DirtyFLRestaurant Inspection Data

TAQUERIA Y ANTOJITOS EL GUANACO

Food safety records indicate TAQUERIA Y ANTOJITOS EL GUANACO in OAKLAND has 7 inspections with a 3.6/5 overall rating. Recent inspections show improving food safety practices.

331 NE 44 ST

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/11/2025

Inspection #: Visit ID: 10930856

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed beverage container Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 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.

Inspection Date: 11/20/2024

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 129F Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Yuca; (47F - Cold Holding)cooked tamales; (47F - Cold Holding); Items cooked at 11 pm 11/19/24 Operator discard items Corrected On-Site

Inspection Date: 9/19/2024

  • N/A:No Violations Were Observed

Inspection Date: 7/18/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning
  • 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. Warning

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8481571

  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. WD 40 stored next to food in dry storage

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8481185

  • N/A:No Violations Were Observed

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8382092

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in prep area and dishwashing area.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Whirlpool reach in freezer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit in low boy at prep station. Operator placed ambient air temperature thermometer in holding unit. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open 2 liter bottle of coke in M3 three door reach in. Operator removed. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Observed soup (117F - Cooling) @ 3:00pm cooling since 12:00pm sitting covered in a deep pot on prep table at room temperature. Operator discarded soup Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0 Ppm . Operator primed machine rechecked 100 Ppm Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for less than 10- 15 seconds
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed server drop off soiled dishes than proceeded to washing hands with no soap.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over tacos. Operator moved eggs to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Flip top ; sliced tomatoes (66F - Cold Holding); sour cream (61F - Cold Holding); pico de gallo (65F - Cold Holding); cabbage (65F - Cold Holding); cabbage (60F - Cold Holding); guacamole (71F - Cold Holding) per chef held less than three hours. Chef placed items in containers of ice **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed soup (117F - Cooling) @ 3:00pm cooling since 12:00pm sitting covered in a deep pot on prep table at room temperature.