Monroe's of Palm Beach
Last inspected: Apr 10, 2026
45
Score
Monroe's of Palm Beach appears in inspection records 19 times, starting in 2022. On Apr 10, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around five violations each, up from closer to one violation before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average West Palm Beach facility scores 79, putting Monroe's of Palm Beach on the weaker side. The pattern in the record is worth a careful look.
19
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from char grill: mozzarella (53F - Cold Holding); boiled eggs (52F - Cold Holding); beef patties (51F - Cold Holding); walk in cooler: raw pork belly (45F - Cold Holding); raw skirt steak (45F - Cold Holding); eggplant rollatini (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator icing down all products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top coolers are stained with black mold like substance. Can opener blade soiled with food debris. Operator removed can opener to be cleaned and sanitized. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer **Repeat Violation** **Admin Complaint**
16-37-1
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards. **Warning**
14-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator got new quaternary sanitizer, rechecked 400ppm quaternary sanitizer. **Corrected On-Site** **Warning**
21-08-4
45
Dec 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Advised Operator to mark with last date served. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
01C-03-4
90
Dec 15, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
45
Jul 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
78
Feb 19, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
78
Dec 13, 2024
Complaint Full
No violations found.
100
Dec 12, 2024
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. At dry storage; can of tuna dented on seam. See stop sale. **Warning**
01B-01-4
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. At walk-in cooler; reduced oxygen packaged raw meat, packaged onsite lacking required information. Some packages labeled only with portion size. Date packaged on storage containers only. No other information/label on package. Approved HACCP plan states raw meat will be labeled with name of product, packaging date, instructions to keep it at 41F or below and expiration date. At walk-in cooler; reduced oxygen packaged cooked steak packaged onsite, no label. Operator discarded cooked steak. **Warning**
03G-48-2
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings on floor in changing room, no food stored or prepared, separated from food/drink service areas by wall and door. Operator removed rodent droppings, cleaned/sanitized area. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Toxic substance/chemical improperly stored. At prep area outside walk-in cooler next to ice machine; butane fuel stored over clean dishes and utensils. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; raw in shell oysters, no tag. Operator replaced tag. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. At walk-in cooler; reduced oxygen packaged raw meat, packaged onsite lacking required information. Some packages labeled only with portion size. Date packaged on storage containers only. No other information/label on package. Approved HACCP plan states raw meat will be labeled with name of product, packaging date, instructions to keep it at 41F or below and expiration date. **Repeat Violation** **Admin Complaint**
03G-06-5
Basic - Dead roaches on premises. Approximately 10 dead roaches in kitchen on floor in dry storage area. Operator removed dead roaches, cleaned/sanitized area. **Corrected On-Site** **Admin Complaint**
35A-03-4
43
Dec 3, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaged raw meat lacking required information. Some packages labeled only with portion size. Date packaged on storage container only. No other information/label on package. **Warning** - From follow-up inspection 2024-12-03: Reduced oxygen packaged raw meat lacking required information. Some packages labeled only with portion size. Date packaged on storage container only. No other information/label on package. **Admin Complaint**
03G-06-5
90
Oct 3, 2024
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; mashed potatoes (115F - Hot Holding). Operator stated potatoes cooked prior to being placed in steam table held less than 1 hour, moved to be reheated to 165F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At bar; cleaning chemical stored on liquor rail with liquor bottles. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cheese. Operator moved raw shell eggs 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. At Glass door reach in cooler; sour cream (44F - Cold Holding); whipped cream (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaged raw meat lacking required information. Some packages labeled only with portion size. Date packaged on storage container only. No other information/label on package. **Warning**
03G-06-5
50
Aug 15, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. At walk-in cooler; non-food grade black "take out" bags used in direct contact with oysters. Operator removed bags. **Corrected On-Site**
14-31-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; oyster container no tag. Operator produced/returned tag. **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep table mounted can opener; blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store cleaning supplies. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing glass cleaner not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line; visibly soiled/wet wiping cloth on cutting g board. Operator removed. **Corrected On-Site**
21-09-4
55
Feb 7, 2024
Routine - Food
No violations found.
100
Dec 14, 2023
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use. **Warning** - From follow-up inspection 2023-12-14: At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use. **Time Extended**
03G-05-5
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. Establishment is vacuum packaging frozen fish, raw meat and raw poultry onsite, no approved HACCP plan. **Warning** - From follow-up inspection 2023-12-14: HACCP plan in final approval process. **Time Extended**
03G-50-1
78
Dec 7, 2023
Complaint Full
6 critical violations. 4 major violations. 1 minor violation.
