CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR

Name: CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR
Address: 2980 N FEDERAL HWY, FORT LAUDERDALE, FL, 33306, US
Rating: 86.1

2980 N FEDERAL HWY, FORT LAUDERDALE, FL 33306

License #1624800

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.1 Grade B / 100

Solid Health Score

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Quick take

CASA MONARCA MEXICAN RESTAURANT AND TEQUILA BAR in FORT LAUDERDALE currently holds an InspectFL Health Score of 86.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 14 total violations — 8 critical, 5 major, 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Used as a dump sink evidenced by ice inside sink. Advised operator of proper use for handwashing sink.
[35A-02-7] Live, small flying insects found. 2 fruit flies not landing. Operator killed.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - Cold Holding); cut lettuce (49F - Cold Holding) items over stocked in flip top cooler, per operator items not prepared or portioned today held out of temperature for 2.5 hours. Advised operator to move to walk in cooler to be brought to 41F. Operator did.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (110F - Hot Holding) ; enchilada sauce (115F - Hot Holding) per operator cooked rice held out of temp for 3 hours advised operator to reheat to 165F. Operator did. Enchilada sauce held out of temperature for less than an hour, advised operator to reheat to 165F. Operator did.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. guacamole with tomato (51F - Cooling) since 11:00 at 2:58; pico de gallo (51F - Cooling) since 11:00 at 2:58 cut tomato (52F - Cooling) since 11:00 at 2:22 51F at 3:05 advised operator of proper cooling procedures. See stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled wiping cloth then handled plate of food. Advised operator of proper handwashing procedures. Employee washed hands.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. guacamole with tomato (51F - Cooling) since 11:00 at 2:58; pico de gallo (51F - Cooling) since 11:00 at 2:58 cut tomato (52F - Cooling) since 11:00 at 2:22 51F at 3:05 advised operator of proper cooling procedures. See stop sale.
[08B-38-4] Food stored on floor.

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