DirtyFLRestaurant Inspection Data

TAQUERIA GUERRERO

TAQUERIA GUERRERO has 5 health inspections on file for its PALM SPRINGS location, with an overall rating of 1.0/5. Food safety practices have remained consistent.

3585 South Congress Avenue
Florida, 33461
Palm Beach County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10930760

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, 2 cans green beans dented. Operator discarded.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front line, Server handled dirty dishes then proceeded to touch single service items-clean cups without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cooked rice. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front line, Server handled dirty dishes then proceeded to serve chips and salsa without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sour cream (56F - Cold Holding) At front line, housemade salsa (56F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth chlorine solution 200+. Advised operator of proper chlorine ppm for wiping cloths. Operator diluted chlorine solution to 100ppm. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date used. Advised operator of proper procedure for oyster tags.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not kept the required 90 days. Operator only had 2 tags dated from January. Advised operator of proper procedure for shellfish tags.
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign to operator.
  • 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. Some employee training expired.

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8879947

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic foam cup used to scoop salt. Explained and manager discarded the cup . Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.black table fan guard soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added sanitizer. Chlorine 50 ppm Corrected On-Site
  • 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. large pan of rice 57 f prepared yesterday cooling overnight , second pan of rice 48 f prepared yesterday cooling overnight. Not prepared,portioned or handled today. Explained 135 f to 70 f within 2 hours and 135 to 41 f or colder within total of 6 hours. Emailed cooling procedures is Spanish Repeat Violation Admin Complaint
  • 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. large pan of rice 57 f prepared yesterday cooling overnight , second pan of rice 48 f prepared yesterday cooling overnight. Repeat Violation Admin Complaint
  • 29-04-4:High Priority - Nonfood-grade hose conveying potable water. Missing on hose Bibb next to three compartment sink and east side of the building near AC unit outside.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food Salsa Ranchera marked 02/17 preparation date today is 02/24 . Explained maximum 7 days including the day of preparation. Stop sale issued. Repeat Violation Admin Complaint
  • 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. Salsa Ranchera marked 02/17 preparation date today is 02/24 . Explained maximum 7 days including the day of preparation. Stop sale issued.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook discarded the gloves then washed hands in three compartment sink to handle clean pot. Explained and she washed hands in hand sink. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. large pan of rice 57 f prepared yesterday cooling overnight , second pan of rice 48 f prepared yesterday cooling overnight. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder soiled.

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8771693

  • 08B-38-4:Basic - Food stored on floor. Lettuce and cheese buckets on floor in walk in cooler
  • 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 salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers. Repeat Violation Admin Complaint
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife in triple sink. Knife not sanitized before air drying. Educated employees on site.
  • 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 rice and cooked beef on walk in cooler made on Monday 9/2/24 per operator.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (92F - Hot Holding) in steam table. Reheated less than four hours ago on stove top and placed in steam table. Overstocked. Operator reheated to 187F. Corrected On-Site Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (53F - Cooling) at 10:20 am to 53F at 10:45 am since 10 am ; raw pork (70F - Cooling) at 10:27 am to 69F at 10:45 am since 10 am. In walk in cooler. Raw beef tied in plastic bags. Raw pork stored in large plastic containers stacked on top of each other. Educated employees on site on how to properly ambient cool
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Provided by operator Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer Not turning on

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8444552

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers in flip top cooler
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line
  • 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. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked meat in walk in cooler Raw beef over corn and vegetable platter in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (112F - Hot Holding) in steam table. Operator states food reheated less than four hours ago. Reheated to 189F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex spray bottle stored next to onions under prep table Removed **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade. Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8371544

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table in kitchen. Removed. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In missing floor tile
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler and walk in freezer Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in hand sink in kitchen at entry way
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One 6 lb can Jalapeños on rack in dry storage room
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in walk in cooler. Raw chicken over soup in two door cooler on cook line Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in sliding door cooler at bar. Operator states milk opened on July 9th.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation