MONROE
448 NORTH TERRY AVE, Orlando FL 32801 · 407-252-1742
Last inspected Feb 6, 2026 · 9 visits since July 2023
FEB 24
AUG 24
JAN 25
AUG 25
FEB 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic aioli made with fresh garlic 60F less than 4 hours per operator. Operator immediately put on ice for temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022036159 | May 17, 2022 | Aug 15, 2022 | $200 |
Inspection history
9 visits, newest first
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar tested at 00ppm chlorine. Operator replaced sanitizer. Retested at 50ppm chlorine
Handwash sink used for purposes other than handwashing. Food debris and rack in hand sink At coffee bar. Operator removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has plan but is incomplete, needs to add fried chicken.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 7 findings ▾
Spray bottle containing toxic substance not labeled. Sanitizer. Operator labeled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on shelf. Operator inverted
Cutting board has cut marks and is no longer cleanable. -Small cutting board on first prep cooler on. Cook line. Operator removed
Equipment and utensils not properly air-dried - wet nesting. Plastic bins. Operator separated to be air dried
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler
Old labels stuck to food containers after cleaning. Some plastic containers
Standing water in bottom of reach-in-cooler. - in beer coolers at bar
Aug 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 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. Prep person dropped off dirty dishes then began to label container of food. Immediately advised to wash hands. Employee immediately washed hands at designated hand sink.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked bacon in drawer cooler. Operator immediately corrected
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken made at 11am per operator. Operator immediately put correct time on container
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting. Plastic bins on storage shelves. Operator immediately separated bins to properly air dry.
Floor soiled/has accumulation of debris. In walk in freezer
Standing water in floor drain/floor drain draining very slowly. Standing water on floor under cooler at bar And under cooler at coffee bar bar.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in back prep area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over creme brûlée in walk in cooler. Operator immediately removed. Advised to remove labels/stickers on produce before washing
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock in walk in cooler. Prepared on 1/25 per operator. Operator immediately dated.
Equipment in poor repair. Gasket in cooler at coffee bar
In-use tongs stored on equipment door handle between uses. Operator immediately removed
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed Avocados over onions and radish in salad prep cooler. -Unwashed strawberries and blue berries over cream in side prep cooler. Operator immediately corrected all items
Working containers of food removed from original container not identified by common name. -Chicken dredge. -chicken stock in walk in cooler. Operator immediately labeled both items
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken
Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers
Oct 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken
Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers
Aug 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken
Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers
No conspicuously located ambient air temperature thermometer in holding unit. In front prep coolers
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep coolers on cook line; cauliflower (47F - Cold Holding); cut tomatoes (47F - Cold Holding); beef 2hrs (44F - Cooling); less than 4hrs per operator. Advised operator to put on ice or on time plan. gravy (44-46F - Cold Holding); chicken buffaloe (46F - Cold Holding); raw chicken, cooked potatoes, (46F - Cold Holding); a In walk in cooler. Less than 4hrs per operator. Operator immediately put items on ice for temperature recovery
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. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken
Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers
No conspicuously located ambient air temperature thermometer in holding unit. In front prep coolers
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of French toast batter containing raw egg. Stored over containers of sauce and cooked veggies. Operator immediately moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic aioli made with fresh garlic 60F less than 4 hours per operator. Operator immediately put on ice for temperature recovery
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table at cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 prep persons wearing watches
Equipment and utensils not properly air-dried - wet nesting. Operator removed to be properly air dried
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning. On plastic containers on dry dish storage rack. Operator removed to be cleaned.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose from water bib in mop sink not below flood room. Operator cut hose to more than 1 inch above flood rim
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Macaroni sauce made on site dated july 19 Tomato paste dated 6/2. Operator discarded both items
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.
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. While employee was handling container of sauce, lid dropped to the floor. Employee put lid back on container Employee continued to handle other containers of food without washing hands
Toxic substance/chemical improperly stored. Butane on shelf above make table
Employee eating in a food preparation or other restricted area. Employee drinking from canned drink on cook line. Informed manager
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 food employees wearing watches. Bar tender wearing watch
Employee with no beard guard/restraint while engaging in food preparation. Multiple food employees.
Food contaminated by unsanitized equipment or utensil. While employee was handling container of sauce, lid dropped to the floor. Employee put lid back on container. No contamination of food observed. Informed operator.
Ice scoop handle in contact with ice. At bar
In-use wet wiping cloth/towel used under cutting board.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at far right of cook line
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.