Taste of Monterrey
Last inspected: Apr 2, 2026
47
Score
Inspectors have visited Taste of Monterrey 12 times, with records going back to 2023. The newest entry in the record is dated Apr 2, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“No paper towels” accounts for the largest share of issues, appearing five times across the record.
Taste of Monterrey's latest score of 47 falls below the Plant City average of 81. This restaurant has more on its record than most do.
12
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Yellow grocery bag holding tortillas
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed pan lids stored in back hand washing sink by three compartment sink. unable to use sink Manager cleared area **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line hand sink Manager refilled **Corrected On-Site** **Repeat Violation**
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 multiple containers of sauces, prepared on site with no dates
02C-02-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottles of perfume next to case of ketchup and front counter
41-04-4
Basic - Floor soiled/has accumulation of debris. By back prep area and ice machine **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender has accumulated debris **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Observed spice containers being reused to hold sauces made on site.
25-32-4
Basic - Stored food not covered. Multiple containers of drinks, sauces not covered in storage reach in cooler in back prep area
08B-12-5
47
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condiment station: roasted peppers (51F - Cold Holding); cut cabbage (48F - Cold Holding); cut tomatoes (48F - Cold Holding); house made tomato salsa (48F - Cold Holding). Dividers missing in between pans allowing hot air to get into unit and cause improper holding temperatures. Right make line cooler: cooked chicken (48F - Cold Holding); cooked pork (48F - Cold Holding); cooked beef (46F - Cold Holding); cooked beef (46F - Cold Holding). Intsructed operator to add ice to produce and call for service on non working units. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-10-01: Condiment station: roasted pepper 60f Cut cabbage 58f, house made tomato salsa 59f. Stop sale issued for temperature abuse. Make line cooler: cooked chicken 60f, cooked beef 59f, cut tomatoes 59f, cooked pork 59f. Stop sale issued for temperature abuse **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire started today. Emailed form and printed out copies for manager . **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Light not functioning. In dish pit **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-62-4
74
Sep 30, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Condiment station: roasted peppers (51F - Cold Holding); cut cabbage (48F - Cold Holding); cut tomatoes (48F - Cold Holding); house made tomato salsa (48F - Cold Holding). Dividers missing in between pans allowing hot air to get into unit and cause improper holding temperatures. Right make line cooler: cooked chicken (48F - Cold Holding); cooked pork (48F - Cold Holding); cooked beef (46F - Cold Holding); cooked beef (46F - Cold Holding). Intsructed operator to add ice to produce and call for service on non working units. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner stored on shelf next to whole watermelons **Warning**
41-10-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Manager only had bleach designed for non food contact surfaces and laundry present on site. Manager went and got proper bleach designed to sanitize food contact surfaces. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing pans but not sanitizing them. Gave operator ware washing handout and instructed operator to sanitize pans **Warning**
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by prep table next to dish area **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By hand sink in dish room **Warning**
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire started today. Emailed form and printed out copies for manager . **Warning**
11-26-1
Basic - Floor soiled/has accumulation of debris. Under cook line equipment and reach in cooler by dish machine **Warning**
36-73-4
Basic - Light not functioning. In dish pit **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink by dish room **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large blender soiled Exterior of small blender soiled with accumulated debris **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By large blender in dish area **Warning**
36-27-5
32
May 20, 2025
Routine - Food
No violations found.
100
Mar 13, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At either hand sink. Employee put paper towels at 1 hand sink **Corrective Action Taken** **Warning**
31B-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
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. **Warning**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
70
Dec 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Emailed to manager **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
31B-04-4
95
Dec 18, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line flip top unit: shredded cheese (50F - Cold Holding); cut tomatoes (50F - Cold Holding); cut lettuce (48F - Cold Holding) Customer self service counter: cut cabbage (50F - Cold Holding); salsa; (51F - Cold Holding); salsa verde (51F - Cold Holding) Employee began icing product **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. Steam well: refried beans (109F - Hot Holding). **Warning**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. Employee put paper towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand sink by three compartment sink. Employee put soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Emailed to manager **Warning**
31B-04-4
58
Feb 14, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024 **Warning**
50-17-3
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. From previous approved plans Had sink in kitchen, dish and front counter removed. Dish area has 2-3 compartment sinks, prep table, reach in cooler, ice machine and no hand sink. Front counter has self service cooler with sneeze guard for condiments and toppings for customers **Warning**
51-16-7
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. **Warning**
11-27-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Observed 2-3 compartment sinks and no designated hand sink in dish area **Warning**
31A-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap on cook line hand sink **Warning**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowls in sauces, discussed scoops or ladles. Employee removed bowls **Corrected On-Site** **Warning**
14-01-5
52
Aug 22, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Washing Fruits and Vegetables
FL-42
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Feb 15, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in sink on cookline, employee removed utensils from sink.
31A-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in glass door unit across from ice machine.
22-16-4
86
Jan 13, 2023
Routine - Food
5 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
78
Frequently Asked Questions
When was Taste of Monterrey last inspected?
The most recent health inspection at Taste of Monterrey on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Taste of Monterrey?
Across the inspection record, “no paper towels” has been cited five times, more than any other issue at Taste of Monterrey.
How does Taste of Monterrey compare to other restaurants in Plant City?
Taste of Monterrey most recently scored 47 out of 100, which is lower than the Plant City average of 81.
Has Taste of Monterrey's inspection record improved over time?
Results have been roughly steady. Inspections at Taste of Monterrey have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Taste of Monterrey 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 Taste of Monterrey inspected?
Based on the inspection history on file, Taste of Monterrey is inspected around four times per year on average.
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