Monkey Bar & Steakhouse
1428 Lafayette St, Cape Coral, FL 33904 · Permanent Food Service · License 4604677
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection5 high priority (1 fixed by the Aug 21 follow-up, 4 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-23
- Safety score77
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 visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed three 11oz cans mandarins and ine 6lb can of marinara sauce dented. Operator discarded cans.
Fixed on the spot
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed . Observed baked potatoes 79°F cooling overnight.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed . Observed baked potatoes 79°F cooling overnight. Stop Sale. Operator discarded potatoes.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator primed sanitizer and called technician.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored by clean equipment at bar.
Operator removed chemical.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Observed: 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. Observed establishment using reduced oxygen packaging with raw meats and frozen fish. Note: Establishment has submitted HACCP Plan and is in the process of being approved. Time extend for next unannounced inspection.
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of frozen seafood stored on floor in walk in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage stored on top of slicer.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Women's restroom.
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.
- Stop sale
- An order that the food can’t be sold or served.