Casa Monarca Mexican Restaurant and Tequila Bar
Last inspected: Mar 30, 2026
100
Score
Across the available record, Casa Monarca Mexican Restaurant and Tequila Bar has 13 inspections on file, the first dated 2022. The most recent report on file is from Mar 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited three times.
The city-wide average for Fort Lauderdale sits at 80, putting Casa Monarca Mexican Restaurant and Tequila Bar on the better side of that line. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
No violations found.
100
Jan 28, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-01-28: Time extended 59 days. **Time Extended**
53B-05-5
90
Jan 27, 2026
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
19
Sep 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
78
Jan 24, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to prep table Operator trolley **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle contains purple liquid identified as degreaser Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop cooked rice Operator removed ite **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Bag of black bean located in dry storage Operator placed on pallet **Corrected On-Site**
08B-38-4
74
Aug 8, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice at 130F. Steam Table
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrubbers Hand wash sink next to soda fountain. Operator removed items **Corrected On-Site**
31A-11-4
Basic - 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 drinking water from open glass container
12B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed buckets on bottom shelf of prep table **Corrected On-Site**
21-38-4
58
Feb 28, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at two bar hand washing sinks.
31B-04-4
86
Jan 12, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used to store Sanitizer bucket Manager removed bucket **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced paper towel **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mens room
31B-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
67
Sep 12, 2023
Routine - Food
No violations found.
100
Sep 11, 2023
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler - salsa de burro, Red salsa, Green salsa and enchilada sauce all dated 09/01. **Warning**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then touched salt shaker and handled spatula-operator instructed employee to remove gloves, wash hands and put on new gloves. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - raw shrimp (50F - Cooling) 1:45pm cooling since 9:30am operator stated soaked shrimp in room temperature water and put into hot line drawer more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - raw shrimp (50F - Cooling) 1:45pm cooling since 9:30am operator stated soaked shrimp in room temperature water and put into hot line drawer more than 4 hours - see stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - shredded beef (127F - Hot Holding); sauce verde (125F - Hot Holding); chili sauce (125F) held under 2 hours - operator to stove for reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink - bucket inside - operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ five employees working at time of inspection. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station - operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer to check cold holding. **Warning**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Plastic scoop submerged in Enchilada sauce in walk in cooler - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottle from from prep table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table - operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses - operator removed. **Corrected On-Site** **Warning**
10-20-4
26
May 3, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. 1. 5 gallon bucket of soup in walk-in cooler 2. Container of rice in dry storage. 3. Containers of dried beans. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef 40F in standing water. Operator removed and began prepping ground beef. **Corrected On-Site** **Repeat Violation**
06-01-5
86
Nov 9, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Drawers - raw scallops and shrimp over cooked chicken and French fries - operator moved raw to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line Make table - shredded cheese (43F-54 - Cold Holding) not portioned or prepared today held in an overfilled insert pan under. 4 hours - operator split and moved to cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw beef in standing water - operator moved to cooler. **Corrected On-Site** **Warning**
06-01-5
58
Aug 22, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Casa Monarca Mexican Restaurant and Tequila Bar last inspected?
The most recent health inspection at Casa Monarca Mexican Restaurant and Tequila Bar on file is from Mar 30, 2026. The public record contains 13 inspections in total.
What is the most common violation at Casa Monarca Mexican Restaurant and Tequila Bar?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Casa Monarca Mexican Restaurant and Tequila Bar.
How does Casa Monarca Mexican Restaurant and Tequila Bar compare to other restaurants in Fort Lauderdale?
Casa Monarca Mexican Restaurant and Tequila Bar most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Casa Monarca Mexican Restaurant and Tequila Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Casa Monarca Mexican Restaurant and Tequila Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Casa Monarca Mexican Restaurant and Tequila Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Casa Monarca Mexican Restaurant and Tequila Bar inspected?
Based on the inspection history on file, Casa Monarca Mexican Restaurant and Tequila Bar is inspected around four times per year on average.
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