MONROE'S OF PALM BEACH
1000 N CONGRESS AVE, West Palm Beach FL 33409 · 561.687.4595
Last inspected Aug 25, 2026 · 20 visits since September 2023
JUL 25
DEC 25
APR 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on top of wooden door frame in the kitchen ( door leading to legends bar ) manager killed and cleaned the frame. 1 on floor under hand sink on cook line manager killed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040930 | Apr 10, 2026 | Jul 7, 2026 | $1,400 |
| 2--2025012636 | Dec 12, 2024 | Jun 20, 2025 | — |
| 2--2023072351 | Dec 7, 2023 | Jan 23, 2024 | $800 |
| 2--2023052615 | Sep 7, 2023 | Oct 5, 2023 | $400 |
| 2--2023016766 | Mar 17, 2023 | Apr 13, 2023 | $400 |
| 2--2018021721 | Apr 17, 2018 | May 22, 2018 | $400 |
Inspection history
20 visits, newest first
Aug 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves on to start working with foods without washing hands first; educated; employee washed hands
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vodka sauce dated 8/13 and cooked potatoes dated 8/17 in walk-in cooler; marked more than 7 days; See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vodka sauce dated 8/13 and cooked potatoes dated 8/17 in walk-in cooler; marked more than 7 days; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (129F - Hot Holding); melted butter (120F - Hot Holding) at cook line; as per operator food out of temperature for approximately 20 minutes; cook turned flame on to reheat back to 165 F;
Show the remaining 2 findings ▾
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Date miss no on all ROP meats like beef and pork and lamb; Advised to time mark; ROP pork chops missing date and time when food was ROP-ed operator fixed ( COS)
Water leaking from pipe under ice chest at second bar by the kitchen
Aug 25, 2026Call Back - Admin. complaint recommendedComplaint Investigation
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. melted butter (128F - Hot Holding); chicken stock (109F - Hot Holding) at cook line mashed potatoes (108-168F - Hot Holding) in steam table As per operator foods out of temperature for approximately 30 minutes; advised to reheat to 165 F;
Jul 15, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (128F - Hot Holding); chicken stock (109F - Hot Holding) at cook line mashed potatoes (108-168F - Hot Holding) in steam table As per operator foods out of temperature for approximately 30 minutes; advised to reheat to 165 F;
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.
Jul 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching clothing like pants and started to work with foods before washing hands; educated; employee washed hands;
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed kitchen employee with soiled long finger nails working with foods;
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork in walk-in cooler marked 7/3 See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork in walk-in cooler marked 7/3 See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55F - Cold Holding); beef (54F - Cold Holding); burgers (46F - Cold Holding); in cooler #1 at cook line; as per operator foods not prepared or portend today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55F - Cold Holding); beef (54F - Cold Holding); burgers (46F - Cold Holding); in cooler #1 at cook line; as per operator foods not prepared or portend today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (128F - Hot Holding); chicken stock (109F - Hot Holding) at cook line mashed potatoes (108-168F - Hot Holding) in steam table As per operator foods out of temperature for approximately 30 minutes; advised to reheat to 165 F;
Handwash sink at bar #1 used for purposes other than handwashing- utensils stored inside Removed
No paper towels or mechanical hand drying device provided at handwash sink at cook line and prep area; operator provided
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 not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan- last recorded on December / 2025 Advised to keep records updated;
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at the back of the kitchen; unable to turn on; other handwashing sinks available in the kitchen
Dead roaches on premises. Observed one dead roach inside ice bin- no ice inside; removed and cleaned;
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Lamb and beef ROP packages not properly labeled; advised to label;
Apr 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from char grill: mozzarella (53F - Cold Holding); boiled eggs (52F - Cold Holding); beef patties (51F - Cold Holding); walk in cooler: raw pork belly (45F - Cold Holding); raw skirt steak (45F - Cold Holding); eggplant rollatini (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator icing down all products.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top coolers are stained with black mold like substance. Can opener blade soiled with food debris. Operator removed can opener to be cleaned and sanitized.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards.
Apr 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from char grill: mozzarella (53F - Cold Holding); boiled eggs (52F - Cold Holding); beef patties (51F - Cold Holding); walk in cooler: raw pork belly (45F - Cold Holding); raw skirt steak (45F - Cold Holding); eggplant rollatini (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator icing down all products.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top coolers are stained with black mold like substance. Can opener blade soiled with food debris. Operator removed can opener to be cleaned and sanitized.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator got new quaternary sanitizer, rechecked 400ppm quaternary sanitizer.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Oyster tags not marked with last date served. Advised Operator to mark with last date served.
