DirtyFLRestaurant Inspection Data

EL TIPICO GUANACO RESTAURANT & CAFE

With 11 documented inspections, EL TIPICO GUANACO RESTAURANT & CAFE in PEMBROKE PINES has achieved a 2.5/5 food safety rating. Food safety practices have remained consistent.

7100 HOLLYWOOD BLVD STE 1

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 11 health inspection reports

All Inspection Reports

Inspection Date: 10/27/2025

Inspection #: Visit ID: 13504453

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-08-26: Observed at callback inspection same. **Time Extended** - From follow-up inspection 2025-10-27: Observed at callback inspection same. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval. - From follow-up inspection 2025-08-26: Observed at callback inspection same. 59 Day extension given to allow plan review to receive updated plans. **Time Extended** - From follow-up inspection 2025-10-27: Observed at callback inspection - verified via phone call to Plan Review; no plans received for review since initial inspection. Admin Complaint

Inspection Date: 8/26/2025

Inspection #: Visit ID: 13502613

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-08-26: Observed at callback inspection same. **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval. - From follow-up inspection 2025-08-26: Observed at callback inspection same. 59 Day extension given to allow plan review to receive updated plans. **Time Extended**

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10923794

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 1) At hand sink in back corner of prep area near front window. Sign printed and posted. 2) Improper hand wash sign in men's restroom. Correct sign printed and posted. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. 1) Soiled wiping cloth on cutting board at far end of cookline. 2) Soiled wiping cloth tucked into employee apron.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands without soap before returning to cookline after handling multiple items in back kitchen and began to prepare food items. Reminded employee to always use soap when washing hands. Employee washed hands properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler at far end of cookline, open package of raw italian sausage above container of pickled onions and carrots. Employee rearranged for proper separation. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, 4 cases of raw shell eggs being held above 45F. Per manager, eggs in cooler more than 24 hours. See stop sale.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled items in wash sink and immediately returned to cook line to prepare foods without washing hands and changing gloves. Stopped employee, reviewed proper procedures for handwashing, and employee washed hands and changed gloves. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, shredded cheese (50F - Cold Holding); block cheese (51F); cooked bean cheese mix (51F - Cold Holding); house taquitos (50F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding); shredded cabbage mix (49F - Cold Holding); ricotta cheese (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); house tamales (50F - Cold Holding); raw pork (49F - Cold Holding); raw prepped beef (50F - Cold Holding); raw prepped chicken (50F - Cold Holding). Per manager no items prepared or portioned today and all items in cooler more than 24 hours. 2) In cookline front fliptop lower cooler, shredded chicken (59F - Cold Holding); heavy cream (60F - Cold Holding). Per employee not prepared or portioned today. and in unit more than 4 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, 4 cases of raw shell eggs being held above 45F. Per manager, eggs in cooler more than 24 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, shredded cheese (50F - Cold Holding); block cheese (51F); cooked bean cheese mix (51F - Cold Holding); house taquitos (50F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding); shredded cabbage mix (49F - Cold Holding); ricotta cheese (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); house tamales (50F - Cold Holding); raw pork (49F - Cold Holding); raw prepped beef (50F - Cold Holding); raw prepped chicken (50F - Cold Holding). Per manager no items prepared or portioned today and all items in cooler more than 24 hours. See stop sale. 2) In cookline front fliptop lower cooler, shredded chicken (59F - Cold Holding); heavy cream (60F - Cold Holding). Per employee not prepared or portioned today. and in unit more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose to right of hot line missing vacuum breaker.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee quick washed hands at triple sink in back of kitchen before returning to cookline to begin preparing food items. Reminded employee to always use hand sinks only. Employee rehashed hands at cookline 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. 1) In back prep area of kitchen, house tamales 123F at 10:05am (heated cooling approximately 45 minutes) to 107F at 10:45am. Based on times and temperatures, tamales will not reach 70F in 2 hrs. Employee began separating tamales to shallow pans and putting in reach in freezer to rapid chill. 2) At cookline, FRONT FLIPTOP UPPER - bean and cheese mix 65F at 10:20am (heated cooling from 8:00am) to 55F at 11:15am; melted cheese mix 61F at 10:20am (heated cooling from 8:00am) to 55F at 11:15am. Based on times and temperatures taken, items will not reach 40F in 4 hours. Employee moved items to reach in freezer to rapid chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk residue.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back corner of prep area near front window. Employee added paper towels at sink. Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink in back corner of prep area near front window.Employee added soap at sink. Corrected On-Site

Inspection Date: 12/10/2024

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-12-10: Observed at callback inspection same. **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple damaged tiles throughout kitchen / prep area. Repeat Violation - From follow-up inspection 2024-12-10: Observed at callback inspection same. **Time Extended**

