DONA JUANA GUATEMALAN RESTAURANT

Name: DONA JUANA GUATEMALAN RESTAURANT
Address: 4901 PALM BEACH BLVD., SUITE 360, FORT MYERS, FL, 33905, US
Rating: 83.4

4901 PALM BEACH BLVD., SUITE 360, FORT MYERS, FL 33905

License #4607284

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DONA JUANA GUATEMALAN RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 83.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, DBPR recorded 14 total findings; InspectFL has imported detailed violation rows for 13 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 included 2 critical violations, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook preparing chicken and steak on cook line wearing a watch.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in mens bathroom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic cups stacked in wait station wet nesting.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid stored on shelf above mop sink.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs laying in metal 1/3 pan of raw chicken handles touching chicken. Operator removed from chicken.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed styrofoam to go cup with no handle used as a scoop on cooked white rice. Operator removed cup.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put on gloves to begin working on cook line, no hand wash. Discussed proper hand washing technique with Operator.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse