La Monja Blanca Restaurant LLC
4186-4188 Lake Worth Rd, Palm Springs, FL 33461 · Permanent Food Service · License 6022786
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection7 high priority (4 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 2 repeats), 2 basic-47
- Administrative complaint on Sep 10Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. beans (81°F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71°F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw chicken (47°F - Cold Holding) not prepped or portioned today stored on bottom shelf of prep area reach in cooler.
Heavy above storage preventing proper cold holding on bottom shelf. Per employee items have been stored for less than 3 hours. Operator placed item into freezer to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. chicken soup (125°F - Hot Holding) at stove top area.
Per employee, item held for less than 3 hours. Operator increased heat on unit and began reheating to 165°F.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. beans (81°F - Cooling) in deep filled container in back door area reach in cooler.
Per employee, item was cooling for approximately 5 hours. See stop sale. housemade salsa (71°F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. See stop sale.
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee scratch face and then immediately return to prepping raw beef without first washing hands. Reviewed handwashing requirements with operator.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator drained solution, and created new chlorine solution, retesting at 100ppm.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing soiled food prep containers and then stored for dry/use without the use of sanitizer. Reviewed sanitizer requirements with operator. Employee sanitized food prep containers.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (81°F - Cooling) in deep filled container in back door area reach in cooler.
Per employee, item was cooling for approximately 5 hours. housemade salsa (71°F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. At given rate of cooling, items failed to reach 135°F to 70°F within 2 hours.
Repeat violationAdministrative complaint
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing surface cleaner at front counter area not labeled. Operator labeled.
Fixed on the spotRepeat violationAdministrative complaint
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Shrimp ceviche and fruit cocktail at customer self service cooler missing all labeling requirements.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of food debris throughout kitchen area.
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.