View 11 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. Dishwasher (Chlorine 0ppm). Dispensing tubes inserted into wrong chemicals. Operator set up triple sink to quaternary 200ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.At walk in cooler; raw scallops vacuum packaged on site, not frozen still sealed in packaging. See stop sale. **Warning**
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use. **Warning**
03G-05-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; kimchi prepared/dated 11/29/23. See stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; case of raw in shell oysters, no tag available. Operator unable to locate tag. See stop sale. **Warning**
01B-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.At walk in cooler; raw scallops vacuum packaged on site, not frozen still sealed in packaging. See stop sale. **Warning**
01B-02-5
Intermediate - Identity of food or food product misrepresented. Menu offers Blue Pointe Oysters; establishment is selling/serving Westport Oysters. **Admin Complaint**
52-01-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; case of raw in shell oysters, no tag available. Operator unable to locate tag. See stop sale. **Warning**
01C-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; béarnaise sauce (75F - Hot Holding). Operator stated being held using Time as a Public Health Control, no written plan available. **Warning**
03F-10-5
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. Establishment is vacuum packaging frozen fish, raw meat and raw poultry onsite, no approved HACCP plan. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior. **Repeat Violation** **Warning**
22-20-5
26
Sep 14, 2023
Complaint Full
No violations found.
100
Sep 8, 2023
Complaint Full
No violations found.
100
Sep 7, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Roach excrement and/or droppings present. On bottom right corner of back panel of the cabinet at the top bar. Manager cleaned and sanitized. **Corrected On-Site** **Admin Complaint**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on top of wooden door frame in the kitchen ( door leading to legends bar ) manager killed and cleaned the frame. 1 on floor under hand sink on cook line manager killed **Corrected On-Site** **Admin Complaint**
35A-05-4
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 **Warning**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. At legends bar. Manager labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top white plastic part **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Legends bar unisex restroom. **Warning**
32-04-4
Basic - Dead roaches on premises. One dead stuck on the bottom ledge of the cabinet at top bar. Manager cleaned and sanitized **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook handling food on cook line without any hair restraint for loose head hair. He put on hat. **Corrected On-Site** **Warning**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. **Warning**
23-03-4
47
Jun 6, 2023
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Mar 16, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 45 top part 35 in the bottom overstocked . Chef removed the top portion and moved to bottom section of the cooler **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. Butter 91 f in small pan by the grill,second pan of butter 115, chicken stock 89 in double pan on the stove. Stove off. No water in the pan as per chef all 3 less than 1 hour. Explained Time as Public Health Control. Chef put water in the pan and turned on the water. Chef reheated butter 170, chicken stock 175 f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in dry food storage area. Dry food storage room located away from kitchen and ware washing area with separate door. Employee cleaned and sanitized . **Corrected On-Site** **Warning**
35A-04-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
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. Manager printed and posted **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times.spatulas stored in hand sink on cook line. Chef removed the spattula **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Chef rinsing thermometer in hand sink on cook line explained **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quat. Quat used for three compartment sink . **Warning**
16-37-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottles stored with and above food in glass door cooler. Chef moved water bottles to bottom shelf. **Corrected On-Site** **Warning**
08B-49-4
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. Dark color beverage in foam cup without lid on top shelf over prep sink. Explained and chef removed the cup. **Corrected On-Site** **Warning**
12B-12-5
32
Sep 22, 2022
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatball 45 cooling overnight,
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatball 45 cooling overnight,
01B-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Light yellow color liquid spray bottle on table by hand sink in the kitchen
41-04-4
67
Frequently Asked Questions
When was Monroe's of Palm Beach last inspected?
The most recent health inspection at Monroe's of Palm Beach on file is from Apr 10, 2026. The public record contains 19 inspections in total.
What is the most common violation at Monroe's of Palm Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Monroe's of Palm Beach.
How does Monroe's of Palm Beach compare to other restaurants in West Palm Beach?
Monroe's of Palm Beach most recently scored 45 out of 100, which is lower than the West Palm Beach average of 79.
Has Monroe's of Palm Beach's inspection record improved over time?
No. Recent inspections at Monroe's of Palm Beach have averaged around five violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Monroe's of Palm Beach 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 Monroe's of Palm Beach inspected?
Based on the inspection history on file, Monroe's of Palm Beach is inspected around five times per year on average.
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