DirtyFLRestaurant Inspection Data

TAQUERIA Y ANTOJITOS EL GUANACO

Food safety records indicate TAQUERIA Y ANTOJITOS EL GUANACO in OAKLAND has 9 inspections with a 3.5/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 days ago · 9 reports on file

331 NE 44 ST

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 9 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3664528

Call Back - Admin. complaint recommended

1/7/2026· 2mo ago

Visit ID: 13518402

Follow-up Inspection Required

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed in sanitizer bucket Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 48F. M3 Refrigerator. Chicken placed in cooler at 8pm last night Manager discarded chicken Corrected On-Site Warning

9/11/2025· 6mo ago

Visit ID: 10930856

Met Inspection Standards

1 int, 2 basic

  • 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.

11/20/2024· 1y 3mo ago

2 high

  • 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

9/19/2024· 1y 5mo ago

  • N/A:No Violations Were Observed

7/18/2024· 1y 7mo ago

1 int, 3 basic

  • 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

10/9/2023· 2y 5mo ago

Visit ID: 8481571

Met Inspection Standards

1 int

  • 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

8/24/2023· 2y 6mo ago

Visit ID: 8481185

Met Inspection Standards
  • N/A:No Violations Were Observed

8/23/2023· 2y 6mo ago

Visit ID: 8382092

Follow-up Inspection Required

6 high, 1 int, 4 basic

  • 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.