La Monarca Michoacana
2623 US Hwy 27 S Unit 2, Sebring, FL 33870 · Permanent Food Service · License 3801248
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 intermediate (1 fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed shrimp cocktail mix in front reach in cooler in dining area, per operator made on 8/24/26 without a date mark on it, owner date marked.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in reach in cooler in back of kitchen.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gasket in reach in cooler in front counter area.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Observed door open to the restroom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone on cutting board on make table front counter area, owner removed.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed a counter top fryer in the back of kitchen with no hood suppression system, operator removed fryer.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.