EL GUACHE TACOS & MORE
2416 9 ST E, Bradenton FL 34208 · 941-592-1317
Last inspected Mar 11, 2026 · 5 visits since November 2023
NOV 23
FEB 25
NOV 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. printing a copy for a person in charge in English and in Spanish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Backflow device not located for convenient service or maintenance access on side of building..
Bowl or other container with no handle used to dispense rice. Person in charge removed bowl.
Outer opening not protected with self-closing door east end of kitchen.
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.observed on cooks line beef (86F - Cooling); chicken (82F - Cooling); rice (83F - Cooling).Person in charge stated they started the cooling process at 10:00 am.educated Person in charge on cooling process and printed a copy in Spanish and English to Person in charge. person in charge voluntarily discarded all product.
Stop Sale issued on time/temperature control for safety food due to temperature abuse..observed on cooks line beef (86F - Cooling); chicken (82F - Cooling); rice (83F - Cooling).Person in charge stated they started the cooling process at 10:00 am today.educated Person in charge on cooling process and printed a copy in Spanish and English to Person in charge. person in charge voluntarily discarded all product.
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. printing a copy for a person in charge in English and in Spanish.
No paper towels or mechanical hand drying device provided at handwash sink.Person in charge filled towels.
No probe thermometer provided to measure temperature of food products.I gave Person in charge a thermometer
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. printed a copy to person in charge in Spanish all employees currently working read and signed agreement.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Printed a copy of the advisory in English and Spanish.Person in charge posted.
Backflow device not located for convenient service or maintenance access on mop sink
Food stored on floor. observed in main kitchen area soda, a bag of onions, cooked tamales in a pan, and tomatillos in a container all stored on floor. Person in charge stated no deliveries today. Educated person in charge on proper food storage. person in charge removed all from floor.
Feb 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 in main kitchen pork Ribs (66F - Cooling) Person in charge stated they where put in cooler on 11/2/23. Educated Person in charge Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded Pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in cooler in main kitchen pork Ribs (66F - Cooling) Person in charge stated they where put in cooler on 11/2/23. Educated Person in charge Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Person in charge voluntarily discarded Pork.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.