LA BELLE MONIQUE RESTAURANT AND BAKERY

Name: LA BELLE MONIQUE RESTAURANT AND BAKERY
Address: 937 STATE ROAD 7, PLANTATION, FL, 33317, US
Rating: 56.1

937 STATE ROAD 7, PLANTATION, FL 33317

License #1622485

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

56.1 Grade F / 100

Failing Health Score

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Quick take

LA BELLE MONIQUE RESTAURANT AND BAKERY in PLANTATION currently holds an InspectFL Health Score of 56.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, DBPR recorded 60 total findings; InspectFL has detailed violation rows for 58 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 20, 2026 shows 7 observation rows: no critical rows, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Complied
[33-16-4] Open dumpster lid.
[14-05-4] Cardboard used to line food-contact shelves in the prep area under the bread.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense ice in the ice machine. Operator removed bowl with no handle.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee use handwashing sinks only used to fill up water in a cup.
[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/. Observed 5 employees working with no certified food service manager on duty.
[08B-38-4] Food stored on floor. Observed beef feet stored on the floor in the walk in cooler and chicken stored on the floor in the walk in freezer. Operator stored properly.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in the kitchen. As per operator, chemical is sanitizer. Operator properly labeled.

Disposition: Emergency order recommended
[06-08-5] Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw chicken thawing in the triple sink with cold water that was barely running. Operator increased the velocity of the water.
[36-22-4] Floor area(s) covered with standing water. Observed standing water by front counter flip top cooler. Operator removed standing water.
[08B-38-4] Food stored on floor. Observed plastic bucket wit cooked peppers in the walk in cooler stored on the floor. Operator stored properly.
[35A-03-4] Dead roaches on premises. Observed approximately 3 dead roaches under the glass cooler near the front counter. Operator disposed of dead roaches, washed and sanitized the area.
[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. Observed only 1 of the 5 employees on staff at time of inspection with a Food Handlers training certificate.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags stored over bags of flour. Operator stored properly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tub of butter in the front handwashing sinks operator provided by the ice machine. Operator removed tub of butter.
[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/. Observed 5 employees engaging in food preparation without having a Certified Food Manager on staff.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over ready to eat vegetables in the walk in freezer. Neither item was in its commercial packaging. Operator stored properly.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed front handwashing sink by ice machine blocked with a water bubbler. Operator removed water bubbler.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 3 lives roaches under the glass door cooler by the front counter. Observed 1 live roach on the floor by the large ovens in the kitchen. Observed approximately 3 live roaches under the front counter flip top cooler. Operator killed all live roaches, washed and sanitized the areas.

Disposition: Emergency Order Callback Not Complied
[53B-13-5] Employee certification not available for some employees.
[05-03-4] No probe thermometer for temperatures under 120F.
[16-37-1] No chemical test kit for chlorine.
[36-03-4] Cove molding broken by dry storage.
[53A-05-6] No manager certification.
[35A-05-4] Observed 1 roach on cook line in the oven. Observed 1 roach in dry storage area on the wall.
[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. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
[35A-02-7] Live, small flying insects found. Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread. Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes. Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink. Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen

Disposition: Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared Mac and cheese cooked 2 days ago in walk in cooler not date marked
[05-03-4] Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in walk in cooler. Operator reorganized
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then proceed to prepare food without washing hands
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container of sugar with a bowl without a handle being used as a scoop.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand washing sink near ice machine being used to hold a container of butter catching water dripping from the sink.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags and phones stored over bags of flour and salt in dry storage area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at front line flip top cooler the interior of the reach in cooler soiled.
[35A-02-7] Live, small flying insects found. Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread. Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes. Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink. Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen
[08B-38-4] Food stored on floor. Observed in walk in freezer several boxes of food stored on the floor.
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cabbage and eggplant mix (115F - Cooling). As per operator, item not prepped or portioned today. As per operator, item was left out at room temperature overnight. See stop sale.
[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/
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink near ice machine completely blocked by water fountain.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen
[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. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding); cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale.
[14-13-4] Food-contact surface not smooth and easily cleanable. Cardboard used ton top of prep table with bread stored in direct contact

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