DirtyFLRestaurant Inspection Data

GUIDO'S RESTAURANT & PIZZERIA

Food safety records indicate GUIDO'S RESTAURANT & PIZZERIA in CORAL SPRINGS has 5 inspections with a 1.5/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 5 reports on file

10641 Wiles Road
Coral Springs, Florida, 33076
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 5 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13535588

Follow-up Inspection Required

5 high, 3 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo and prep area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee cell phones stored on the shelf with single serve items.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee slicing cheese with no hair restraint employee placed on hat. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in. Operator placed one in unit. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in reach in cooler unwashed cucumbers and peppers stored over shredded mozzarella cheese.
  • 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. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night. See stop sale. Repeat Violation Admin Complaint
  • 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm . Employee primed machine rechecked 50Ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line penne (47F - Cold Holding) per operator held at room temperature on cook line for two hours prior to inspection before being placed back in reach in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of steam table a container of fried chicken breast (90F - Hot Holding) per employee held out of temperature less 3 hours operator reheated in fryer. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) in deep covered hotel pan per operator prepared last night and held in reach in over night.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna not date marked. Operator date marked. Corrected On-Site

9/30/2025· 6mo ago

Visit ID: 10895884

Met Inspection Standards

3 high, 2 int, 3 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler door.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above expo line soiled in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers heavily soiled with dust.
  • 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. cooked pasta (48F - Cooling) cooling in walk in cooler overnight for more than 6 hours per operator. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over ready to eat sauce in cook line reach in cooler. Operator reorganized. 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. cooked pasta (48F - Cooling) cooling in walk in cooler overnight for more than 6 hours per operator.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

3/24/2025· 1y ago

1 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-38-4:Basic - Food stored on floor. In the walk in cooler, the raw rope sausage was stored on the floor.the sausage was moved to shelving. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris and dust. The hood vent filters on the cook line.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler, raw chicken was stored over raw rope pork sausage. The sausage was moved to shelving above the chicken Corrected On-Site

12/4/2024· 1y 4mo ago

2 high, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with dust. In the kitchen
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired less than 60 days. Owner paid during inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Across from the walk in cooler on the storage rack, a bottle of lighter fluid and a sterno were stored with clean utensils. The items were removed. Corrected On-Site

8/22/2023· 2y 7mo ago

Visit ID: 8438657

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine near walk in cooler.
  • 36-32-5:Basic - Ceiling tile shows damage or is in disrepair.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep counter- operator removed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer-Raw beef not commercially packaged stored over cooked meatballs- operator moved to lower shelf. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler -Storage of raw shell eggs over dough - operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emaile$ to operator.