GUADALAJARA RESTAURANT INC
905 US HWY 1, LAKE PARK 33403
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/29/2024
High Priority
4
Intermediate
3
Basic
0
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee clean hands on dirty apron followed by handling food. Employee washed hands Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags( thank you to go bags) used in direct contact with tortillas and bread stored on multiple coolers Advised operator to remove from those bags and to use food grade bags
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two door Flip top cooler Raw chicken stored above cut vegetables. Two door Small Reach in cooler Raw burgers stored above French fries. Operator stored properly 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. Observed inside Hot box , cooked chicharron 115F hot Holding . And on double pan inside steam table Cooked jalapeños 111F hot Holding, Per operator products stored for approximately 2 hours. Operator moved items to fryer and stovetop to reheat to 165F + **Corrective Action Taken**
- 31A-10-4:Intermediate - Equipment drain line ( ice machine)draining into handwash sink. On cook line. Operator removed Corrected On-Site
- 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. Observed menudo, red sauce inside double door glass cooler on cook line prepared 5 days ago with no date mark Operator dated marked Corrected On-Site Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/29/2024 revealed 7 total violations (4 high priority, 3 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine, operator corrected on site by cleaning and sanitizing area. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At prep area employee began cutting avacodo that still had original produce sticker attached. Discussed with operator who then discarded avacodo and removed sticker from remaining avacodo before washing them. **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. At dry storage area 2 dented cans chipotle peppers see stop sale.
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. At triple sink employee wash, rinsed and then sprayed dish with quaternary sanitizer not allowing for 30 seconds of exposure, triple sink not set up, operator set up triple sink to quaternary 200ppm and re-sanitized dishes by submerging in quaternary sanitizer for 30 seconds or longer. Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At back of kitchen spray bottle labeled for chemical use only is being used to store/dispense cooking oil. Operator discarded bottle in trash. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At glass door reach in cooler raw chicken stored over raw fish. Operator removed raw chicken to proper location Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding ) operator stated that rice was not prepared or portioned today, held in cooler overnight. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding ) operator stated that rice was not prepared or portioned today, held in cooler overnight. See Stop Sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area can opener soiled, operator removed can opener to dish washing area to be cleaned
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dish area at handwashing sink being used for storage. Brought to operator's attention who then removed items from sink. Corrected On-Site
- 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. At walk in cooler container of cooked chicken with no date marking, operator stated it was prepared 6 days prior. Operator corrected by placing proper date marking. Corrected On-Site
Food safety inspection conducted on 1/5/2024 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).