DirtyFLRestaurant Inspection Data

EL BUEN GUSTO

EL BUEN GUSTO in TAMARAC has 7 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

7227 NW 88 ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13533309

Follow-up Inspection Required

4 high, 1 int, 6 basic

  • 08B-38-4:Basic - Food stored on floor. -Observed containers with various food items stored on walk in freezer floor. Repeat Violation Admin Complaint
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator removed. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed knife with handle stored in container with cake. Operator removed handle. Repeat Violation Admin Complaint
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
  • 08B-12-5:Basic - Stored food not covered. -Observed several uncovered containers with sauces stored in walk in cooler not covered.
  • 14-17-4:Basic - Walk-in freezer shelves with rust that has pitted the surface.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee cracked raw shell eggs followed by touching clean food container without changing gloves. After brief education, employee then changed gloves and washed hands. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee failed to change gloves and wash hands after cracking raw shell eggs. Educate operator after which, he change gloves and wash hands. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed plantains hot held at 130F in front line steam table. Per operator, plantains cooked 40 Minutes before the inspection. Operator increased the temperature on the unit.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residues buildup on can opener blade. Operator clean and sanitized. Corrected On-Site

10/7/2025· 5mo ago

Visit ID: 13532772

Met Inspection Standards

1 basic

  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in arepa harina bulk container Warning - From follow-up inspection 2025-10-07: Observed same **Time Extended**

9/29/2025· 5mo ago

Visit ID: 10895977

Follow-up Inspection Required

3 high, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Food stored on floor in reach in freezer Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in arepa harina bulk container Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting Wet wash cloth under cutting board onn prep table. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container on top shelf not inverted, in hallway next to bathrooms Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapples 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. Dishwasher (Chlorine 0ppm) Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prepare raw chicken. When employee was finished preparing chicken and storing it inside the walk in cooler, employee changed his gloves before working on cut onions. No handwash in between. Warning

3/17/2025· 12mo ago

2 high, 2 int, 1 basic

  • 22-02-4:Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Dried milk residue on steaming wand of espresso machine. Employee cleaned wand. Corrected On-Site Priority: Intermediate
  • 12B-13-4:Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverages in bakery reach in cooler. Priority: Basic
  • 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of house made tamales in walk in freezer missing date marked when prepared. Priority: Intermediate
  • 03F-02-5:High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot items in front counter hot case on time control form all missing time mark. Per manager all items in unit at 7:00am when opened. Manager added time mark to 11:00am. Corrected On-Site Priority: High Priority
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On kitchen stovetop, scrambled eggs with vegetables (114F - Hot Holding). Per employee prepared approximately 30minutes. Employee returned eggs to low fire and covered to container to reheat for proper hot holding. **Corrective Action Taken** Priority: High Priority

9/26/2024· 1y 5mo ago

  • N/A:No Violations Were Observed

1/31/2024· 2y 1mo ago

Visit ID: 8545918

Met Inspection Standards

3 high, 2 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on freezer floor. -2 plastic containers of chicken and ground beef.
  • 10-20-4:Basic - In-use dirty tongs stored on equipment oven door handle between uses.
  • 12A-16-4:High Priority - Employee started shift put gloves on without hand washing. Instructed to wash hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw pork stored over or with ready-to-eat potatoes in a freezer - not all products commercially packaged. Operator removed and placed in appropriate location. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in baking station at 72F, out of temperature stored at no temperature control under prep table less than 4 hours. Operator time marked 10am - 2pm as needed to be used at room temperature. Operator pulled from cooler, no preparation done today. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  • 02C-07-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not properly date marked. Wait station, flan at 42F prepared over 2 days ago. Operator date marked.

11/6/2023· 2y 4mo ago

Visit ID: 8370041

Met Inspection Standards

3 high, 2 int, 2 basic

  • 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 bags hanging on dry goods shelf in baking area and dry storage are.
  • 08B-12-5:Basic - Stored food not covered. Container of prepared salad in glassfront beverage cooler at front counter not covered. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of cough syrup on dry good shelf in kitchen. Employee placed in personal backpack. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, bag of non commercially wrapped chicken in bus pan with bags of non commercially wrapped beef. Manager moved chicken to lower shelf with other chicken. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading 200ppm chlorine. Employee corrected to 100ppm chlorine. Corrected On-Site
  • 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. Bulletin printed and provided. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plates and cups in front counter hand sink closest to kitchen door. Manager removed. Corrected On-Site