Monkey Joe's in Coral Springs
Last inspected:
10301 Royal Palm Blvd, Coral Springs, FL 33065Monkey Joe's, a permanent food service establishment with 80 seats in Coral Springs, has experienced significant temperature control violations across multiple inspections. Between August 2024 and September 2025, the facility accumulated 29 total violations on record from 9 inspections. In August 2024, a major inspection documented 26 violations requiring re-inspection, including critical failures in temperature control for hot-held foods (steam table items measuring 91–126°F when 135°F minimum is required), cold-held foods (shrimp ceviche at 53°F instead of 41°F or below), and cross-contamination (raw chicken stored directly over ready-to-eat carrots and over raw pork). Two stop-sale orders were issued on August 20, 2024, for adulterated time/temperature control foods: watermelon cut the day prior that cooled to 53–60°F and hot-held items that fell below proper holding temperatures. Both products were voluntarily destroyed by management. A September 4, 2024 check-back inspection verified compliance of those violations, though a repeat hot-holding violation was identified (pork and yuka sausages at 116–122°F) and corrected on site, and a hand-washing violation was documented and addressed. The facility has since completed four focused inspections between February and December 2025 with zero violations, indicating compliance has been sustained following the corrective actions.
Summary generated from Florida DBPR public inspection records.
Monkey Joe's in Coral Springs: Comparison to Broward County Averages
This Facility
3.2
violations / inspection
3.2 violations per inspection
Broward County Avg
4.52
violations / inspection
4.52 county average
This Facility
0
emergency closures
0 closures
Broward County Avg
0.23
closures / facility
0.23 county average
Monkey Joe's in Coral Springs: Full Inspection History — DBPR (9)
— 2 inspections5 violations · 2 high priority
— Routine - Food· 1 violations · Call Back - Complied
Intermediate Violations
— Routine - Food· 4 violations (2 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— 2 inspections8 violations · 3 high priority
— Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— Complaint Full· 5 violations (2 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
Basic Violations
— 1 inspection4 violations · 3 high priority
— Routine - Food· 4 violations (3 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
— 1 inspection5 violations · 3 high priority
— Routine - Food· 5 violations (3 high priority)· Inspection Completed - No Further Action
High Priority Violations
Intermediate Violations
— 2 inspections5 violations · 2 high priority
— Routine - Food· 0 violations · Call Back - Complied
No violations recorded for this inspection.
— Routine - Food· 5 violations (2 high priority)· Warning Issued
High Priority Violations
Intermediate Violations
Basic Violations
— 1 inspection0 violations
— Food-Licensing Inspection· 0 violations · Inspection Completed - No Further Action
No violations recorded for this inspection.
Monkey Joe's in Coral Springs: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 4 inspections
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5145426 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Conducted Routine Offsite Inspection. Lab results provided.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit was conducted in response to request # 5131483
Consultation visit with food establishment management.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: The issues described in request 5126003 were addressed with the person in charge during this inspection.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Sanitation Inspection Requirements· 5 violations· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat
Food Service: Pork, yuka sausages on the steam table that were put out at 7AM had an
internal temperature of 116-122 degrees F when checked with an accurate probe thermometer. COS: Items
were moved to the oven and reheated to 165 degrees F.
Y
x
Repeat
COS
Y
x
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Food Processing: Employee did not wash hands when entering area before donning new
gloves. COS: Employee was instructed on when to wash hands and immediately washed them. Meat:
Employee entered room and donned new gloves before washing hands. COS: employee washed hands
before donning new gloves.
Y
x
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Seafood: Salted fish that was store packed missing ingredients on package. COS: Label was
fixed during visit
38
Citation Description: Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Observation: Food Processing: Employee in kitchen area wearing a watch. COS: employee removed
watch during visit.
4-202.16
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16
Seafood: Three compartment sink has visible gap in between sink and wall.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Food Processing: Floor of walk in cooler next to freezer door chipped and damaged.
— Re-Inspection Required· 26 violations· 2 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non-compliance was observed as evidence by violations for improper hand
washing, hot & cold holding temperatures and sanitization.
