Monkey Bar & Steakhouse
Last inspected: Nov 13, 2025
64
Score
Inspectors have visited Monkey Bar & Steakhouse 12 times, with records going back to 2022. The most recent report on file is from Nov 13, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
Looking across the full record, “operator is doing a special process” is the recurring theme, flagged eight times.
By comparison, the average Cape Coral facility scores 77, putting Monkey Bar & Steakhouse on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - 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. Observed chlorine concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil dish rack stored in hand wash sink at wait station. Observed hand wash sink at cook line used to rinse cloth. Educated operator on hand wash sink only. Operator removed rack. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. Time extend for next unannounced inspection.
03G-50-1
Basic - In-use ice scoop stored on soiled surface between uses. Operator placed ice scoop in food grade container. **Corrected On-Site**
10-12-5
Basic - In-use spatulas at cook line stored in cracks between pieces of equipment.
10-17-4
64
Aug 15, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator redid sanitizer. Rechecked concentration at 100 pom. **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit door.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated operator on the importance of having last date served on tags. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensil dish rack stored in hand wash sink at wait station. Educated operator on hand wash sink only. **Repeat Violation**
31A-11-4
Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. Time extend for next unannounced inspection.
03G-50-1
Basic - Floor area underneath dish machine covered with standing water.
36-22-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wait station.
21-38-4
47
Dec 10, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Sep 4, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at wait station blocked by dish rack. Operator removed dish rack. **Corrected On-Site**
31A-09-4
Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
03G-50-1
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 - Food not stored at least 6 inches off of the floor. Observed buckets of food stored on floor in walk in cooler. Educated operator on importance of storing food off of floor. **Repeat Violation**
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Single-service articles improperly stored. Coffee filters.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at outside bar. Educated operator on importance of preventing standing water. **Repeat Violation**
29-49-6
61
Mar 13, 2024
Complaint Full
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with bread in walk in cooler.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of ketchup. Operator discarded can. **Corrective Action Taken**
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on slicer. Operator removed bleach. **Corrected On-Site**
41-10-4
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**
31B-02-4
Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
03G-50-1
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer. Educated operator on storing food 6 inches off of floor. **Repeat Violation**
08B-47-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed paint peeling in outside of mixer.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris on outside of equipment. Observed buildup of dust on fan over food prep table. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 1st beverage reach in cooler on right at outside bar entrance.
14-33-4
Basic - Single-service articles improperly stored. Observed box of single-service cups stored on floor in dry storage. **Repeat Violation**
25-05-4
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at bar. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Cut fruits at bar. Operator placed plastic wrap over fruits. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated gray-like substance underneath three compartment sink near walk in freezer.
36-27-5
33
Feb 26, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast 103F hot holding less than 4 hours. Operator will use Time as a Public Health Control and discard roast after 4 hours **Corrective Action Taken**
03B-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat celery. Educated operator on proper separation of raw animal foods. Operator placed container of shrimp on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved.
03G-50-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor in walk in freezer.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris on outside of equipment.
23-03-4
Basic - Single-service articles improperly stored. Observed box of single-service cups stored on floor in dry storage.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Right side beer reach in cooler at bar.
29-49-6
Basic - Wall soiled with accumulated gray-like substance in dishwash area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.
10-17-4
35
Oct 31, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats. **Warning** - From follow-up inspection 2023-10-31: 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. Observed establishment using reduced oxygen packaging with raw meats. Observed no HACCP Plan submitted. **Admin Complaint**
03G-50-1
90
Sep 1, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dressings in walk in cooler. Operator switched raw shell egg to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Outside bar. **Warning**
41-17-4
Intermediate - 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. Observed establishment using reduced oxygen packaging with raw meats. **Warning**
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on taking fish out of bag before thawing. Operator took fish out of bag. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. **Repeat Violation** **Warning**
33-16-4
58
Mar 14, 2023
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened box of Philly steak stored over bags of French fries. Educated operator on importance of proper separation of raw animal foods. Operator placed Philly steak on bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator. Operator educated employees. Employees washed hands before leaving inspection. **Corrected On-Site**
12A-02-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Observed establishment using reduced oxygen packaging with raw meats.
03G-50-1
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to rinse off knife.
31A-11-4
Intermediate - No soap provided at handwash sink. Hand wash sink in salad prep/wait station. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - No hot running water at mop sink. Operator turned on hot water. **Corrected On-Site**
27-10-4
Basic - Floor area(s) covered with standing water underneath dishmachine. Educated operator on importance of fixing standing water. **Repeat Violation**
36-22-4
Basic - Wall soiled with accumulated gray-like substance in dishwash area.
36-27-5
Basic - Open dumpster lid.
33-16-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
37
Jan 6, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
43
Sep 1, 2022
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 129F hot hold less than 4 hours. Operator reheated on stove to 165F. **Corrected On-Site**
03B-01-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink in salad prep/wait station. 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. Inside bar hand wash sink. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in salad prep/wait station. **Corrected On-Site**
31B-03-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Food-contact surface not smooth and easily cleanable. Observed paint peeling and rust on outside of mixer.
14-13-4
Basic - Floor area(s) covered with standing water underneath dishmachine.
36-22-4
Basic - Bowl or other container with no handle used to dispense sauce. Operator removed. **Corrected On-Site**
14-01-5
37
Frequently Asked Questions
When was Monkey Bar & Steakhouse last inspected?
The most recent health inspection at Monkey Bar & Steakhouse on file is from Nov 13, 2025. The public record contains 12 inspections in total.
What is the most common violation at Monkey Bar & Steakhouse?
Across the inspection record, “operator is doing a special process” has been cited eight times, more than any other issue at Monkey Bar & Steakhouse.
How does Monkey Bar & Steakhouse compare to other restaurants in Cape Coral?
Monkey Bar & Steakhouse most recently scored 64 out of 100, which is lower than the Cape Coral average of 77.
Has Monkey Bar & Steakhouse's inspection record improved over time?
Yes. Recent inspections at Monkey Bar & Steakhouse have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Monkey Bar & Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Monkey Bar & Steakhouse inspected?
Based on the inspection history on file, Monkey Bar & Steakhouse is inspected around four times per year on average.
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