MONKEY BAR & STEAKHOUSE
1428 LAFAYETTE ST, Cape Coral FL 33904 · 239-549-8800
Last inspected Aug 21, 2026 · 11 visits since September 2023
SEP 24
DEC 24
AUG 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed. Observed baked potatoes 79F cooling overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023069916 | Oct 31, 2023 | Jan 16, 2024 | $160 |
Inspection history
11 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed. Observed baked potatoes 79F cooling overnight. Stop Sale. Operator discarded potatoes.
Dented/rusted cans present. See stop sale. Observed three 11oz cans mandarins and ine 6lb can of marinara sauce dented. Operator discarded cans.
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 concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer and called technician.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed. Observed baked potatoes 79F cooling overnight.
Toxic substance/chemical improperly stored by clean equipment at bar. Operator removed chemical.
Observed: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. Time extend for next unannounced inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on top of slicer.
Food not stored at least 6 inches off of the floor. Observed boxes of frozen seafood stored on floor in walk in freezer.
Objectionable odors in bathroom or other areas of the establishment. Women's restroom.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 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 concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 100 ppm.
Handwash sink used for purposes other than handwashing. Observed utensil dish rack stored in hand wash sink at wait station. Observed hand wash sink at cook line used to rinse cloth. Educated operator on hand wash sink only. Operator removed rack.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. Time extend for next unannounced inspection.
In-use ice scoop stored on soiled surface between uses. Operator placed ice scoop in food grade container.
In-use spatulas at cook line stored in cracks between pieces of equipment.
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit door.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator redid sanitizer. Rechecked concentration at 100 pom.
Clam/mussel/oyster tags not marked with last date served. Educated operator on the importance of having last date served on tags.
Handwash sink used for purposes other than handwashing. Observed utensil dish rack stored in hand wash sink at wait station. Educated operator on hand wash sink only.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. Time extend for next unannounced inspection.
Floor area underneath dish machine covered with standing water.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor. Wait station.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 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 concentration at 0 ppm. Operator primed sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked potatoes 73F cold hold less than 4 hours. Operator placed potatoes on shallow tray and placed in walk in cooler.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait station used to rinse knife.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor at inside bar.
In-use spatulas stored in cracks between pieces of equipment.
Soiled dry wiping cloth in use. Operator discarded soiled cloth.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink at wait station blocked by dish rack. Operator removed dish rack.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
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.
Food not stored at least 6 inches off of the floor. Observed buckets of food stored on floor in walk in cooler. Educated operator on importance of storing food off of floor.
In-use knife/knives stored in cracks between pieces of equipment.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Single-service articles improperly stored. Coffee filters.
Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at outside bar. Educated operator on importance of preventing standing water.
Mar 13, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of ketchup. Operator discarded can.
Nonfood-grade bags used in direct contact with bread in walk in cooler.
Toxic substance/chemical improperly stored. Observed bleach stored on slicer. Operator removed bleach.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer. Educated operator on storing food 6 inches off of floor.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed paint peeling in outside of mixer.
Nonfood-contact surface soiled with grease, food debris on outside of equipment. Observed buildup of dust on fan over food prep table.
Reach-in cooler shelves with rust that has pitted the surface. 1st beverage reach in cooler on right at outside bar entrance.
Single-service articles improperly stored. Observed box of single-service cups stored on floor in dry storage.
Soiled dry wiping cloth in use.
Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at bar.
Stored food not covered. Cut fruits at bar. Operator placed plastic wrap over fruits.
Wall soiled with accumulated gray-like substance underneath three compartment sink near walk in freezer.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat celery. Educated operator on proper separation of raw animal foods. Operator placed container of shrimp on bottom shelf.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast 103F hot holding less than 4 hours. Operator will use Time as a Public Health Control and discard roast after 4 hours
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
Oyster tags not marked with last date served.
Spray bottle containing toxic substance not labeled. Bar. Operator labeled bottle.
Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Cook line.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris on outside of equipment.
Single-service articles improperly stored. Observed box of single-service cups stored on floor in dry storage.
Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at bar.
Wall soiled with accumulated gray-like substance in dishwash area.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats.
Sep 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dressings in walk in cooler. Operator switched raw shell egg to bottom shelf.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw meats.
Spray bottle containing toxic substance not labeled. Outside bar.
Accumulation of debris on exterior of warewashing machine.
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. Educated operator on taking fish out of bag before thawing. Operator took fish out of bag.
Current Hotel and Restaurant license not displayed.
Open dumpster lid. Educated operator on importance of keeping dumpster lid closed.
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.