LA MONJA BLANCA RESTAURANT LLC

Name: LA MONJA BLANCA RESTAURANT LLC
Address: 4186-4188 LAKE WORTH RD, PALM SPRINGS, FL, 33461, US
Rating: 82.4

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

License #6022786

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.4 Grade C / 100

Mixed Health Record

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Quick take

LA MONJA BLANCA RESTAURANT LLC in PALM SPRINGS currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 7 major, 6 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 2, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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: Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food splatter around kitchen handwashing sink.
[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.
[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/
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[50-09-4] Current Hotel and Restaurant license not displayed. Expired license posted.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Surface cleaner not labeled at dining room trash can. Operator labeled.
[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.
[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.

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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