LA MONJA BLANCA RESTAURANT LLC

Name: LA MONJA BLANCA RESTAURANT LLC
Address: 4186-4188 LAKE WORTH RD, PALM SPRINGS, FL, 33461, US
Rating: 0

4186-4188 LAKE WORTH RD, PALM SPRINGS, FL 33461

License #6022786

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 13 findings · 7 critical

Routine - Food

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Quick take

LA MONJA BLANCA RESTAURANT LLC in PALM SPRINGS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 114 total violations — 47 critical, 31 major, 36 minor.

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The latest inspection on September 10, 2026 shows 13 observation rows: 7 critical, 4 major, and 2 minor.

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Inspection coverage

100%

Inspector notes

114

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (81F - 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 (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (125F - Hot Holding) at stove top area. Per employee, item held for less than 3 hours. Operator increased heat on unit and began reheating to 165F.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[36-73-4] Floor soiled/has accumulation of food debris throughout kitchen area.
[22-42-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing surface cleaner at front counter area not labeled. Operator labeled.
[02D-03-4] 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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - 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.
[01B-02-5] 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 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71F - Cooling) in deep filled container in prep area reach in cooler. Per employee, item was cooling for approximately 5 hours.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (81F - Cooling) in deep filled container in back door area reach in cooler. Per employee, item was cooling for approximately 5 hours. housemade salsa (71F - 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 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
[12A-25-4] 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.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[22-45-4] 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.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Expired license posted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on in use kitchen prep table. Operator removed.
[14-69-4] Ice buildup in reach-in freezer.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed scallions stored above open containers of cooked pork mix in reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter around kitchen handwashing sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork bacon stored above containers of cooked ready to eat shrimp. Operator reorganized.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (110F - Hot Holding) on kitchen stove top for less than 3 hours. Operator increased burner strength and began reheating to 165F.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket at triple sink 200ppm. Reviewed use of color scale on test strips with operator. Operator diluted solution, retesting at 100ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. melon (48F - Cooling for 2 hours at 1:25, 48F at 2:00) in deep filled covered container at front counter reach in cooler. Operator removed covering to help increase rate of cooling.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[41-17-4] Spray bottle containing toxic substance not labeled. Surface cleaner not labeled at dining room trash can. Operator labeled.

Disposition: Warning Issued
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, dish washer is not using chlorine sanitizer to properly sanitize dishes. Advised operator to not use dishes until properly sanitized. Employee set up 3 compartment sink to properly wash, rinse, and sanitize dishes.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw beef, not all commercially packaged stored over bags of ice. Advised operator of proper storage. Operator stated he would correct.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw chicken stored over raw beef. Advised operator of proper storage. Operator stated he would correct.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, chlorine sanitizing solution 200+ppm exceeding the maximum amount allowed for concentration. Advised operator of proper strength. Operator corrected to chlorine 100ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter reach in cooler, cut melon (50F - Cooling)@11:41 since 11:00, 49F @12:32. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into freezer to fascia it ate cooling process.
[31A-11-4] Handwash sink used for purposes other than handwashing. At front counter, hand sink used for other purposes as evident by food debris in sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, eggs are indicated and served to customers request and not indicated by consumer advisory or an asterisk to inform they are served undercooked.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Refrigerator doors soiled with food debris, throughout kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored on shelf, not inverted.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee belongings stored in dry storage on top of bags of rice.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Bowls stored on shelf with water inside. Wet nesting
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[08B-38-4] Food stored on floor. At dry storage, opened bad of dried peppers stored on floor. Advised operator of proper storage.
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. At dry storage, open bags of rice and beans stored, not covered.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution 0 ppm
[01B-01-4] Dented/rusted cans present. See stop sale. 3 cans of condensed milk dented. See stop sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs, then touched clean plates without washing hands. Advised operator of proper handwashing.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw meat, change gloves and began working with food without washing hands. Advised operator of proper handwashing.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non-food grade paper towels used in direct contact with food.-Pork filled tortillas. Operator removed paper towel
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, Raw chicken stored over raw beef. Advised operator of proper storage.
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches crawling in dry storage.
[01B-02-5] 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 degrees Fahrenheit. At reach in cooler, cooked chorizo (57F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 7:00am. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked chorizo (57F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler since 7:00am. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (116F - Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat product to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front counter reach in cooler; cut melon (61F - Cooling)@3:20 since 1:00, 49F@ 4:04; horchata (49F - Cooling)@3:20 since 1:00, 49F @ 4:05, at the current rate, items will not reach 41F within 4 hours. Operator placed items into reach in freezer to fascilitate cooling.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs served on menu to customers request with no consumer advisory or asterisk to indicate raw product.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM on duty with 4 or more employees present at beginning of inspection. Owner/CFM came approximately 15 minutes after beginning of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler, no date marking on foods prepared onsite and stored over 24 hours. Advised operator of proper date marking.

