GUIDO'S RESTAURANT & PIZZERIA

Name: GUIDO'S RESTAURANT & PIZZERIA
Address: 10641 WILES RD, CORAL SPRINGS, FL, 33076, US
Rating: 53.4

10641 WILES RD, CORAL SPRINGS, FL 33076

License #1618155

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

53.4 Grade F / 100

Failing Health Score

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Quick take

GUIDO'S RESTAURANT & PIZZERIA in CORAL SPRINGS currently holds an InspectFL Health Score of 53.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, DBPR recorded 33 total findings; InspectFL has detailed violation rows for 30 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 26, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna not date marked. Operator date marked.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee slicing cheese with no hair restraint employee placed on hat.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee cell phones stored on the shelf with single serve items.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in. Operator placed one in unit.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed in reach in cooler unwashed cucumbers and peppers stored over shredded mozzarella cheese.
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm . Employee primed machine rechecked 50Ppm
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo and prep area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of steam table a container of fried chicken breast (90F - Hot Holding) per employee held out of temperature less 3 hours operator reheated in fryer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line penne (47F - Cold Holding) per operator held at room temperature on cook line for two hours prior to inspection before being placed back in reach in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night. See stop sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) in deep covered hotel pan per operator prepared last night and held in reach in over night.

Community reaction

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Community pulse