3-302.11(A)(8)
Food not protected from cross contamination by separating fruits and vegetables
before they are washed from ready-to-eat food. 3-302.11(A)(8)
Food processing: Unwashed produce on cutting board while employee was preparing ready
to eat foods. COS: Produce was moved to proper area during visit.
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Food Service: Raw chicken was stored over raw pork on shelf in the walk in cooler. COS:
Chicken and pork were moved to the proper location during visit.
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Food Service: Raw chicken and pork over ready to eat carrots in the walk in cooler COS:
Items were moved to proper location during visit.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail: Watermelon cut the day prior had an internal temperature of 53-60 degrees F when
checked with an accurate probe thermometer. Stop sale and release was issued. See supplement. COS:
items were voluntary discarded by manager.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service: Corn, mixed vegetables, yuka, baked chicken, ox tail, meatballs, smashed
plantains, mac and cheese, and pork chunks on steam table had internal temperatures of 91-126 degrees
F. Croquettes, beef patties, chicken patties in the hot case next to the steam table had internal
temperatures of 103-105. COS: items were returned to oven and reheated to 165 degrees F. Retail: Pork
shoulder and whole chickens in reach in hot hold case at 9AM had internal temperatures of 113-122 when
checked at 1PM. Stop sale order and release issued. See supplement. COS: items were voluntarily
discarded by manager.
Y
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Food service: Shrimp ceviche in cold bar prepared at 9AM had an internal temperature of 53
degrees F at 10AM. COS: Cerviche was moved to cooler to reach proper temperature.
Y
x
3-501.17(A)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) PfPf
Deli: Lunch meat found in deli case opened for more than 24 hours and not date marked.
COS: items were properly date marked during visit.
Y
x
Print Date: 8/21/2024
Page 2 of 5
Y
x
27
Pf
x
Citation Description: Juice packaged onsite and not treated under a HACCP plan to attain a 5-log
reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follows: "WARNING: This
product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious
illness in children, the elderly, and persons with weakened immune systems." 3-404.11 Pf
Observation: Retail: Juice packaged on site missing warning label. COS: Warning: label was added during
visit.
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Food processing: Employee drinks on counter near prep table. Meat Dept: Employee drinks
being stored on table. Produce: employee drinks stored over hand wrapper.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Food Processing: Food employees did not wash hands between entering/exiting the various
processing areas and returning to don gloves and/or handle clean utensils to prepare food items for
customer. COS: Food employees washed hands to continue working and proper hand washing procedures
were discussed with management.
5-202.12(A)
Handwashing sink not equipped to provide hot water at a temperature of at least
100°F through a mixing valve or combination faucet. 5-202.12(A) PfPfRepeat
Meat Dept: no hot water was available at beginning of visit. COS: hot water was turned on
during visit.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Capri suns not labeled for resale on shelf of reach in beverage cooler of deli
department. COS: Items were removed from costumer reach during visit.
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Bakery: Loafs of Cuban bread missing proper labeling of distributor. COS: bread was labeled
during visit. Seafood: Cooked whole crab in retail coffin freezer, missing common name. COS: crab was
properly labeled during visit. Retail: Bouillon cubes packed for resale missing proper labeling. COS: Items
were moved to the back out of customer reach.
Y
x
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Backroom: small flying insects observed by produce returns next to bailer. Small flying
insects near drain of mop sink.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Food Processing: Cases of raw chicken on the floor of prep room. COS: cases were moved
to proper location during visit.
3-305.14
Unpackaged food not protected from environmental sources of contamination during
preparation. 3-305.14
Food Processing: grime and old food debris build up over cutting table in kitchen next to prep
sink. COS: debris and grime cleaned during visit.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Food Processing: Employee wearing watch while handling food.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Food processing: Wiping cloths not held in sanitizer in-between uses. Meat Dept: Wiping
cloths not held in sanitizer in-between uses. Produce: Wiping cloths not held in sanitizer in-between use.
