MONARCA CANTINA OF MONROE

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Inspection history

1. Apr 3, 2026

   ✓

2. Mar 6, 2026

   ✕
   2 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

3. Feb 2, 2026

   ✕
   6 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Single service items reused, improperly stored, dispensed, not used when required

4. Nov 10, 2025

   ✓

5. Oct 30, 2025

   ✕
   1 violation

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

6. Oct 1, 2025

   ✕
   4 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • In use food dispensing utensils improperly stored
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

7. Jan 13, 2025

   ✓

8. Oct 4, 2024

   ✓

9. Sep 19, 2024

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Improper use and storage of clean, sanitized equipment and utensils

10. Feb 28, 2024

    ✓

11. Feb 2, 2024

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

12. Jan 9, 2024

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

13. Sep 26, 2023

    ✓

14. Jan 24, 2023

    ✓
    1 violation

    • Improper thawing procedures used

15. Aug 29, 2022

    ✓

16. Aug 9, 2022

    ✕
    7 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical:Water/ice: unsafe, unapproved sources, cross connections
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Pesticide application not supervised by a certified applicator
    • Non food contact surfaces of equipment not clean

17. May 17, 2022

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing