La Monja Blanca Restaurant
Last inspected: Feb 2, 2026
35
Score
Going back to 2023, La Monja Blanca Restaurant has 11 inspections in the public record. The newest entry in the record is dated Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 12 violations before.
When inspectors have written things up, “food being cooled by nonapproved method as evidenced” has been the most frequent reason, cited four times.
Compared to other Palm Springs restaurants (averaging 82), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored above containers of cooked ready to eat shrimp. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (110F - Hot Holding) on kitchen stove top for less than 3 hours. Operator increased burner strength and began reheating to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket at triple sink 200ppm. Reviewed use of color scale on test strips with operator. Operator diluted solution, retesting at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner not labeled at dining room trash can. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. melon (48F - Cooling for 2 hours at 1:25, 48F at 2:00) in deep filled covered container at front counter reach in cooler. Operator removed covering to help increase rate of cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
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/
53A-05-6
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed scallions stored above open containers of cooked pork mix in reach in cooler.
08B-17-4
Basic - Current Hotel and Restaurant license not displayed. Expired license posted.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on in use kitchen prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter around kitchen handwashing sink.
36-27-5
35
Sep 9, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, dish washer is not using chlorine sanitizer to properly sanitize dishes. Advised operator to not use dishes until properly sanitized. Employee set up 3 compartment sink to properly wash, rinse, and sanitize dishes. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef, not all commercially packaged stored over bags of ice. Advised operator of proper storage. Operator stated he would correct.
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw chicken stored over raw beef. Advised operator of proper storage. Operator stated he would correct. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, chlorine sanitizing solution 200+ppm exceeding the maximum amount allowed for concentration. Advised operator of proper strength. Operator corrected to chlorine 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter reach in cooler, cut melon (50F - Cooling)@11:41 since 11:00, 49F @12:32. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into freezer to fascia it ate cooling process. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At front counter, hand sink used for other purposes as evident by food debris in sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, eggs are indicated and served to customers request and not indicated by consumer advisory or an asterisk to inform they are served undercooked. **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Repeat Violation**
16-37-1
37
Jun 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, no date marking on foods prepared onsite and stored over 24 hours. Advised operator of proper date marking. - From follow-up inspection 2025-06-13: Same **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings stored in dry storage on top of bags of rice. - From follow-up inspection 2025-06-13: Same, operator removed **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2025-06-13: Same, operator closed **Time Extended**
33-16-4
82
Jun 12, 2025
Routine - Food
9 critical violations. 5 major violations. 9 minor violations.
View 23 violations
High Priority - Dented/rusted cans present. See stop sale. 3 cans of condensed milk dented. See stop sale.
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then touched clean plates without washing hands. Advised operator of proper handwashing.
12A-27-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw meat, change gloves and began working with food without washing hands. Advised operator of proper handwashing.
12A-12-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used in direct contact with food.-Pork filled tortillas. Operator removed paper towel **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw chicken stored over raw beef. Advised operator of proper storage.
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches crawling in dry storage. **Warning**
35A-05-4
High Priority - 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. At reach in cooler, cooked chorizo (57F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 7:00am. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked chorizo (57F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 7:00am. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (116F - Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat product to 165F.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter reach in cooler; cut melon (61F - Cooling)@3:20 since 1:00, 49F@ 4:04; horchata (49F - Cooling)@3:20 since 1:00, 49F @ 4:05, at the current rate, items will not reach 41F within 4 hours. Operator placed items into reach in freezer to fascilitate cooling.
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs served on menu to customers request with no consumer advisory or asterisk to indicate raw product.
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer. **Repeat Violation**
16-37-1
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/ No CFM on duty with 4 or more employees present at beginning of inspection. Owner/CFM came approximately 15 minutes after beginning of inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, no date marking on foods prepared onsite and stored over 24 hours. Advised operator of proper date marking.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Refrigerator doors soiled with food debris, throughout kitchen.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored on shelf, not inverted.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings stored in dry storage on top of bags of rice.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls stored on shelf with water inside. Wet nesting
24-08-4
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
Basic - Food stored on floor. At dry storage, opened bad of dried peppers stored on floor. Advised operator of proper storage.