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean
portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush
particles to the drain when used with moist foods; in a clean, protected location when used only with food
that is not time/temperature control for safety food; or in a container of water maintained at 135°F or
greater. 3-304.12(C)-(F)
Seafood: Knives being used to cut fish stored between wall and sink in between uses. COS:
knives were cleaned and moved to proper location during visit.
4-904.11(A)-(B)
Cleaned and sanitized utensils handled, displayed or dispensed without protection
from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped
are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)
Food Service: Utensils stored under steam table, in bucket, not inverted or stored to prevent
contamination. COS: Utensils flipped over so handles were facing up.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Meat Dept: Knife rack next to meat saw broken and dirty with old food debris. Seafood: 3
compartment sink not sealed to wall.
4-603.14
Equipment food-contact surfaces and utensils not effectively washed to remove or
completely loosen soils by using the manual or mechanical means necessary; or the washing procedure
selected is not based on the type and purpose of the equipment or utensil, and on the type of soil to be
removed. 4-603.14
Food service: Employee rinsed off spatula with out cleaning and sanitizing it, prepared to use
it for service. COS: Item was moved to the sink for proper wash, rinse and sanitizing.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Food Processing: Pans hanging up over the 3 compartment sink encrusted with grease.
5-501.11
Receptacles and waste handling units for refuse, recyclables, and returnables not
kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food
not kept covered when not in continuous use or after they are filled. 5-501.113
Outside: dumpster missing lid.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat Dept: build up of grime on windows and frame of service case.
6-101.11
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are
absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is
not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not
designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11
Food processing: Floor of walk in cooler next to freezer door chipped and damaged. Meat
Dept: Wall tiles missing and chipped near cutting bench.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
Monkey Joe's in Coral Springs: Stop-Sale & Stop-Use Orders (2)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. |
Monkey Joe's in Coral Springs: Frequently Asked Questions
- When was Monkey Joe's in Coral Springs last inspected?
- Monkey Joe's in Coral Springs was last inspected by Florida DBPR on September 11, 2025. The result was: Call Back - Complied.
- What are the most common violations at Monkey Joe's in Coral Springs?
- The most frequently cited violations at Monkey Joe's in Coral Springs are: Proper ventilation, Proper hand/arm washing, Clean multi-use utensils.
- How many health inspections has Monkey Joe's in Coral Springs had?
- Monkey Joe's in Coral Springs has had 9 inspections on record with Florida DBPR, averaging 3.2 violations per inspection, below the statewide average of 5.2.
- What did the most recent inspection of Monkey Joe's in Coral Springs find?
- Monkey Joe's in Coral Springs was most recently inspected on September 11, 2025 with 1 violation(s). Disposition: Call Back - Complied.
- Has Monkey Joe's in Coral Springs ever been shut down?
- No, Monkey Joe's in Coral Springs has no emergency closures on record with Florida DBPR.
- What does Florida violation V36 (Proper ventilation) mean?
- Violation 36 (Proper ventilation) is classified as a intermediate priority violation under Florida DBPR food safety regulations. See the full explanation at floridafoodsafety.org/violation/36.
- When was Monkey Joe's in Coral Springs last inspected?
- Monkey Joe's in Coral Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 8, 2025. Inspection type: Focused Inspection.
- How many inspections has Monkey Joe's in Coral Springs had?
- Monkey Joe's in Coral Springs has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Monkey Joe's in Coral Springs find?
- Monkey Joe's in Coral Springs was most recently inspected by FDACS on December 8, 2025 (Focused Inspection).
- Has Monkey Joe's in Coral Springs had any stop-sale or stop-use orders?
- Yes, Monkey Joe's in Coral Springs has 2 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Monkey Joe's in Coral Springs?
- The most frequently cited FDACS violations at Monkey Joe's in Coral Springs are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-602.11(B)(1)-(4): Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6).
- Does Monkey Joe's in Coral Springs have any repeat violations?
- Yes, Monkey Joe's in Coral Springs has had the following violations cited on multiple FDACS inspections: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-602.11(B)(1)-(4): Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6).
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Monkey Joe's. How we collect and verify this data.