MONTY’S RESTAURANT & PIZZERIA Inspection – October 9, 2026

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 45F not flushed in at Make Table. Operator placed underneath at the interior of Make Table to decrease the temperature. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

#7Intermediate53B-02-5

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Observed multiple employees with no beard guard at kitchen.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee at cookline. Employee placed hair restraint over their hair/head. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic36-02-5

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Cooler. **Repeat Violation**

Repeat Violation

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed flour container not labeled at Pizza Station. Operator labeled the food item.

Florida Food Watch