Monarca's Authentic Mexican Cuisine Bar & Grill
1604 SE 46 St, Cape Coral, FL 33904 · Permanent Food Service · License 4606686
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 30 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 7 basic-16
- Safety score84
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 visitJul 30, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese 45°F cold hold less than 4 hours. Operator turned down reach in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with almonds.
Operator switched almonds to food grade container.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at cook line near handwash sink and hose bibb behind establishment.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed packages of frozen mac n cheese thawing at room temperature. Operator placed in reach in cooler thaw.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Operator removed employee beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cook line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink at bar used by food employees.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris and heavy grease underneath fryers and stove at cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.