Monarca's Authentic Mexican Cuisine Bar & Grill
Last inspected: Oct 14, 2025
50
Score
Monarca's Authentic Mexican Cuisine Bar & Grill appears in inspection records 11 times, starting in 2022. Monarca's Authentic Mexican Cuisine Bar & Grill was last inspected on Oct 14, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged six times.
Monarca's Authentic Mexican Cuisine Bar & Grill's latest score of 50 falls below the Cape Coral average of 77. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed tub of raw ground beef stored in hand wash dink in back food prep area. Educated operator on hand wash sink only. Operator removed tub. **Corrected On-Site** **Repeat Violation**
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. Operator removed beverage. **Corrective Action Taken**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook. Cook put on hat. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed box of frozen pork stored on floor in walk in freezer. Operator placed boxes off of floor. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink in back food prep area used by food employees.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator placed employee beverage on bottom shelf. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use. Operator removed cloths. **Corrected On-Site**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tub of raw frozen ground beef thawing at room temperature inside hand wash sink. Operator turned on cool running water and put ice on top. **Corrected On-Site**
06-01-5
50
Jul 17, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with tortillas. Educated operator on using food grade containers. Operator switched to food grade bags. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ice cream mix 49F cold hold less than 4 hours. Operator double panned cream mix with ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tomato sauce 118F hot hold less than 4 hours. Operator reheated sauce in stove. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled utensils stored in hand wash sink in back food prep area. Operator removed utensils. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
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.
12B-12-5
Basic - Floor soiled/has accumulation of debris and grease underneath fryers at cook line.
36-73-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.
25-06-4
37
Jan 2, 2025
Routine - Food
No violations found.
100
Oct 24, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with corn husks. Operator switched to food grade container. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat sauce in walk in cooler. Operator switched raw hamburger to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
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. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored in food prep table. Operator properly stored cellphone. **Corrected On-Site** **Warning**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Observed container of black beans stored on floor in walk in freezer. Operator corrected. **Corrected On-Site** **Warning**
08B-47-4
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. **Warning**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site** **Warning**
08B-49-4
55
Jul 19, 2024
Complaint Full
No violations found.
100
Jul 18, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Nov 28, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork 109F hot hold, tomatillo salsa 108F hot hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Educated operator on maintaining foods at 135F or above. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-28: Observed cheese sauce 115F hot hold and salsa 123F hot hold, more than 4 hours. Stop Sale. Operator discarded foods. **Admin Complaint** **Corrective Action Taken**
03B-01-6
86
Nov 27, 2023
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with tortillas at cook line. Educated operator on using food grade containers. **Repeat Violation** **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 71F cold hold more than 4 hours. Stop Sale. Operator discarded chopped tomatoes. Observed Cut lettuce 54F less than 4 hours. Operator double panned lettuce with ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded pork 109F hot hold, tomatillo salsa 108F hot hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Educated operator on maintaining foods at 135F or above. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle at hand wash sink at cook line containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site** **Warning**
22-20-5
Basic - Ceiling above tortilla warmer at wait station soiled with accumulated food debris, grease substance. Operator cleaned. **Corrected On-Site** **Warning**
36-34-5
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. Cook line. **Warning**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweat shirt stored on shelving next clean containers at cook line. Operator removed sweat shirt. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line. Educated operator on importance of wearing hair restraints when working with food. **Repeat Violation** **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed crates of onions stored on floor in walk in cooler. Operator fixed. **Corrected On-Site** **Warning**
08B-47-4
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot hold unit at cook line not properly sealing to maintain temperature. **Repeat Violation** **Warning**
14-75-7
Basic - In-use ice scoop stored on top of ice machine between uses. Educated operator on proper storage of ice scoops. Operator fixed. **Corrected On-Site** **Repeat Violation** **Warning**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on having hand wash sign. **Repeat Violation** **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator placed employee beverage on bottom shelf. **Corrected On-Site** **Warning**
12B-13-4
Basic - Stored food not covered. Observed precooked shrimp and precooked beans in walk in cooler not covered. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar/salt container in back food prep area. Educated operator on importance of labeling. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Floor soiled/has accumulation of debris/grease at cook line. **Warning**
36-73-4
27
Jul 27, 2023
Routine - Food
6 critical violations. 3 major violations. 14 minor violations.
View 23 violations
High Priority - Nonfood-grade bags used in direct contact with tortillas at cook line.
