GUIDOS PIZZA TIME INC

Name: GUIDOS PIZZA TIME INC
Address: 1001 SW 2 AVE STE 7000, BOCA RATON, FL, 33432, US
Rating: 67.3

1001 SW 2 AVE STE 7000, BOCA RATON, FL 33432

License #6009902

🍕 Pizza/Italian ℹ️

67.3 Grade F / 100

Failing Health Score

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Latest inspection

March 17, 2026 · 10 findings · 5 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GUIDOS PIZZA TIME INC in BOCA RATON currently holds an InspectFL Health Score of 67.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 37 total violations — 13 critical, 18 major, 6 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 13, 2023

The latest inspection on March 17, 2026 shows 10 observation rows: 5 critical, 4 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

GUIDOS PIZZA TIME INC has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. Employee cleaned and sanitized
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing lettuce and handling washed lettuce with bare hands. Instructed employee to wash hands put on gloves and re wash lettuce
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle printed bag in 2 door stainless reach in freezer. Operator removed to food grade container
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked sausage in walk in cooler. Operator reorganized
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle personal items then proceed that handle single service items without removing gloves and washing hands. Instructed employee to discard single service item and remove gloves and wash hands. Observed employee was hands with gloved hands then proceed to handle utensils. Instructed employee to remove gloves when washing hands and to re wash hands
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Instructed employee on proper dilution, operator remade and retested at 100ppm chlorine
[01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
[53A-05-6] 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/ Certified Food Manager arrived at time of inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza slices on time as a public health control. Operator unable to provide written plan. Printed and provided to operator. Operator completed at time of inspection

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board on cook line. Educated employee on storing personal items separate from food preparation areas. Cup was moved from food preparation area.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in 3 compartment sink, without using sanitizer. Educated employee using sanitizer, and sink was set up with chlorine sanitizer and pots and pans rewashed and sanitized.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pan of milk in reach in cooler on cook line. Educated employee on proper storage, and raw fish was moved to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top coolers; Cooked Rigatoni(51F - Cold Holding); Cooked Penne (51F - Cold Holding), Lasagna (60F - Cold Holding); Cooked Chicken (51F - Cold Holding). Per operator, foods not prepped or portioned today. Foods prepared yesterday and held in walk in cooler, and moved to flip top coolers on cook line approximately 45 minutes ago. Educated employee on proper cold holding temperatures, and food was moved back to walk in cooler to chill.
[11-27-4] 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. Provided poster to operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trays of food. Manager removed trays from in front of handwashing sink.
[16-37-1] No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.