Monroe's of Palm Beach
1000 N Congress Ave, West Palm Beach, FL 33409 · Permanent Food Service · License 6020971
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 25 complaint inspection4 high priority (2 fixed on the spot, 1 repeat), 2 basic-22
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Vodka sauce dated 8/13 and cooked potatoes dated 8/17 in walk-in cooler; marked more than 7 days; See Stop Sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Vodka sauce dated 8/13 and cooked potatoes dated 8/17 in walk-in cooler; marked more than 7 days; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
chicken stock (129°F - Hot Holding); melted butter (120°F - Hot Holding) at cook line; as per operator food out of temperature for approximately 20 minutes; cook turned flame on to reheat back to 165°F ;
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee putting gloves on to start working with foods without washing hands first; educated; employee washed hands
Fixed on the spot
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Date miss no on all ROP meats like beef and pork and lamb ; Advised to time mark; ROP pork chops missing date and time when food was ROP-ed operator fixed ( COS)
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe under ice chest at second bar by the kitchen
Earlier inspections 1
F23Complaint inspection15 violations, 7 high priority · 2 follow-up visits Complaint after follow-up
- 2nd follow-up visitAug 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Melted butter 121°F - Hot Holding Chicken Stock 121°F Hot Holding At cook line As per operator food out of temperature for approximately 20 minutes; advised to reheat to 175°F and educated about four hour plan; operator turned on flame
Fixed on the spot
- 1st follow-up visitJul 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken stock 120°F Hot Holding Operator returned to reheat to 165°F
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
- First visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 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.
Time/temperature control for safety food cold held at greater than 41°F. 55°F - Cold Holding); beef (54°F - Cold Holding); burgers (46°F - Cold Holding); in cooler #1 at cook line ; as per operator foods not prepared or portend today ; food out of temperature for more than four hours; See Stop Sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork in walk-in cooler marked 7/3 See Stop Sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked pork in walk-in cooler marked 7/3 See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
55°F - Cold Holding); beef (54°F - Cold Holding); burgers (46°F - Cold Holding); in cooler #1 at cook line ; as per operator foods not prepared or portend today ; food out of temperature for more than four hours; See Stop Sale
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
melted butter (128°F - Hot Holding); chicken stock (109°F - Hot Holding) at cook line mashed potatoes (108-168°F - Hot Holding) in steam table As per operator foods out of temperature for approximately 30 minutes; advised to reheat to 165°F;
Code 12, Handwashing and hygienic practices: Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails.
Observed kitchen employee with soiled long finger nails working with foods;
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching clothing like pants and started to work with foods before washing hands ; educated; employee washed hands;
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan- last recorded on December / 2025
Advised to keep records updated;
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink at the back of the kitchen; unable to turn on; other handwashing sinks available in the kitchen
Code 31, Handwash sinks and supplies: Handwash sink at bar #1 used for purposes other than handwashing- utensils stored inside
Removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at cook line and prep area; operator provided
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Lamb and beef ROP packages not properly labeled; advised to label;
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach inside ice bin- no ice inside; removed and cleaned ;
Fixed on the spotAdministrative complaint
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.