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over raw bacon in walk in cooler. Operator switched raw hamburger to proper location. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less more than 24 hrs at cook line. Stop Sale. Operator discarded raw shell eggs. **Corrective Action Taken**
03A-20-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Precooked ground beef 123F hot hold, precooked shredded chicken 119F hot hold less than 4 hours. Educated operator on maintaining time/temperature control for safety foods at 135F or above. Operator turned up hot holding unit and reheated time/temperature control for safety foods to 165F. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored by bottled beverages at bar. Operator switched chemicals to floor. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cook line. Educated operator on vacuum breakers. **Repeat Violation**
29-34-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed forms before leaving inspection. **Corrected On-Site**
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar. Educated operator on having soap at hand wash sink. Operator replaced batteries. Operator placed soap at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-06-4
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. Provided operator with written procedures. **Corrected On-Site**
11-27-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. **Corrected On-Site**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook and food preparers in back food prep area.
13-03-4
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot hold unit at cook line not properly sealing to maintain temperature.
14-75-7
Basic - Ice scoop handle in contact with ice. Operator corrected scoop. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on top of ice machine between uses. Educated operator on proper storage of ice scoop. Operator placed ice scoop in container. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Back food prep area. Operator properly stored. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food rice/sugar/beans in dry storage not stored with handle above top of food within a closed container.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at inside bar and Men's restrooms. Educated operator on having hand wash signs. **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cool at wait station. Operator switched employee beverage to bottom shelf. **Corrected On-Site**
12B-13-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwash area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container.
02D-01-5
15
Nov 1, 2022
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of ketchup dented. Operator separated to be returned to distributor. Educated operator on importance of going through cans. **Corrective Action Taken** **Repeat Violation**
01B-01-4
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. Observed precooked chopped chicken 109F hot hold and tomatillo salsa 95F less than 4 hours. Operator turned up hot hold unit. Educated operator on importance of rapid reheating before hot holding. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cook line next soda machine.
29-34-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar. Operator put soap at hand wash sink. **Corrected On-Site**
31B-06-4
Intermediate - 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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Bar.
41-17-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor near ice machine. Operator fixed. **Corrected On-Site**
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line and food preparers in back kitchen. Educated operator on importance of hair restraints. **Repeat Violation**
13-03-4
Basic - In-use ice scoop stored on top of ice machine surface between uses. Educated operator on importance of proper storage of ice scoop. Operator fixed. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Cook line. Educated operator on importance of proper storage of tongs. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
21-12-4
26
Jul 27, 2022
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chopped pork 48F cold hold, shredded cheddar cheese 45F cold hold less than 4 hours in reach in cooler at end of cook line near hot hold unit. Operator turned down reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed precooked beef 115F hot hold less than 4 hours. Operator will discard after 4 hours.**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of jalapenos and three 46 fl oz cans of tomato juice dented. Cans separated to be returned to distributor. **Corrective Action Taken**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook used to wash cilantro. Educated operator on importance of hand wash sink only. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks. Educated operator on importance of hair restraints. **Repeat Violation**
13-03-4
Basic - In-use ice scoop stored on top of ice machine surface between uses.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Back food prep area.
10-07-4
43
Frequently Asked Questions
When was Monarca's Authentic Mexican Cuisine Bar & Grill last inspected?
The most recent health inspection at Monarca's Authentic Mexican Cuisine Bar & Grill on file is from Oct 14, 2025. The public record contains 11 inspections in total.
What is the most common violation at Monarca's Authentic Mexican Cuisine Bar & Grill?
Across the inspection record, “time/temperature control for safety food” has been cited six times, more than any other issue at Monarca's Authentic Mexican Cuisine Bar & Grill.
How does Monarca's Authentic Mexican Cuisine Bar & Grill compare to other restaurants in Cape Coral?
Monarca's Authentic Mexican Cuisine Bar & Grill most recently scored 50 out of 100, which is lower than the Cape Coral average of 77.
Has Monarca's Authentic Mexican Cuisine Bar & Grill's inspection record improved over time?
No. Recent inspections at Monarca's Authentic Mexican Cuisine Bar & Grill have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Monarca's Authentic Mexican Cuisine Bar & Grill 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 Monarca's Authentic Mexican Cuisine Bar & Grill inspected?
Based on the inspection history on file, Monarca's Authentic Mexican Cuisine Bar & Grill is inspected around three times per year on average.
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