Montys at Coconut Grove
Last inspected: Feb 2, 2026
33
Score
Going back to 2022, Montys at Coconut Grove has nine inspections in the public record. The latest inspection on file is from Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 16 violations each time.
When inspectors have written things up, “cove molding at floor/wall juncture broken/missing” has been the most frequent reason, cited six times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
13
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front line heat table elote corn (113F - Hot Holding). As per operator for less than 1 hour. Operator placed into oven to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No soap provided at handwash sink. Observed at interior bar hand sink. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator stated that they are transitioning to online training tracker and is unable to provide training. **Warning**
53B-13-5
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. Observed same 26 trainings expired 8/2025. **Repeat Violation** **Warning**
53B-14-5
Basic - Ceiling tile missing. Observed throughout establishment. **Repeat Violation** **Warning**
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout establishment. **Repeat Violation** **Warning**
36-03-4
Basic - Equipment in poor repair. Observed gaskets at reach in coolers and freezers torn/ cracked. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Observed throughout kitchen and interior bar. **Repeat Violation** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed at walk in freezer soiled with food debris. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment. **Repeat Violation** **Warning**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at both walk in freezers. **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon submerged in container er of conch batter in walk in cooler. Operator removed. **Corrected On-Site** **Warning**
10-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed at cook line oven e standing reach in coolers unit. **Repeat Violation** **Warning**
29-49-6
Basic - Stored food not covered. Observed in walk in freezer, trays of curly fries and eggplant. **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at all coolers. **Repeat Violation** **Warning**
14-17-4
33
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line counter 2 bags of curly fries (48F - Cold Holding). As per operator less than 1 hour. Her placed into reach in freezer to cool. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. Observed at interior bar hand sink.
31B-03-4
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. Observed 26 employee trainings expired 8/6/2025.
53B-14-5
Basic - Ceiling tile missing. Observed throughout establishment. **Repeat Violation**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at waiter station and at bar, serving plates not inverted from outside protection. Operator began to invert. **Corrective Action Taken**
24-05-4
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. Observed in seafood walk in cooler 20 frozen sealed packaged of mahi stored to thaw. Chef removed to begin removing from packaging. **Corrective Action Taken**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout establishment. **Repeat Violation**
36-03-4
Basic - Floor area(s) covered with standing water. Observed at hand sink in kitchen and at interior bar area. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at both walk in freezers. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on cook line oven doors. Chef removed. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Observed at standing reach in Cooler at cook line and bar beverage coolers.
29-49-6
Basic - Stored food not covered. Observed at cook line reach in cooler container of raw chicken stored uncovered. Employee placed lid onto container. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at all coolers. **Repeat Violation**
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Chef removed and stored onto shelf. **Corrected On-Site**
21-38-4
39
Mar 19, 2025
Complaint Full
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Raw, in-shell clams/mussels/oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not cooled to 41 degrees Fahrenheit within 4 hours.
03D-28-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at servers wait table in kitchen, ceviche (59F - Cold Holding); seafood salad (58F - Cold Holding); water melon (60F - Cold Holding). As per operator more than 4 hours. Chef voluntarily discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags. **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed for oyster tags at walk in cooler 1. Manager placed tag with batch. **Corrected On-Site**
01C-10-4
Basic - Hole in or other damage to wall. Observed throughout kitchen and dish washing area. **Repeat Violation**
36-24-5
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of Cajun butter. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Observed throughout establishment. **Repeat Violation**
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout establishment. **Repeat Violation**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed at shared unisex employee only bathroom. **Repeat Violation**
32-12-6
Basic - Floor area(s) covered with standing water. Observed throughout kitchen and storage areas. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed throughout establishment, kitchen and walkin coolers and freezers. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at both walk in freezers. **Repeat Violation**
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed for coolers at cook line.
22-16-4
Basic - Stored food not covered. Observed at standing reach in cooler next to cook line, containers of shrimp, snapper and raw chicken not covered. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at all coolers. **Repeat Violation**
14-17-4
33
Feb 25, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
30
Jul 25, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
25
Feb 19, 2024
Routine - Food
4 critical violations. 5 major violations. 17 minor violations.
View 26 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler at cookline raw mahi mahi over cooked shrimp. Employee removed raw fish and placed on lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched cooked potato bites to check temperature of them with bare hands. Manager had employee discard container of cooked potato bites into trash. **Corrected On-Site**
09-01-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed none available heat hose under three compartment sink.
29-34-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched cooked potato bites to check temperature of them with bare hands. Manager had employee discard container of cooked potato bites into trash.
