DirtyFLRestaurant Inspection Data

FRESH GUACAMOLE TEQUILA & BAR

FRESH GUACAMOLE TEQUILA & BAR maintains a 1.5/5 food safety rating based on 7 health department inspections in ORMOND BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

1930 W GRANADA BLVD STE 6

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13652624

Met Inspection Standards

2 int, 3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -torn reach in cooler gaskets. Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline. Repeat Violation Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-17: **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13537083

Follow-up Inspection Required

5 high, 4 int, 11 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually packaged salmon in walk in cooler. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Warning
  • 14-11-5:Basic - Equipment in poor repair. -torn reach in cooler gaskets. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment. Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline. Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation Warning
  • 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -fries, tostones not frozen solid in upright freezer at cookline. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw shrimp thawing in standing water. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans at 50°f in reach in cooler. Cooked and placed in reach in cooler yesterday. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -refried beans at 50°f in reach in cooler. Cooked and placed in reach in cooler yesterday. Repeat Violation Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually packaged salmon in walk in cooler. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut spinach at 74°f. Out of cooler 1 hour. Operator moved to cooler. -raw beef at 45°f in cooler drawer. Drawer not fully closed. -sour cream at 52°f in top area of reach in cooler. Operator placed container below fill line. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -operator cooling refried beans in deep pan. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Warning
  • 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.

10/1/2025· 6mo ago

Visit ID: 10896225

Met Inspection Standards

4 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under three compartment sink.
  • 10-17-4:Basic - In-use knife/knives stored under tray at cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bar area. Corrected On-Site
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

4/21/2025· 12mo ago

Visit ID: 10702676

Met Inspection Standards

5 high, 1 int, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned salmon in walk in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -operator discarded. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris,grease under cooking equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy grease accumulated on side of fryer. -wire shelf at end of cookline soiled with grease. -shelf with microwave soiled with food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar in server area not labeled.
  • 35A-02-7:High Priority - 1 Live, small flying insects found in dish washing area.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken at 49°f to 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. -cooked chicken at 49°f to 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday. See stop sale.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned salmon in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

10/23/2024· 1y 5mo ago

Visit ID: 8772743

Met Inspection Standards

3 high, 1 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water in bar area.
  • 41-07-4:High Priority - Container of medicine improperly stored. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored over avocados in reach in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -can of WD 40 above food preparation area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

3/14/2024· 2y 1mo ago

Visit ID: 8536401

Met Inspection Standards

2 high, 3 int, 9 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Individually portioned packages of salmon in walk in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -tiles by mop sink soiled with mold like substance.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable, deep grout lines in kitchen. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -bus tubs with raw chicken and raw beef in walk in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -exterior of fryer has accumulation of grease.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues, cooler in server area.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans between 50°f and 53°f. Cooked and placed in reach in cooler yesterday. Advised operator not to stack pans on top of each other during cooling process. Pans at bottom did not reach cooling parameters.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Refried beans between 50°f and 53°f. Cooked and placed in reach in cooler yesterday.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans of beans stacked on top of each other in reach in cooler during cooling process.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.

10/25/2023· 2y 5mo ago

Visit ID: 8371899

Met Inspection Standards

5 high, 2 int, 10 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen.
  • 36-17-5:Basic - Floor tiles missing and cracked in bar area.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Deep grout lines in kitchen tiles.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Uncovered queso at cookline next to handwash sink.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chicken base powder.
  • 41-07-4:High Priority - Container of medicine improperly stored. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings in walk in cooler dated 10/10.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken wings in walk in cooler dated 10/10.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter sauce at 52°f at cookline. Operator stated out of cooler for 20 minutes. Operator moved to cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at cookline.