GUADALAJARA RESTAURANT INC

Name: GUADALAJARA RESTAURANT INC
Address: 905 US HWY 1, LAKE PARK, FL, 33403, US

905 US HWY 1, LAKE PARK, FL 33403

License #6021337

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 83.8/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[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. Handle touching cooked rice at steam table ; removed **Corrected On-Site**
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- on cutting board at cook line; removed **Corrected On-Site**
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm);operator fixed to 100 ppm; **Corrected On-Site**
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employees cracking raw shell eggs and continuing to cook foods touching spatulas and clean plates ; educated; employee washed hands; **Corrected On-Site**
[12A-13-4] 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. Employee touched wet soiled towel cloth, touched bleach container and started to cook foods without washing hands and changing gloves first; educated ; employee washed hands; **Corrected On-Site**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled peppers (112F - Hot Holding)food out of temperature for approximately 30 minutes; food stirred in shallow pan and not enough water in steam table; food to be reheated to 165 F **Corrected On-Site**
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine sanitizer bucket