Dec 15, 2025Warning 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 ▾
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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm. Advised Operator to manually sanitize dishes in triple sink until machine repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone then handled clean equipment, clean knives and containers/food inside walk-in cooler without washing hands. Operator discussed with employee who then washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Glass door reach in; sour cream (45F - Cold Holding); opened half and half (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in; sour cream (45F - Cold Holding); opened half and half (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised Operator to acquire test kits.
Oyster tags not marked with last date served. Advised Operator to mark with last date served.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Toxic substance/chemical (floor cleaner) improperly stored on shelf in front of grill over clean plates. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Right side flip top cooler; cut tomatoes (50F - Ambient Cooling 2:15/50F 2:45). Operator stated tomatoes cut 1 hour prior, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; half and half (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Spray bottle containing toxic substance (isopropyl alcohol) not labeled. Operator labeled.
Dec 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. At dry storage; can of tuna dented on seam. See stop sale.
Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. At walk-in cooler; reduced oxygen packaged raw meat, packaged onsite lacking required information. Some packages labeled only with portion size. Date packaged on storage containers only. No other information/label on package. Approved HACCP plan states raw meat will be labeled with name of product, packaging date, instructions to keep it at 41F or below and expiration date. At walk-in cooler; reduced oxygen packaged cooked steak packaged onsite, no label. Operator discarded cooked steak.
Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings on floor in changing room, no food stored or prepared, separated from food/drink service areas by wall and door. Operator removed rodent droppings, cleaned/sanitized area.
Toxic substance/chemical improperly stored. At prep area outside walk-in cooler next to ice machine; butane fuel stored over clean dishes and utensils. Operator removed.
Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; raw in shell oysters, no tag. Operator replaced tag.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. At walk-in cooler; reduced oxygen packaged raw meat, packaged onsite lacking required information. Some packages labeled only with portion size. Date packaged on storage containers only. No other information/label on package. Approved HACCP plan states raw meat will be labeled with name of product, packaging date, instructions to keep it at 41F or below and expiration date.
Dead roaches on premises. Approximately 10 dead roaches in kitchen on floor in dry storage area. Operator removed dead roaches, cleaned/sanitized area.
Dec 3, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaged raw meat lacking required information. Some packages labeled only with portion size. Date packaged on storage container only. No other information/label on package.
Oct 3, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cheese. Operator moved raw shell eggs to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; sour cream (44F - Cold Holding); whipped cream (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; mashed potatoes (115F - Hot Holding). Operator stated potatoes cooked prior to being placed in steam table held less than 1 hour, moved to be reheated to 165F.
Toxic substance/chemical improperly stored. At bar; cleaning chemical stored on liquor rail with liquor bottles. Operator removed.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaged raw meat lacking required information. Some packages labeled only with portion size. Date packaged on storage container only. No other information/label on package.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. At walk-in cooler; non-food grade black "take out" bags used in direct contact with oysters. Operator removed bags.
Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; oyster container no tag. Operator produced/returned tag.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store cleaning supplies. Operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle containing glass cleaner not labeled. Operator labeled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line; visibly soiled/wet wiping cloth on cutting g board. Operator removed.
Feb 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 14, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use.
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. Establishment is vacuum packaging frozen fish, raw meat and raw poultry onsite, no approved HACCP plan.
Dec 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority4 Intermediate1 Basic
Show 11 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. Dishwasher (Chlorine 0ppm). Dispensing tubes inserted into wrong chemicals. Operator set up triple sink to quaternary 200ppm.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.At walk in cooler; raw scallops vacuum packaged on site, not frozen still sealed in packaging. See stop sale.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; kimchi prepared/dated 11/29/23. See stop sale.
Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; case of raw in shell oysters, no tag available. Operator unable to locate tag. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.At walk in cooler; raw scallops vacuum packaged on site, not frozen still sealed in packaging. See stop sale.
Identity of food or food product misrepresented. Menu offers Blue Pointe Oysters; establishment is selling/serving Westport Oysters.
No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; case of raw in shell oysters, no tag available. Operator unable to locate tag. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; béarnaise sauce (75F - Hot Holding). Operator stated being held using Time as a Public Health Control, no written plan available.
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. Establishment is vacuum packaging frozen fish, raw meat and raw poultry onsite, no approved HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior.
Sep 8, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach on top of wooden door frame in the kitchen ( door leading to legends bar ) manager killed and cleaned the frame. 1 on floor under hand sink on cook line manager killed
Roach excrement and/or droppings present. On bottom right corner of back panel of the cabinet at the top bar. Manager cleaned and sanitized.
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 one
Spray bottle containing toxic substance not labeled. At legends bar. Manager labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top white plastic part
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Legends bar unisex restroom.
Dead roaches on premises. One dead stuck on the bottom ledge of the cabinet at top bar. Manager cleaned and sanitized
Employee with no hair restraint while engaging in food preparation. Cook handling food on cook line without any hair restraint for loose head hair. He put on hat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
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.