Montego Bay Grille & Cafe
Last inspected: Jan 30, 2026
86
Score
Inspectors have visited Montego Bay Grille & Cafe nine times, with records going back to 2022. The newest entry in the record is dated Jan 30, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
“Current hotel and restaurant license not displayed” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Lauderdale Lakes sits at 75, putting Montego Bay Grille & Cafe on the better side of that line. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test kit when using chlorine as the main sanitizer. **Warning** - From follow-up inspection 2026-01-30: Observed same **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom to the back of establishment does not have a self closing door. **Warning** - From follow-up inspection 2026-01-30: Observed same **Time Extended**
32-04-4
86
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Sep 16, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Required Records Available; Shellstock Tags/Labels
FL-14
70
Apr 30, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47-51F - Cooling) per employee prepared yesterday held in cooler overnight. See stop sale
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Ppm. Operator remade solution rechecked 100 Ppm
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler season raw stew chicken (44-45F - Cold Holding) per employee prepared yesterday and held in cooler overnight. Not portion or prep today.See stop sales.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. season raw stew chicken (44-45F - Cold Holding) per employee prepared yesterday and held in cooler overnight. Not portion or prep today Observed cooked pork (47-51F - Cooling) per employee prepared yesterday held in cooler overnight.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (47-51F - Cooling) in deep cover container.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line cook line shelves
14-45-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024 Operator provided updated license. **Corrected On-Site**
50-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed **Corrected On-Site**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen employee placed in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food(salt)removed from original container not identified by common name. Employee labeled **Corrected On-Site**
02D-01-5
35
Feb 14, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
58
Feb 8, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt fish (110-120F - Hot Holding) in hot holding unit per operator less four hours. Employee move to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand washing sink in kitchen employee removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of dried beans the handle in contact with the beans
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting In mop bucket
42-01-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on table opposite stove.
21-09-4
Basic - Equipment in poor repair. Observed torn gaskets on turbo air reach in cooler.
14-11-5
52
Sep 28, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution 200+. Operator diluted solution rechecked 100 Ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed (salt fish 119F - Hot Holding) front counter hot holding unit per operator less than 1 hour. Operator adjusted temperature. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken quarters over fish not commercially packaged in freezer chest located by rear kitchen door. Operator reversed products. **Corrected On-Site**
08A-17-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at front counter next to flip top cooler. Operator replaced **Corrected On-Site**
31B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 120F on top of stove
10-07-4
Basic - Current Hotel and Restaurant license not displayed. Operator text picture **Corrected On-Site**
50-09-4
47
Jun 15, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
64
Dec 12, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled potatoes (101°F-110°F - Hot Holding) at front counter. Per operator foods were prepared less than 4 hours ago. Operator began to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw fish in reach chest freezer next to the left of turbo reach in cooler in storage area. Reviewed proper separation with operator. Operator stored properly. **Corrected On-Site**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed cooler in hand wash sink at front counter. Operator removed cooler. **Corrected On-Site**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed scoop with handle broken off in container of dry beans in kitchen under prep table. Operator removed scoop. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Frequently Asked Questions
When was Montego Bay Grille & Cafe last inspected?
The most recent health inspection at Montego Bay Grille & Cafe on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Montego Bay Grille & Cafe?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited three times, more than any other issue at Montego Bay Grille & Cafe.
How does Montego Bay Grille & Cafe compare to other restaurants in Lauderdale Lakes?
Montego Bay Grille & Cafe most recently scored 86 out of 100, which is higher than the Lauderdale Lakes average of 75.
Has Montego Bay Grille & Cafe's inspection record improved over time?
Yes. Recent inspections at Montego Bay Grille & Cafe have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Montego Bay Grille & Cafe 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 Montego Bay Grille & Cafe inspected?
Based on the inspection history on file, Montego Bay Grille & Cafe is inspected around three times per year on average.
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