MONTEGO BAY GRILLE & CAFE
4395 N STATE RD 7, Lauderdale Lakes FL 33319 · 954 731 9224
Last inspected Aug 25, 2026 · 8 visits since September 2023
FEB 25
APR 25
SEP 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in flip top cooler, cut cabbage (44F - Cold Holding). Operator stated prepared less than two hours ago.
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Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in hallway, raw chicken and beef stored in same container. Operator started to moved raw items to different shelves.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, shelf under prep table has accumulation of food debris and grease.
Jan 30, 2026□ 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 ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test kit when using chlorine as the main sanitizer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom to the back of establishment does not have a self closing door.
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Observed in reach in cooler to back of establishment- -cooked beans (51F - Cold Holding); cooked rice (58F - Cold Holding); brown stew chicken (51F - Cold Holding). Per operator items were not prepared or portioned today items were left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler to back of establishment- -cooked beans (51F - Cold Holding); cooked rice (58F - Cold Holding); brown stew chicken (51F - Cold Holding). Per operator items were not prepared or portioned today items were left in cooler over night exceeding 6 hours. See stop sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test kit when using chlorine as the main sanitizer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom to the back of establishment does not have a self closing door.
Cutting board has cut marks and is no longer cleanable. Observed at triple sink, white cutting board has cut marks and is no longer cleanable. Operator replaced with new white cutting board during the inspection.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, standing water with utensils 80°F. Operator discarded water.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer bathroom dies not have self closing door.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen m soiled cardboard on floor in front of three compartment sink.
Cutting board has cut marks and is no longer cleanable. Small cutting boards have deep cut marks.
Wall soiled with accumulated grease, food debris, and/or dust. Walk behind three compartment sink soiled with good debris and mold like substance
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47-51F - Cooling) per employee prepared yesterday held in cooler overnight. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. season raw stew chicken (44-45F - Cold Holding) per employee prepared yesterday and held in cooler overnight. Not portion or prep today Observed cooked pork (47-51F - Cooling) per employee prepared yesterday held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler season raw stew chicken (44-45F - Cold Holding) per employee prepared yesterday and held in cooler overnight. Not portion or prep today.See stop sales.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm. Operator remade solution rechecked 100 Ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (47-51F - Cooling) in deep cover container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
Cardboard used to line nonfood-contact shelves. Observed cardboard used to line cook line shelves
Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024 Operator provided updated license.
In-use wet wiping cloth/towel used under cutting board. Employee removed
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen employee placed in sanitizer solution.
Working containers of food(salt)removed from original container not identified by common name. Employee labeled
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish not commercially packaged stored over ready to eat food in reach in freezer. Operator rearranged freezer so ready to eat food is away from raw food.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish in reach in freezer. Operator moved chicken to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in flip top cooler, cut cabbage (44F - Cold Holding). Operator stated prepared less than two hours ago.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink at front counter.
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt fish (110-120F - Hot Holding) in hot holding unit per operator less four hours. Employee move to reheat.
Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink in kitchen employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
Equipment in poor repair. Observed torn gaskets on turbo air reach in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of dried beans the handle in contact with the beans
In-use wet wiping cloth/towel used under cutting board.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting In mop bucket
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on table opposite stove.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken quarters over fish not commercially packaged in freezer chest located by rear kitchen door. Operator reversed products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed (salt fish 119F - Hot Holding) front counter hot holding unit per operator less than 1 hour. Operator adjusted temperature.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+. Operator diluted solution rechecked 100 Ppm
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths
No paper towels or mechanical hand drying device provided at handwash sink. Located at front counter next to flip top cooler. Operator replaced
Current Hotel and Restaurant license not displayed. Operator text picture
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 120F on top of stove
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.