The Monarch at Royal Highlands INC

5325 St Andrews Arc, Leesburg, FL 34748 · Permanent Food Service · License 4501814

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (4 repeats)
-24
Extension granted on Sep 30, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul312026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  More time given
Official report, on the Florida DBPR website
First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -French onion soup 64f. Less than 4 hours. Chef placed back in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -Chafing fuel over disposable gloves.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  -Chili.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Cooking oil in dry storage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  -Reach in freezer gasket torn.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Oven.
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  -Standing water in reach in cooler across from oven.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Under shelving across from dish machine. -Interior of fryer cabinets. -Exterior of fryers.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.