DirtyFLRestaurant Inspection Data

GUANABANAS RESTAURANT INC

North Old Dixie Highway
Florida, 33477
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10751511

  • 12A-16-4:High Priority - Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started their shift; walked in the kitchen put gloves on and started handling foods; educated operator; employee washed hands and changed gloves Corrected On-Site Priority: High Priority
  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line **Repeat Violation** Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink at prep are blocked by ice bucket not accessible for employee use at all times. Removed Corrected On-Site Priority: Intermediate
  • 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked lobster meat in cooler at cook line Raw beef over cooked smoked wahoo on speed rack in walk-in cooler Stored properly Corrected On-Site Priority: High Priority
  • 29-49-6:Basic - Observed: Standing water in bottom of reach-in-cooler at cook line Priority: Basic
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted Brussels sprouts (45F - Cold Holding);;in cooler #1 at cook line; as for operator food not prepared or portioned today Food out of temperature for approximately 15 minutes; operator placed inside freezer to quick chill sliced Swiss cheese (46F - Cold Holding); in drawers at cook line; food not prepared or portioned today; food moved from one cooler to other in the morning ; food out of temperature for approximately 30 minutes; ice bags placed on top; **Corrective Action Taken** Repeat Violation Admin Complaint Priority: High Priority
  • 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. Multiple dressing bottles with no labels in glass cooler at salad station Educated operator Priority: Basic

Inspection Date: 11/5/2024

Inspection #: Visit ID: 10711025

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- at fish preparation station
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in some holding units at cook line
  • 08B-12-5:Basic - Stored food not covered- buckets of frozen fish inside walk-in freezer Advised to cover
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- alligator thawing in prep sink ; moved under running cold water Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding); hot dogs (60F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food moved from one cooler to another approximately 1 hour before; moved to different cooler; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish preparation station

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8730538

  • 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. Dishwasher (Chlorine 0ppm); unable to fix sanitizer Warning
  • 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. Chorizo sausage since 7/27 in reach in cooler at cook line See Stop Sale
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chorizo sausage since 7/27 in reach in cooler at cook line See Stop Sale
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef stock (88F - Hot Holding) on the stove at cook line ; food out of temperature since 9:30; as per operator using TPHC ; no form /no time tracked; Emailed form; printed and time marked on container Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher . Repeat Violation
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed and printed during inspection; added to health policy Corrected On-Site

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8853879

  • N/A:No Violations Were Observed

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8531287

  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink by ice machines at fish room
  • 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. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale
  • 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. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher not trusted before running dishes through; educated operator
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish processing station
  • 31A-11-4:Intermediate - Handwash sink at service bar adjacent to the kitchen used for purposes other than handwashing- to store plastic cups Removed Corrected On-Site

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8351753

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink next to glass door cooler in the main kitchen used by food employees. Advised operator to post proper handwash sign
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Iceberg lettuce not washed before cutting; educated;
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and touched ice and fish immediately after; gloves not changed; operator educated; employee washed hands and changed gloves; Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (90F - Hot Holding) at flat top melted butter (103F - Hot Holding); in steam table at cook line ; as per operator food out of temperature for approximately 30 minutes; operator returned food to the stove; also discussed TPHC form; **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all prep stations and can opener