillas. Educated operator on using food grade containers. Operator switched to food grade bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ice cream mix 49F cold hold less than 4 hours. Operator double panned cream mix with ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tomato sauce 118F hot hold less than 4 hours. Operator reheated sauce in stove.
Handwash sink used for purposes other than handwashing. Observed soiled utensils stored in hand wash sink in back food prep area. Operator removed utensils.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle containing toxic substance not labeled.
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.
Floor soiled/has accumulation of debris and grease underneath fryers at cook line.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Single-service articles not stored inverted or protected from contamination. Coffee filters.
Jan 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with corn husks. Operator switched to food grade container.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat sauce in walk in cooler. Operator switched raw hamburger to bottom shelf.
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.
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 personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored in food prep table. Operator properly stored cellphone.
Food not stored at least 6 inches off of the floor. Observed container of black beans stored on floor in walk in freezer. Operator corrected.
Jul 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee not changing gloves and washing hands after touching trash container. Educated employee. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed roasted corn 58F cold hold, cheddar cheese 59F cold hold, raw salmon 60F cold hold, raw bacon 59F cold hold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed roasted corn 58F cold hold, cheddar cheese 59F cold hold, raw salmon 60F cold hold, raw bacon 59F cold hold hold more than 4 hours in reach cooler next to hot holding units at cook line. Stop Sale. Operator discarded time/temperature control for safety foods. Observed Salsa 50 F cold hold less than 4 hours. Operator added more ice.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to rinse cup.
Soap dispenser at handwash sink not working/unable to dispense soap. Men's restroom near kitchen side.
Ceiling/ceiling tile shows damage or is in disrepair. Dishwash area.
Floor soiled/has accumulation of debris/grease underneath fryers at cook line. Educated operator on importance of not having accumulation of grease.
Working containers of food removed from original container not identified by common name. Sugar and cocoa containers at service station. Educated operator on labeling containers.
Nov 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork 109F hot hold, tomatillo salsa 108F hot hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Educated operator on maintaining foods at 135F or above.
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with tortillas at cook line. Educated operator on using food grade containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 71F cold hold more than 4 hours. Stop Sale. Operator discarded chopped tomatoes. Observed Cut lettuce 54F less than 4 hours. Operator double panned lettuce with ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork 109F hot hold, tomatillo salsa 108F hot hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Educated operator on maintaining foods at 135F or above.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink.
Spray bottle at hand wash sink at cook line containing toxic substance not labeled. Operator labeled bottle.
Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned.
Ceiling above tortilla warmer at wait station soiled with accumulated food debris, grease substance. Operator cleaned.
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. Cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweat shirt stored on shelving next clean containers at cook line. Operator removed sweat shirt.
Employee with no hair restraint while engaging in food preparation. Cooks at cook line. Educated operator on importance of wearing hair restraints when working with food.
Floor soiled/has accumulation of debris/grease at cook line.
Food not stored at least 6 inches off of the floor. Observed crates of onions stored on floor in walk in cooler. Operator fixed.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot hold unit at cook line not properly sealing to maintain temperature.
In-use ice scoop stored on top of ice machine between uses. Educated operator on proper storage of ice scoops. Operator fixed.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on having hand wash sign.
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator placed employee beverage on bottom shelf.
Stored food not covered. Observed precooked shrimp and precooked beans in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. Sugar/salt container in back food prep area. Educated operator on importance of labeling.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate14 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with tortillas at cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over raw bacon in walk in cooler. Operator switched raw hamburger to proper location.
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less more than 24 hrs at cook line. Stop Sale. Operator discarded raw shell eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Precooked ground beef 123F hot hold, precooked shredded chicken 119F hot hold less than 4 hours. Educated operator on maintaining time/temperature control for safety foods at 135F or above. Operator turned up hot holding unit and reheated time/temperature control for safety foods to 165F.
Toxic substance/chemical improperly stored by bottled beverages at bar. Operator switched chemicals to floor.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cook line. Educated operator on vacuum breakers.
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. Provided operator with written procedures.
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. Operator completed forms before leaving inspection.
Soap dispenser at handwash sink not working/unable to dispense soap at bar. Educated operator on having soap at hand wash sink. Operator replaced batteries. Operator placed soap at hand wash sink.
Current Hotel and Restaurant license not displayed.
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 with no hair restraint while engaging in food preparation. Cook and food preparers in back food prep area.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot hold unit at cook line not properly sealing to maintain temperature.
Ice scoop handle in contact with ice. Operator corrected scoop.
In-use ice scoop stored on top of ice machine between uses. Educated operator on proper storage of ice scoop. Operator placed ice scoop in container.
In-use knife/knives stored in cracks between pieces of equipment. Back food prep area. Operator properly stored.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs.
In-use utensil in non-time/temperature control for safety food rice/sugar/beans in dry storage not stored with handle above top of food within a closed container.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at inside bar and Men's restrooms. Educated operator on having hand wash signs.
Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cool at wait station. Operator switched employee beverage to bottom shelf.
Soiled dry wiping cloth in use.
Wall soiled with accumulated gray-like substance underneath spray table in dishwash area.
Working containers of food removed from original container not identified by common name. Sugar container.
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.