Disposition: Met Inspection Standards
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at triple sink
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) in triple sink.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed handling raw chicken with gloves. Gloves changed before employee handled dough. Hands not washed in between glove changing. Employee observed handling raw beef with gloves. Gloves changed before handling dough. Hands not washed in between changing gloves.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed wrapping ready to eat food item with barehands. Gloves put on by employee
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Thank you grocery bag storing dough in two door cooler
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over tator tots in reach in freezer Removed
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (72F - Cold Holding) two cartons of eggs out on prep table. Out less than four hours placed in cooler
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (52F - Cooling) at 11:38 am to 52F at 12 pm since 9:00 am two door reach in cooler. At this rate food will not cool to 41F within four hours. Covered in large container. chicken soup (111F - Cooling) at 11:30 am to 109F at 11:57 since 10 am At this rate food will cool to 70f within 2 hours. Instructed operator to reheat Soup to 165F. Soup found Covered in large pot next to hot cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. Small prep table blocking hand sink Removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator Provided

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Small foam cup in red sauce bucket. Explained and employee removed the cup.
[08B-38-4] Food stored on floor. Several boxes of water stored on floor at front counter.
[35B-02-4] Insect control device installed over food preparation area. 1.over hand sink at front counter next to fresh orange juice machine and reach in cooler. 2. Over prep table on cook line
[08A-04-5] Raw animal food stored over or with unwashed produce. Bags of raw chicken on top ( in contact with bag )of cooked pork in upright white reach in cooler. Explained and employee rearranged.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm ( strip changed color and turned white again ) employee changed the solution chlorine 100 ppm
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
[31A-11-4] Handwash sink used for purposes other than handwashing. Rinsing pans in front counter hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Checked calibration of state and operators thermometer. In ice water state thermometer 32 f, operators thermometer reading 28 f. Explained and Emailed thermometer calibration info in Spanish.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All Safestaff/ Servsafe certificates are color copies of one original on thick paper . ( from one original certificate.made several color copies on thick paper ) explained.
[41-17-4] Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled at front counter. Employee labeled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Small round foam cup used to scoop cooked rice. Explained and manager discarded the cup.
[21-05-5] Cloth used as a food-contact surface. Cloth in contact with dough. Explained
[08B-38-4] Food stored on floor. Several cases of bottled water stored on floor in the dining room.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Washcloth bucket chlorine 0 ppm. Manager added chlorine checked chlorine 100 ppm,
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 52 cooling overnight in tightly covered container ( not prepared ,handled or portioned today )
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Refried beans 52 cooling overnight in tightly covered container ( not prepared ,handled or portioned today )
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tilapia stored over bags of ice and raw salmon stored over bags of French fries in reach in freezer. Explained and showed proper storage chart in Spanish. Employee rearranged during inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish container stored over cooked beef container in reach in cooler. Explained and employee rearranged.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line. Manager provided the paper towel roll.
[41-17-4] Spray bottle containing toxic substance not labeled. Light blue color liquid spray bottle at front counter not labeled. Employee labeled.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl as scoop in rice and beans in dry storage
[08B-38-4] Food stored on floor. Produce on floor in kitchen Rice bags and beans on floor in dry storage room in kitchen Fruit stored on floor at front counter
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar front counter
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tamales (127F - Cooling) in kitchen. salsa (68F - Cooling) in two door cooler. Operator states food not prepped or portioned today. Overstocked and covered. Food did not reach 41F within 6 hours.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. rice water (92F - Cooling) since 8 am cooler at front counter. Operator states rice water cooked at 8:00 am. Food did not reach 70 within 2 hours.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating ready to eat avocados for immediate service with barehands. Educated on site.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you grocery bags storing raw chicken in freezer units in kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Raw tilapia over ice used for consumption in two door freezer Raw chicken not commercially packaged over raw beef not commercially packaged in one door freezer unit.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef in two door reach in cooler Raw shrimp over ready to eat salsa in two door cooler Removed
[35A-05-4] Roach activity present as evidenced by live roaches found. Six live roaches crawling floor in dry storage room of kitchen next to sealed and opened bags of rice and beans. Two live roaches crawling behind reach in cooler in kitchen. One live roach crawling on wall at rack storing clean equipment in kitchen. Operator Killed and removed
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding); on prep table in kitchen. Operator states eggs out less than four hours. Placed in cooler.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Chocolate bananas and ice creams in freezer chest in dining room. Operator states food made in home kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sauce (53F - Cold Holding) on prepped table. Operator states food not prepped or portioned today. Removed from unit less than four hours. Placed in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); on cook line. Per operator rice cooked less than four hours ago. Reheated to 165F hot holding.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.