08B-38-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. At dry storage, open bags of rice and beans stored, not covered. **Repeat Violation**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution 0 ppm
21-07-4
10
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
61
Sep 24, 2024
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed wrapping ready to eat food item with barehands. Gloves put on by employee
09-01-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing dough in two door cooler
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over tator tots in reach in freezer Removed **Corrected On-Site**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (72F - Cold Holding) two cartons of eggs out on prep table. Out less than four hours placed in cooler **Corrective Action Taken**
03A-03-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed handling raw chicken with gloves. Gloves changed before employee handled dough. Hands not washed in between glove changing. Employee observed handling raw beef with gloves. Gloves changed before handling dough. Hands not washed in between changing gloves.
12A-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (52F - Cooling) at 11:38 am to 52F at 12 pm since 9:00 am two door reach in cooler. At this rate food will not cool to 41F within four hours. Covered in large container. chicken soup (111F - Cooling) at 11:30 am to 109F at 11:57 since 10 am At this rate food will cool to 70f within 2 hours. Instructed operator to reheat Soup to 165F. Soup found Covered in large pot next to hot cook line
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Small prep table blocking hand sink Removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator Provided **Corrected On-Site**
31B-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at triple sink
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) in triple sink.
21-07-4
32
Jun 27, 2024
Routine - Food
2 critical violations. 7 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Bags of raw chicken on top ( in contact with bag )of cooked pork in upright white reach in cooler. Explained and employee rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm ( strip changed color and turned white again ) employee changed the solution chlorine 100 ppm
41-15-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All Safestaff/ Servsafe certificates are color copies of one original on thick paper . ( from one original certificate.made several color copies on thick paper ) explained.
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled at front counter. Employee labeled. **Corrected On-Site**
41-17-4
Intermediate - 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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing pans in front counter hand sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. **Repeat Violation**
31B-02-4
Intermediate - 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.
53B-01-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked calibration of state and operators thermometer. In ice water state thermometer 32 f, operators thermometer reading 28 f. Explained and Emailed thermometer calibration info in Spanish.
05-06-4
Basic - Bowl or other container with no handle used to dispense food. Small foam cup in red sauce bucket. Explained and employee removed the cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Several boxes of water stored on floor at front counter. **Repeat Violation**
08B-38-4
Basic - Insect control device installed over food preparation area. 1.over hand sink at front counter next to fresh orange juice machine and reach in cooler. 2. Over prep table on cook line
35B-02-4
32
Nov 14, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 52 cooling overnight in tightly covered container ( not prepared ,handled or portioned today ) **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Refried beans 52 cooling overnight in tightly covered container ( not prepared ,handled or portioned today )
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tilapia stored over bags of ice and raw salmon stored over bags of French fries in reach in freezer. Explained and showed proper storage chart in Spanish. Employee rearranged during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw fish container stored over cooked beef container in reach in cooler. Explained and employee rearranged. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line. Manager provided the paper towel roll. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Light blue color liquid spray bottle at front counter not labeled. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Cloth used as a food-contact surface. Cloth in contact with dough. Explained
21-05-5
Basic - Food stored on floor. Several cases of bottled water stored on floor in the dining room. **Repeat Violation**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket chlorine 0 ppm. Manager added chlorine checked chlorine 100 ppm, **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. Small round foam cup used to scoop cooked rice. Explained and manager discarded the cup. **Corrected On-Site**
14-01-5
37
Sep 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2023-09-14: **Time Extended**
31B-04-4
95
Sep 13, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
14
Mar 31, 2023
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
82
Frequently Asked Questions
When was La Monja Blanca Restaurant last inspected?
The most recent health inspection at La Monja Blanca Restaurant on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Monja Blanca Restaurant?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited four times, more than any other issue at La Monja Blanca Restaurant.
How does La Monja Blanca Restaurant compare to other restaurants in Palm Springs?
La Monja Blanca Restaurant most recently scored 35 out of 100, which is lower than the Palm Springs average of 82.
Has La Monja Blanca Restaurant's inspection record improved over time?
Yes. Recent inspections at La Monja Blanca Restaurant have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Monja Blanca Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Monja Blanca Restaurant inspected?
Based on the inspection history on file, La Monja Blanca Restaurant is inspected around four times per year on average.
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