Monarcas Authentic Mexican Cuisine Bar & Grill

4125 Cleveland Ave Ste 1485B, Fort Myers, FL 33901 · Permanent Food Service · License 4607187

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 5, 2026

What drove the grade

Stop Sale issued.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 8 basic
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Aug52026

Routine inspection

15 violations found

First visitAug 5, 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.
15 violations found:
- 2 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 2 snapper fillet fully thawed in reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cheese (58°F - Cold Holding) in reach in cooler at front line, the operator relocated to walk in cooler. Observed red salsa (52°F - Cold Holding) at salsa station. The operator added ice to salsa.
  Fixed on the spot
Intermediate5
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  Observed citrus squeezer coating peeling. The operator discarded.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Observed line from tea maker in handwash sink, the operator removed the line.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Observed a gallon jug stored in handwash sink at cook line, the operator removed the item.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink on cook line.
  No soap provided at handwash sink on cook line.
Basic8
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed pork thawing on 3 compartment sink, reviewed proper methods for thawing. Operator placed under cold running water.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed 2 snapper fillet fully thawed in reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use.
- Code 14, Food-contact surfaces designed and maintained: Door interior for walk in cooler in disrepair/has exposed insulation.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old label for pork on a container of fresh cooked rice, the operator removed the old label.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin near 3 compartment sink.
  The operator cleaned the machine.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up at salsa station, the operator corrected the items.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service cups store on floor in dry storage, the operator relocated the item.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. Observed rear exit blocked with ladders and equipment, the operator cleared a path to the exit.
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.