Casa Monarca Mexican Restaurant and Tequila Bar
91 E Prospect Rd., Oakland Park, FL 33334 · Permanent Food Service · License 1601481
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection4 high priority (fixed on the spot), 2 intermediate-18
- Complaint after follow-up on Jul 28Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Expo - no ice bath 2. Cookline - grill drawers - raw chicken 48-49°F, raw beef 48-49°F, raw fish 40-45°F, scallop 40-42°F. Per operator items placed in unit almost 4 hours ago. Operator immediately moved items to freezer to quick chill.
Administrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - steam table - rice (122-125°F - Hot Holding). Per operator item placed out 1/2 hour ago. Observed item stored on top of container of rice in steam unit - lower container of rice 160-175°F - also vent from hood blowing directly into product. Reviewed proper hot holding. Operator voluntarily discarded upper tray of rice.
Administrative complaint
Intermediate2
Code 11, Employee health: 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.
Reviewed food reporting agreements.
More time given
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed same.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Expo - ice bath - salsa (45-46°F). Per operator items holding approximately 3 hours. Observed water/ice level too low. Item not prepped or portioned today. Operator placed in larger pan to submerge items in ice/water bath. 2. Cookline - grill drawers -raw chicken (45-47°F); raw beef (45-47°F); raw fish (45-47°F). Per operator items in unit almost 4 hours. Observed grill drawer slightly open. No items prepped or portioned today. Operator moved items to walk in to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cookline - steam table - rice (120-128°F - Hot Holding). Per operator item holding approximately 3 hours. Observed vent from hood blowing directly into product. Reviewed proper hot holding. Operator voluntarily discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Walk in freezer - Raw beef stored over ready to eat berries. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook entered Cookline, put on gloves and began to cook on the grill without first washing hands. Reviewed proper procedures and employees washed washed hands.
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
AC drain line draining into Cookline hand sink.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.