Montys at Coconut Grove

2550 S Bayshore Dr, Miami, FL 33133 · Permanent Food Service · License 2323337

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 complaint inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 6 basic (5 repeats)
-28
Safety score72

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep102026

Complaint inspection

11 violations found

First visitSep 10, 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.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours. Observed at prep area walk in cooler, mahi mahi (50°F - Cooling) as per operator items were prepared at approximately 9/10am. Operator removed trays and discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Observed at prep area walk in cooler, mahi mahi (50°F - Cooling) as per operator items were prepared at approximately 9/10am. Operator removed trays and discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at walk in cooler raw oysters stored over ham croquettes. Operator removed.
  Fixed on the spotRepeat violation
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee begin to rinse spatulas with food debris at cook line hand sink.
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed chef unable to provide instructions on proper calibration. Coached chef.
Basic6
- Code 06, Food properly thawed: 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 at prep area sink frozen packages of mahi not removed from packages prior to being thawed.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed at cook line prep cooler. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at walk in freezers
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at fry area cook line standing reach in coolers unit.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed throughout establishment.
  Repeat violation
  Floor area(s) covered with standing water.
  Observed throughout kitchen and interior bar
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug142026B82Complaint inspection12 violations, 1 high priority No follow-up needed

First visitAug 14, 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.
12 violations found:
- 1 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at walk in cooler ceviche stored over containers of melons and broccoli. Operator removed.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed for open gallons of milk in walk in coolers not date marked.
Basic10
- Code 06, Food properly thawed: 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 at prep area packages of mahi not removed from packs prior to being thawed.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed at walk in cooler, package of water bottles stored on floor. Operator removed.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed in container of cut lettuce. Operator removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at walk in freezers.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at cook line.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed for service plates and bowls not inverted. Operator began to invert throughout .
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at cook line oven e standing reach in coolers unit.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed throughout establishment
  Repeat violation
  Floor area(s) covered with standing water.
  Observed throughout kitchen and interior bar
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed soiled with food debris throughout kitchen.
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.
Stop sale: An order that the food can’t be sold or served.