01B-12-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on menu raw tuna tartare and raw ceviche not identified on menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed none available in employee bathroom.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed plates of flan and key lime pie in reach in cooler not date marked. As per manager it was prepared 2/16/2024. Employee began placing dates onto items during inspection. **Corrective Action Taken**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda spray nozzles soiled at both bar areas.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar area used as ice dump sink.
31A-11-4
Basic - Ceiling tile missing. Observed ceiling tile missing at ceiling above/next to rear griddle in kitchen.
36-36-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed throughout kitchen and prep area. **Repeat Violation**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed trash can with not cover in shared employees bathroom. **Repeat Violation**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting board on prep line.
14-09-4
Basic - Dry storage area shelves with rust that has pitted the surface.
14-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee with no hair restraint preparing food.
13-03-4
Basic - Equipment in poor repair. Observed in kitchen area, floor stand mixer in poor repair with accumulation of rust on exterior of mixer.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen area.
36-73-4
Basic - Food stored on floor. Observed three boxes of fruit purée stored on floor in walk in cooler. Operator removed boxes from floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer located in hallway of establishment. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed containers of tongs, cooking utensils and ice cream scoops stored in standing water at 90°F inside kitchen. Manager started to heat water for tongs and utensils and discarded the water for the ice cream scoops. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee hand washing sign available at both bar area hand sinks. Employee found and began to place signs at hand wash sinks. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers in kitchen area soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at rear of kitchen prep area. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Observed in walk in cooler containers of sauce and vegetable trays not covered. Employee placed covered on item. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed at hand washing sink at entrance of kitchen.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.
21-12-4
14
Apr 14, 2023
Complaint Full
1 critical violation. 12 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the 3 compartment sink.
29-34-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at approximately 48F for prep reach in cooler,fryer station
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. Observed in the prep area. **Repeat Violation**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed in the unisex employee bathroom. **Repeat Violation**
32-12-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the flat top station. **Corrected On-Site**
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed for the reach in cooler,fryer station.
14-36-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above dry storage shelves.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,pantry unit, fryer station.
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. Observed at the unisex employee bathroom.
32-17-4
Basic - Single-service articles stored on a soiled surface. Observed boxes containing single serve napkins stored on the dry storage floor.
25-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed for unit opposite grill. **Repeat Violation**
29-49-6
47
Feb 23, 2023
Complaint Full
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked fish inside reach in cooler in kitchen area. Manager rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed defrost tuna and salmon in ROP package in walk-in cooler. Manager discarded during inspection.
01B-13-4
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. Provided form during inspection inspection.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaner spray bottle not labeled with common name. Employee labeled during inspection. **Corrected On-Site**
41-17-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed no tag in oyster container.
01C-10-4
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 form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. In kitchen area.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in flour container. Employee removed during inspection. **Corrected On-Site**
14-01-5
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. Observed defrost tuna and salmon in ROP package in walk-in cooler. Manager discarded during inspection.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Observed outside of walk in cooler.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed in employee bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in metal pans in shelves in kitchen area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler in salad station.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units throughout kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed in containers in shelves in kitchen area.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed clean utensils not inverted. Manager rearranged properly during inspection. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Observed in reach in cooler at taco's station.
29-49-6
Basic - Stored food not covered. Observed cooked fish dip not covered inside reach in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw fish at 52°F . As per manager approximate 2 hours. Employee moved to walk-in cooler during the inspection. **Corrective Action Taken**
06-08-5
18
Aug 12, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw fish stored above cooked shrimp inside the refrigerator. The operator removed the raw fish. **Corrected On-Site**
08A-08-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip.
16-37-1
Intermediate - No soap provided at handwash sink. Kitchen hand wash sink missing soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed small plastic cup using to scoop cut fruits in the beverage walk in cooler. The operator removed the cup. **Corrected On-Site**
14-01-5
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. Observed commercially ROP packaged tuna (frozen) thawing in walk in cooler.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor inside the beverage walk in cooler and by the old bar area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair by the beverage walk in cooler.
36-17-5
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw fish (frozen) thawing in standing water. The operator turned on the running water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls by the dish washing machine soiled. **Repeat Violation**
36-27-5
43
Frequently Asked Questions
When was Montys at Coconut Grove last inspected?
The most recent health inspection at Montys at Coconut Grove on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Montys at Coconut Grove?
Across the inspection record, “cove molding at floor/wall juncture broken/missing” has been cited six times, more than any other issue at Montys at Coconut Grove.
How does Montys at Coconut Grove compare to other restaurants in Miami?
Montys at Coconut Grove most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has Montys at Coconut Grove's inspection record improved over time?
Results have been roughly steady. Inspections at Montys at Coconut Grove have averaged around 16 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Montys at Coconut Grove 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 Montys at Coconut Grove inspected?
Based on the inspection history on file, Montys at Coconut Grove is inspected around three times per year on average.
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