HOLY GUACAMOLE
1251 Washington Avenue
Miami Beach, Florida, 33139
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
3
Basic
5
Total
8
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cutting steak at front counter with no hair restraint.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bottle of water not stored at least 6 inches off of the floor by reach in freezer.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at front counter.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink by front counter.
- 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. Observed certificates for Keyler Cruz expired on 12/4/24, Rosa Lopez expired on 10/31/24, Kevin Cruz expired on 12/26/24 and Nixon Barrera expired 10/31/2024.
Food safety inspection conducted on 2/10/2025 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).
Inspection on 10/30/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored above preparation by front counter.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area front counter.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
- 14-11-5:Basic - Equipment in poor repair. Observed gaskets at reach in cooler by front counter in disrepair.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler by front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at establishment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, informed employee on proper hygiene precautions. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink behind register.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed No soap at hand sink behind register.
Food safety inspection conducted on 10/30/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 5/6/2024
High Priority
5
Intermediate
6
Basic
7
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of granulated onions.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed is expired.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee next to fish and over togo containers on a preparation table.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the cashier wash the red serving baskets with soap and water no sanitizer.
- 08B-38-4:Basic - Food stored on floor. Observed several large plastic containers with cooking oil on the floor next to the fryer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of chicken in the triple sink. The cook turned on the cold water. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above the mop sink.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook prep an order removed his gloves put on new gloves and prepped another order.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink a coffee and continued to prep food.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed several different products in shopping bags in the reach in cooler at the front counter.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed marinated chicken over fruit in the upright reach in cooler at the back of the kitchen. Repeat Violation
- 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 fried chicken (130F); shredded beef (130F - Hot Holding) at the front counter. As per the cook the items were placed in the hot box approximately two hours ago. The cook turned up the temperature of the hot box. **Corrective Action Taken**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a cook rinse his hands in the triple sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the unisex restroom. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the kitchen.
Food safety inspection conducted on 5/6/2024 revealed 18 total violations (5 high priority, 6 intermediate, 7 basic).
Inspection on 1/22/2024
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed a bag of carrots on the floor next to the triple sink. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed At several reach in coolers.Repeat Violation Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the reach in cooler ne t to the freezer.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a case of shell eggs on top of the refrigerator. As per the cook it was delivered approximately two hours ago. The cook put the eggs in the refrigerator. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed
- 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. Form provided via email. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No mechanical hand drying device provided at handwash sink. Observed the fan was not functioning.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 1/22/2024 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).
Additional Information
Contact Information
Phone: (305) 535-7475
Website: http://orderholyguacamolemiami.com/
Google Rating
★★★★☆ (4.2/5)
(142 reviews)Price Level
$
Opening Hours
Monday:6:00 AM – 10:00 PM
Tuesday:6:00 AM – 10:00 PM
Wednesday:6:00 AM – 10:00 PM
Thursday:6:00 AM – 10:00 PM
Friday:6:00 AM – 10:00 PM
Saturday:6:00 AM – 10:00 PM
Sunday:6:00 AM – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025