The Monroe
Last inspected: Feb 6, 2026
43
Score
Across the available record, The Monroe has 11 inspections on file, the first dated 2022. The most recent visit was on Feb 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to eight violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
By comparison, the average Orlando facility scores 79, putting The Monroe on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
1
Critical latest
4
Major latest
5
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
43
Aug 15, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
45
Jan 30, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stock in walk in cooler. Prepared on 1/25 per operator. Operator immediately dated. **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -Chicken dredge. -chicken stock in walk in cooler. Operator immediately labeled both items **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed Avocados over onions and radish in salad prep cooler. -Unwashed strawberries and blue berries over cream in side prep cooler. Operator immediately corrected all items **Corrected On-Site**
08B-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Gasket in cooler at coffee bar
14-11-5
67
Dec 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken **Warning** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-12-17: Operator has been in contact with Division and is waiting on approval **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
14-09-4
86
Oct 8, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken **Warning** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-10-08: **Time Extended**
14-09-4
86
Aug 9, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken **Warning** - From follow-up inspection 2024-08-09: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers - From follow-up inspection 2024-08-09: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front prep coolers - From follow-up inspection 2024-08-09: **Time Extended**
05-09-4
82
Aug 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep coolers on cook line ; cauliflower (47F - Cold Holding); cut tomatoes (47F - Cold Holding); beef 2hrs (44F - Cooling); less than 4hrs per operator. Advised operator to put on ice or on time plan. gravy (44-46F - Cold Holding); chicken buffaloe (46F - Cold Holding); raw chicken , cooked potatoes, (46F - Cold Holding); a In walk in cooler. Less than 4hrs per operator. Operator immediately put items on ice for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum packaging raw chicken, raw beef, cheese, roasted chicken **Warning**
03G-50-1
Basic - Cutting board has cut marks and is no longer cleanable. Smaller cutting boards on prep table coolers
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front prep coolers
05-09-4
70
Feb 9, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic aioli made with fresh garlic 60F less than 4 hours per operator. Operator immediately put on ice for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of French toast batter containing raw egg. Stored over containers of sauce and cooked veggies. Operator immediately moved **Corrected On-Site**
08A-05-6
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator removed to be properly air dried **Corrected On-Site**
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table at cook line
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 prep persons wearing watches
13-07-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers on dry dish storage rack. Operator removed to be cleaned. **Corrective Action Taken**
16-46-4
58
Jul 28, 2023
Routine - Food
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Macaroni sauce made on site dated july 19 Tomato paste dated 6/2. Operator discarded both items **Corrected On-Site**
01B-28-5
High Priority - Toxic substance/chemical improperly stored. Butane on shelf above make table
41-10-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose from water bib in mop sink not below flood room. Operator cut hose to more than 1 inch above flood rim **Corrected On-Site**
29-44-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. While employee was handling container of sauce, lid dropped to the floor. Employee put lid back on container Employee continued to handle other containers of food without washing hands
12A-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple food employees. **Corrected On-Site**
13-04-4
Basic - Food contaminated by unsanitized equipment or utensil. While employee was handling container of sauce, lid dropped to the floor. Employee put lid back on container. No contamination of food observed. Informed operator.
08B-19-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at far right of cook line
29-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking from canned drink on cook line. Informed manager
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 food employees wearing watches. Bar tender wearing watch
13-07-4
33
Mar 1, 2023
Routine - Food
6 critical violations. 8 major violations. 12 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion jam 52 Garlic and oil 51 Herb aioli All less than 4 hours. Operator attempted to cool. Got distracted and discarded products **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sour cream dated 2-12 and cooked sausage for corn dogs dated 2-18.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sour cream dated 2-12 and cooked sausage for corn dogs dated 2-18.
01B-24-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Chicken skins.recommended using coffee filters
14-86-1
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. Employee at bar cutting fruit with bare hands
09-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar **Repeat Violation**
22-41-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 operator with forms **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at make table on cook block by trash can **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at coffee bar had food debris in strainer **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. eggs, salmon
02B-01-5
Intermediate - No heat test strips provided when using warewashing machine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By make table At bar **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked meats
03G-54-1
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. At coffee bar and wait station Wiping cloth must be fully submerged.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At coffee bar **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Covered waste receptacle not provided in unisex restroom used by women
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 cooks and manager
13-04-4
Basic - Equipment in poor repair. Torn gasket in reach in cooler at make table on cook line
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside oven on back cook line
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by burner grill
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
10
Dec 6, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -bar dish machine 0 ppm. Sanitizer container empty. Operator replaced. **Warning** - From follow-up inspection 2022-12-06: Dish machine not draining, unable to properly test. Operator will call for repair. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -aioli 47 in reach-in cooler less than 4 hours. Operator will move product for temperature recovery and monitor unit. **Warning** - From follow-up inspection 2022-12-06: Aioli 60, 42. Per employee, had 1 container out for a short time to fill bottle. **Time Extended**
03A-02-5
74
Frequently Asked Questions
When was The Monroe last inspected?
The most recent health inspection at The Monroe on file is from Feb 6, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Monroe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Monroe.
How does The Monroe compare to other restaurants in Orlando?
The Monroe most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has The Monroe's inspection record improved over time?
No. Recent inspections at The Monroe have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at The Monroe 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 The Monroe inspected?
Based on the inspection history on file, The Monroe is inspected around three times per year on average.
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