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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
MONTYS AT COCONUT GROVE in MIAMI currently holds an InspectFL Health Score of 62.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 23 total violations — 4 critical, 3 major, 16 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 10, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
MONTYS AT COCONUT GROVE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line prep cooler. Operator removed.
- [06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed at prep area sink frozen packages of mahi not removed from packages prior to being thawed.
- [53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to provide instructions on proper calibration. Coached chef.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed at prep area walk in cooler, mahi mahi (50F - Cooling) as per operator items were prepared at approximately 9/10am. Operator removed trays and discarded.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw oysters stored over ham croquettes. Operator removed.
- [03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed at prep area walk in cooler, mahi mahi (50F - Cooling) as per operator items were prepared at approximately 9/10am. Operator removed trays and discarded.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezers
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at fry area cook line standing reach in coolers unit.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee begin to rinse spatulas with food debris at cook line hand sink.
- [36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen and interior bar
- [36-17-5] Floor tiles missing and/or in disrepair. Observed throughout establishment.
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