DirtyFLRestaurant Inspection Data

GUARAPOS CUBAN CUISINE

Food safety records indicate GUARAPOS CUBAN CUISINE in BOYNTON BEACH has 7 inspections with a 2.2/5 overall rating. Recent inspections indicate some food safety concerns.

1795 North Congress Avenue
Florida, 33426
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10914771

  • 40-06-5:Basic - Employee personal keys stored in or above a food preparation area, on slicer at cook line. Cook removed. Corrected On-Site
  • 12B-07-4:Basic - Employee water bottle on a food preparation table at cook line. Cook removed. Corrected On-Site
  • 08B-38-4:Basic - Fish stored on floor in walk in freezer. Cook placed on a shelf. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface from hand sink next to back door.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container. See stop-sale.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook drank from a water bottle unscrewed the cap and replacing cap by touching the rim of the bottle where his lips had touched. He then proceeded to prepare beans.
  • 08A-05-6:High Priority - Raw breaded steak stored over sliced tomatoes in 2 door reach in cooler at cook line. Cook reversed. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded beef cooked yesterday, date marked 3 days ago.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans (98F - Reheating) in steam table cook stated placed in steam table 2 hours ago. Cook immediately placed beans on stove and reheated to 178F, for further hot holding. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing dishes stored in sink next to back door.
  • 31B-03-4:Intermediate - No soap provided at handwash sink on cook line.

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10794595

  • N/A:No Violations Were Observed

Inspection Date: 3/7/2025

Inspection #: Visit ID: 8882793

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 91F. Operator heated fresh water to 145F. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 55F in walk in cooler. Cooked yesterday and stored in a deep enclosed container. Not prepped or cooked today. See stop sale Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - 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. Beans 55F in walk in cooler. Cooked yesterday and stored in a deep enclosed container. Not prepped or cooked today. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator set up triple sink to sanitize until machine is repaired. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes and placed on shelf without sanitizing , in triple sink. Reviewed proper use of triple sink. Warning
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in prep area. Operator set up fresh solution at 75ppm. Corrected On-Site Warning

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8882164

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair gaskets on cook line cooler torn. Warning - From follow-up inspection 2024-09-24: On order **Time Extended**

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8778079

  • 08B-38-4:Basic - Cooked yucca stored on floor in walk in freezer. Warning
  • 40-06-5:Basic - Employee personal cell phone and keys stored in or above a food preparation area, on clean slicer. Cook removed items. Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair gaskets on cook line cooler torn. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board next to walk in cooler. Operator removed. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded pork 55F-57F, in a deep container, in walk in cooler. Pork was cooked and shredded yesterday. Warning
  • 01B-36-5:High Priority - 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. Shredded pork 55F-57F, in a deep container, in walk in cooler. Pork was cooked and shredded yesterday. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing windex not labeled in wait area. Operator labeled. Corrected On-Site Warning

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8454414

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo line/sandwich press. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from 85F water. Corrected On-Site
  • 08A-17-6: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. Raw chicken over raw beef and pork - operator moved chicken to lower shelf. Corrected On-Site
  • 53A-05-6: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/ 8 employees on duty at time of inspection- certified food manager arrived during inspection - NELSON AGUILERA, 02/2022. Corrected On-Site

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8376687

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture...missing faucet in 3 compartment sink.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pulled pork 55° to 48° in walk in cooler closed to the door . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food , raw beef above garlic sauce , cut onion , cut pepper in tall reach in cooler at kitchen . Operator properly stored food. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pulled pork 55° to 48° in walk in cooler closed to the door . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 49° at glass door reach in cooler at beverage station. Operator moved to another acceptable cooler . ... pulled chicken 44°, criol sauce 45° in walk in cooler by the door being held less than four ours employee replace food coldest area by the walk in freezer door and open the freezer door. Operator stated that door being open frequently that's made temperature high . Advise operator closed door properly all the time . **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle. Employee labeled Corrected On-Site