Monserrate Rest Bar & Grill
Last inspected: Aug 28, 2025
95
Score
Inspectors have visited Monserrate Rest Bar & Grill nine times, with records going back to 2022. Monserrate Rest Bar & Grill was last inspected on Aug 28, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Across the inspection history, “working containers of food removed” is the issue that surfaces most often, recorded six times.
Among Tampa restaurants, the typical score is 79; Monserrate Rest Bar & Grill is comfortably above that bar. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 28, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-08-28: Drain plug still missing **Time Extended**
33-11-4
95
Aug 27, 2025
Complaint Full
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach in cooler in bar area next to steam table. cut leafy greens (48F - Cold Holding), operator moved items to freezer for rapid cooling, 2nd temp 42F **Corrected On-Site**
03A-02-5
High Priority - Live, small flying insects found. 1 live flying insects in kitchen area near double microwaves 1 live flying insects in bar area. **Admin Complaint**
35A-02-7
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled soiled dishes, cleared plates of food, placed dishes in 3 compartment sink then returned to front of house for customer service without washing hands. Discussed with manager employee washed hands. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Located on steam table: white rice (120F - Hot Holding); yellow rice (123F - Hot Holding); black beans (112F - Hot Holding); bean stew (103F - Hot Holding), per operator steam table was accidentally turned off, moved items to stove to reheat. 2nd temps black beans (190F - Hot Holding); bean stew (190F - Hot Holding); yellow rice (140F - Hot Holding), operator voluntarily discarded white rice. **Corrected On-Site**
03B-01-6
High Priority - Waste water on ground of establishment. Hand washing sink on prep line is draining waste water on to the ground, pvc pipes is leaking water onto ground. **Corrected On-Site**
28-13-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in between crevices of 3 compartment sink. **Admin Complaint**
35A-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on 3 tier cart in front of 3 compartment sink not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing wine glasses in Hand washing sink in bar area. Discussed with operator Hand washing sink is for hand washing only.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin next to steam table has accumulation of mold-like substance.
22-20-5
Basic - Dead roaches on premises. 2 dead roaches underneath soda bib area. 1 dead roach between crevices of 3 compartment sink **Admin Complaint**
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine chlorine, tested at 0ppm. Restaurant was not using dish machine, using 3 compartment sink at the time of inspection
16-55-4
Basic - Food storage container/container lid cracked or broken. Cracked container lid on container of mozzarella cheese located inside of reach in cooler next to reach in freezer in prep area.
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to ice machine behind steam table soiled with grease.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid. Operator closed lid at the time of inspection. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of essentia water in reach in cooler to the right of 3 compartment sink, operator removed and discarded. **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink in prep line the pipe was leaking waste water onto ground manager arrived and tightened the leaking pipe and dryed the floor and sanitized the area **Corrected On-Site**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Containers of rice and flour in kitchen next to reach in cooler not labeled. Operator provided labels. **Corrected On-Site** **Repeat Violation**
02D-01-5
20
Jan 23, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in front kitchen area
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooksline on top shelf across from stove
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Red yellow and blue containers not labeled. Near stove **Corrected On-Site**
02D-01-5
74
Jul 2, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
May 6, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Box of cooking oil in back kitchen area and bottles of water in front kitchen area **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Large food containers near stoves **Warning** - From follow-up inspection 2024-05-06: **Time Extended**
02D-01-5
86
Mar 6, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over containers of heavy cream in cooler Traveled to next inspection to 3 compartment sink **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards near stove **Warning**
22-02-4
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. **Warning**
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
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. Observed stored on top of prep table in front kitchen area **Warning**
12B-12-5
Basic - Food stored on floor. Box of cooking oil in back kitchen area and bottles of water in front kitchen area **Warning**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Large food containers near stoves **Warning**
02D-01-5
47
Sep 25, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards across from stove
22-02-4
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.
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen area
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water. Near hand sink on prep line
36-22-4
Basic - Hole in or other damage to wall. Near stove and back kitchen door
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Plumbing line from a removed fixture not capped off. At hand sink on prep line
29-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Large colored containers on roller near stove.
02D-01-5
47
Mar 13, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning towel stored in front kitchen area hand sink **Repeat Violation**
31A-11-4
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris and standing water near dish machine
36-73-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor tiles missing and/or in disrepair. Hole in or other damage to wall.
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Large containers not labeled near stove
02D-01-5
47
Sep 19, 2022
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over containers of heavy cream in reach-in-cooler on prep line. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooking containers in hand sink prep area **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen service area hand sink
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep line hand sink and Front kitchen service area hand sink
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door near restrooms
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed cracked tile on floors throughout kitchen area
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Plastic containers of bottled water on floor in front kitchen area **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature on prep table. Operator placing in cooler. **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towel on prep table in front kitchen area
21-12-4
41
Frequently Asked Questions
When was Monserrate Rest Bar & Grill last inspected?
The most recent health inspection at Monserrate Rest Bar & Grill on file is from Aug 28, 2025. The public record contains nine inspections in total.
What is the most common violation at Monserrate Rest Bar & Grill?
Across the inspection record, “working containers of food removed” has been cited six times, more than any other issue at Monserrate Rest Bar & Grill.
How does Monserrate Rest Bar & Grill compare to other restaurants in Tampa?
Monserrate Rest Bar & Grill most recently scored 95 out of 100, which is higher than the Tampa average of 79.
Has Monserrate Rest Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Monserrate Rest Bar & Grill have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Monserrate Rest Bar & Grill 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 Monserrate Rest Bar & Grill inspected?
Based on the inspection history on file, Monserrate Rest Bar & Grill is inspected around three times per year on average.
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