RESTAURANT GUATEMEX
9965 SAN JOSE BLVD UNIT 39
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/17/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2024
High Priority
3
Intermediate
7
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls , cups used as scoops in sugar container.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Loose ceiling tile opposite Three compartment sink area. Also , hole in tile.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored.cutting board stored on floor. Kitchen Moved by manager **Corrected On-Site**
- 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 personal bag next to food service utensils. Moved by manager. **Corrected On-Site**
- 36-24-5:Basic - Hole in or other damage to wall. Hole under kitchen Hand Wash Sink.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives stored between equipment. Reach in cooler / make table.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water 78°. Kitchen Moved by manager. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of kitchen microwave.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar container. Kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in shopping bag. Reach in cooler. **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish washer handled soiled equipment, mop, then did not change gloves or wash hands. Manager intervened. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degree. ** Corrective Action Taken** Cooked chicken 80°. Cooked pork 85°. In steam well Cooked gravy 115°. 120°. In steam well. Fried chicken: 110° 115°. 120°. On kitchen counter near steam well. Items reheated to 165-175°. Per Person In Charge items made about 12 moon. **Corrective Action Taken** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand Wash Sink. Moved by manager **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Three compartment sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. **Warning**
- 27-11-4:Intermediate - No running water at mop sink. No hot or cold water to outside mop sink. (Per Person In Charge. Water service was recently vandalized) **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by Three compartment sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The following items made 3-4 days ago not date marked in coolers in kitchen : Cooked chicken, cooked pork, cooked vegetables. Cooked beef. Multiple food containers. **Repeat Violation**
Food safety inspection conducted on 12/12/2024 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).
Inspection on 7/29/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Plywood used as cutting board at reach in cooler / make table. Per Person In Charge cutting board ordered.
- 08B-38-4:Basic - Food stored on floor. Bag potato on floor kitchen. Moved by manager. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : counter.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked vegetables made few days ago not date marked.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser not working. Kitchen Hand Wash Sink.
Food safety inspection conducted on 7/29/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).