GUACAMOLE MEXICAN GRILL INC

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice (120F - Reheating)for 3 hours - From follow-up inspection 2026-06-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler from yesterday Operator date marked Corrected On-Site - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of chest freezer by ice machine and ice buckets - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar Operator removed Corrected On-Site - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoopsby flat top grill in standing water. Operator removed Corrected On-Site - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table across from burner grill - From follow-up inspection 2026-06-15: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen prep and ware washing areas Repeat Violation - From follow-up inspection 2026-06-15: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ant killer house hold stored under the 3 compartment sink . Operator discarded it . Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken empanadas labeled as 2-24 operator stated that's prepared Monday and no one change the label . Operator changed the label . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (51F - Cold Holding); pico (51F - Cold Holding Operator left it out to for more than 30 minutes and he decided to do it as time control for 4 hours. Sent him the form and answer all his questions about it and he labeled the product. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Water bucket stored at the employee hand sink by desert station . Operator removed it . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. All the cutting board at the kitchen. Operator discarded it . Corrected On-Site

Basic - Equipment in poor repair. Gasket torn at the 2 door cooler back of the house dish. White freezer door is broken .

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door back of the house dish.

Basic - Floor area(s) covered with standing water. Dish area back of the house.

Basic - Food stored in a prohibited area. Cut lettuce stored direct on dirty shelf bottom of make table .

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dish area back of the house.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger stored on top of chorizo pork at the drawer cooler the one under the grill . Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw Chicken stored on top of salmon at the reach-in freezer.

Basic - Cutting board has cut marks and is no longer cleanable. Small table next to the grill . Repeat Violation

Basic - Light not functioning. One out by the hoods. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water bottom of small table next to the grill and bottom of the main make table .

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking water then go to prepped food without washing hand . Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tamales stored on bottom of raw shrimp at the reach-in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored on top of raw fish at the reach-in cooler under grill . Operator switch it . Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa made 1-10-25. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa made 1-10-25.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area .

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area .

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pan stored on top of the storage shelf not inverted. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. All of the cutting board at the kitchen. Repeat Violation

Basic - Light shield damaged/in disrepair. Kitchen area .

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee cooking food with his gloves on then he washed his hand with his gloves on then he add cheese to a salad without changing the gloves.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored on top of raw fish at the drawer cooler the one under the grill. Raw shell eggs stored on top of cooked beef at the reach-in cooler the 2 door one . Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa prepared 8-5-24 Operator stated that the food is fresh but they didn't change the label that's why I didn't stop sale it .

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. They have it all except the newest employee Esteban.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking pans stored not inverted at prep table .

Basic - Cutting board has cut marks and is no longer cleanable. The 3 of the make table kitchen area.

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the kitchen.

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored top of raw beef at the reach-in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Employee wash knife at the employee hand sink at the kitchen. Manager correct him for not using it for any other purpose than hand washing. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No QT test availability for the 3 compartment sink .

Basic - 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. Salmon.

Basic - Food stored on floor. Frying oil stored on floor at rhe kitchen area . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refried beans 90F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans hot holding in oven overnight 90F . Operator immediately discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Basic - Bowl or other container with no handle used to dispense food. Salt container

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table and on top of cooler drawer on grill Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine filters Gaskets in chest freezer

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (49F - Cooling)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (49F - Cooling) from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (46F - Cold Holding) less than 4 hours

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork (49F - Cooling) from yesterday

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink. Manager removed Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. Manager removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager removed cup. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. N front of reach in Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado, staff removed stickers Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce from 2 hours ago at 11:43 (75F - Cooling) second temp at 12:19 71F; manager added ice and removed lid to cool. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Staff dried floor. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Dish area and cook line

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Salmon and ground beef. Staff added to refrigerator. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Near dish area

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./ avocado over cheese.; manger moved avocados to lowest shelf. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. / shelled eggs over beef . Manager moved to lower shelf. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ beef from 30 minutes ago at 12:30 (62F - Cooling); second temp at 1:32 57F. Manager put less product in each pan to cool. Corrective Action Taken Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair./ hole over make table. Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing./ dish area. Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ cell phone over prep station. Staff put in office. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./ manger pulled pans apart. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid of ice machine. Staff cleaned. Corrected On-Site Warning - From follow-up inspection 2022-05-26: Time Extended

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose control attached to the kitchen utility sink. / By soda dispenser.

Intermediate - Cutting board stained /soiled. White cutting board at cook line preparation area. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Edgar L.

Intermediate - 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/ Manager returned before end of inspection. Observed 6 employees engaged in food preparation at the time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located by ice machine and server's station. Corrected On-Site Repeat Violation

Intermediate - No running hot water at hand wash sink located by server's station. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents/wall soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements./ license says 50 seats actually 100 seats to include outside seating. Provided necessary forms to manager.

Basic - Floor area(s) covered with standing water. Observed under salad preparation /reach-in cooler.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed in cook line by hand wash sink. Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Purses and jackets stored with food in dry storage room.

Basic - Water leaking from pipe and/or faucet/handle. Observed at mop sink faucet.