Inspection Date: 12/3/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop with missing handle in bulk container of flour at front counter. Employee removed scoop. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to food processor.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple damaged tiles throughout kitchen / prep area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of pork thawing on floor in back prep area.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On shelf in storage / prep area by dish machine, cooked beef (42F - Cold Holding). Per employee removed from freezer 3.5 hours. Advised employee to move to cooler to continue proper thawing when able. **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at back prep table opposite dish machine.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in small white chest freezer between cook line and back prep area.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Whole muscle packaged pork thawing in standing water in back prep are near dish machine.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic cutlery with handles not all presented in same direction.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour at front counter missing label.
  • 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. After several attempts and priming dish machine reading 0ppm.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw eggs and again after handling containers of raw foods in prep area without washing hands first. Reviewed proper handwashing with employee and employee washed hands properly and changed gloves. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw chicken on middle shelf above containers of raw pork and steak. Advised employee to rearrange when able. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by cook line under no time or temperature control, refried beans (52F - Cold Holding). Per employee removed from cooler approximately 1 hour due to still being partially frozen. Beans not prepared or portioned today. Employee returned beans to reach in cooler to rechill. 2) On prep table in back storage / prep area under no time or temperature control, 5 containers raw steak (61-63F - Cold Holding); 2 bus pans raw pork belly (54F - Cold Holding). Per employee not prepared or portioned today and out of walk in less than 4 hrs. Employee returned all pans to walk in cooler to rechill. **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. In cook line steam table, cooked onions (127-134F - Hot Holding). Observed container not properly being held in steam table. Per employee cooked approximately 3 hours. Employee placed onions on stove to reheat above 165F to properly hot hold. **Corrective Action Taken**
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer broken. Cooler at proper temperature.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Standard paint brush in container of oil on back prep shelf. Employee discarded brush and replaced with silicone brush. Corrected On-Site

Inspection Date: 7/3/2024

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-07-03: Observed same **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Inside microwave in kitchen. Warning - From follow-up inspection 2024-07-03: Observed same **Time Extended**

Inspection Date: 7/2/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Front of dish machine in kitchen. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked pork inside to go shopping bags inside Grista freezer in kitchen. Operator moved cooked pork to food grade container. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked refried beans inside true freezer opposite dish machine. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches crawling on wall above triple sink in ware washing room. Ware washing is in a separate room from cook line. Operator killed, clean and sanitized area during inspection. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine at front counter. Operator remade to 100ppm chlorine. Corrected On-Site Warning
  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Inside microwave in kitchen. 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. Warning

Inspection Date: 7/2/2024

  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-07-02: Observed same **Time Extended**

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8574019

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. 1) Observed raw beef stored inside to go bags inside reach in freezer, in front of triple sink. 2) Observed raw chicken stored inside to go bags in deep freezer, next to dry storage shelf.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored above dressings inside walk in cooler. Operator properly stored. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Inspection Date: 12/14/2023

Inspection #: Visit ID: 8573579

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale Warning - From follow-up inspection 2023-12-14: Same- Stop sale issued- Beans 45F. Stop sale items were not discarded on previous inspection. Admin Complaint
  • 01B-36-5:High Priority - - From initial inspection : 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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale Warning - From follow-up inspection 2023-12-14: Cooked beans 45F Cooling. Stop sale beans still in walk in on Callback inspection. Beans dated 12-11-23. PIC discarded. Admin Complaint Corrected On-Site
  • 22-41-4:High Priority - - From initial inspection : 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. Dish machine tested at 0ppm Repeat Violation Admin Complaint - From follow-up inspection 2023-12-14: Same- Triple sink is in used until unit is fix per manager. **Time Extended**
  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp,swai for ceviche. Per operator no heat is added to fish. Warning - From follow-up inspection 2023-12-14: Same- Admin Complaint
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked beef in walk in cooler Warning - From follow-up inspection 2023-12-14: Containers of raw Tilapia and raw salmon stored above container of cooked pork in walk in cooler. Cook inverted. Admin Complaint Corrected On-Site

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8347903

  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed sour cream, cojita cheese directly next to hand wash sink. Exposed to splash water Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink tested at 0ppm quat/chlorine. Ware washing being conducted at time of test. Employee added chlorine and tested at 100ppm Corrected On-Site 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. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale 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. Dish machine tested at 0ppm 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 conducting ware washing with triple sink at 0ppm. Instructed employee to set up triple sink and sanitize wares Corrected On-Site Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp,swai for ceviche. Per operator no heat is added to fish. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Multiple items stored in direct contact with plastic handle thank you bags throughout establishment Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken/beef stored above unwashed produce in walk in cooler Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked beef in walk in cooler Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (76F - Cold Holding); cojita cheese (75F - Cold Holding) being held at room temperature for 3 hours, operator moved to cooler. 2 door flip top next to hood: cheese (64F); cooked plantains (66F); cooked pork (65F); cooked yukka (56F); cut cabbage (67F); cut tomatoes (66F); raw steak (48F); raw chicken (53F). Monitored unit for approximately 1 hour with slight changes in temperature. Employee iced items and tech arrived at time of inspection **Corrective Action Taken** Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning