Monada Cafe INC
1 S Palmway #103, Lake Worth, FL 33460 · Permanent Food Service · License 6022473
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection2 high priority (fixed on the spot), 1 intermediate (1 repeat), 5 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 19, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed guava cheese held on time on kitchen shelf, no time mark. As operator held less than 4 hours. Operator applied corrected time mark
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack eggs then immediately grabbed customer plate. Reviewed hand washing requirements. Employee washed hands
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee fill customer water glasses from hand washing sink. Educated employee on washing procedures
Repeat violation
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in raw whole shelled cooler under cook line.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at front counter ice machine scoop touching ice. Employee removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed in reach in cooler fan cover with food debris and mold like substance.
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Observed small straws at customer self service unwrapped
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in kitchen area.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink in back prep area blocked by trash can.
More time given
At the first visit
Handwashing sink in kitchen prep area blocked by trash can.
Handwash sink used for purposes other than handwashing.
Coffee prep tool stored in back kitchen prep handsink.
More time given
At the first visit
Coffee prep tool and chemical container stored in kitchen handwashing sink.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.