DirtyFLRestaurant Inspection Data

QUESILLOS GUILIGUISTE

11323 W FLAGLER ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (63F - Cold Holding) inside reach in cooler as per operator for less than 30 minutes.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm) at kitchen. Operator discarded the water and added new solution, retest Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site

Inspection Date: 7/31/2024

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed towel used to cover tortillas. Employee removed the towel. Corrected On-Site
  • 22-16-4:Basic - Shelves have accumulation of soil residues. Observed storage rack over triple sink with accumulation of soiled.
  • 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 yuca (112F - Hot Holding) inside steam table. As per manager for approximately 30 minutes. Employee placed product on stove for reheat, retest yuca (180F - Hot Holding) Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed empty container stored inside hand sink at cook line. Employee removed the container. Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed storage rack rusted next to triple sink.

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8652556

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-18: Observed Current Hotel and Restaurant license not displayed. **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves under preparation table rusted. - From follow-up inspection 2024-04-18: Observed Non-pitting surface rust on food-contact equipment. Observed shelves under preparation table rusted. **Time Extended**

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8596947

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle inside rice and sugar containers with handle in cooler contact with product. Employee placed upwards the handle. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper on storage shelve with food products. Manager removed the bug zapper. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled at front counter.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork (63F - Cold Holding) thawing at room temperature. As per employee for an hour. Employee started the food preparation. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table at kitchen. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed coleslaw without time mark at front counter. As per manager for an hour. Employee properly marked. 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 beef patties (90F - Hot Holding); red beans (122F - Hot Holding); boiled yuca (112F); beef tacos (112F - Hot Holding); boiled plantains (112F - Hot Holding) at steam table. As per manager for approximately an hour. Manager placed items in kitchen fr reheat. **Corrective Action Taken** Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves under preparation table rusted.

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8351291

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed a bottle of sour orange stored on the floor.Employee removed it.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table, employee removed it.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed shredded beef stored inside supermarket bags. Employee removed and placed food inside food grade bags. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired Oct 2023.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (48 F - Cold Holding)inside the reach in cooler. As per employee less than 2 hours, employee placed food inside the reach in freezer. **Corrective Action Taken**
  • 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 beef (103 F - Hot Holding) at the steam table. As per employee for less than 2 hours. Employee will reheat the food. **Corrective Action Taken**
  • 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 multiple foods inside the reach in cooler not date marked. Repeat Violation

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Last Enriched At: 5/14/2025
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