Montys on the Beach & Raw Bar
Last inspected: Dec 8, 2025
52
Score
Montys On The Beach & Raw Bar, located at 300 Alton Rd in Miami Beach, Florida, had a high-risk inspection on December 8, 2025, with a score of 52. This inspection identified two critical and seven minor violations, including a repeat violation for soiled ceiling tiles and standing water by the cook line ice machines. Historically, Montys On The Beach & Raw Bar has mostly received medium-risk ratings across its eight recorded inspections.
7
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 7 minor violations.
52
Jan 15, 2025
Routine - Food
4 minor violations.
82
Jul 23, 2024
Routine - Food
2 major violations. 2 minor violations.
70
May 20, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
32
Feb 1, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
43
Feb 22, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
58
Aug 29, 2022
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
55
Violations — Dec 8, 2025 Inspection
Basic - Bowl or other container with no handle used to dispense food. Observed inside shrimp container at WIC.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor by cook line ice machines.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside RIF by cook line.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rice (61F - Cold Holding); quinoa (53F - Cold Holding) at RIC as per cook for approximately 3 hours prior.
03A-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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