EL TIPICO GUANACO RESTAURANT & CAFE
7100 HOLLYWOOD BLVD STE 1, Pembroke Pines FL 33024 · 954.964.3772
Last inspected Mar 13, 2026 · 14 visits since December 2023
APR 24
JUL 24
DEC 24
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches crawling on wall above triple sink in ware washing room. Ware washing is in a separate room from cook line. Operator killed, clean and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069995 | Aug 25, 2025 | Jan 29, 2026 | $600 |
| 2--2025009186 | Dec 3, 2024 | Jun 25, 2025 | $400 |
| 2--2024000542 | Dec 13, 2023 | Jul 11, 2024 | $200 |
Inspection history
14 visits, newest first
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Clam/mussel/oyster tags not marked with last date served. Some tags missing date mark.
Current Hotel and Restaurant license not displayed.
Jan 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served. Some tags missing date mark.
Current Hotel and Restaurant license not displayed.
Jan 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Employee added bleach to correct to 100ppm.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts and priming dishmachine reading 0ppm chlorine. Tested chemical bucket and found weak.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at cookline washed hands for less than 10 seconds. Reviewed with employee proper time for washing and employee rewashed hands properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cookline, FRONT FLIPTOP UPPER - raw shell eggs (50F - Ambient Cold Holding). Per employee eggs removed from walk in cooler to unit between 8-8:30am. Employee moved eggs to bottom of back fliptop unit to rechill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline, FRONT FLIPTOP UPPER - papusa bean mix (54F - Cold Holding); potato puree mix (55F); liquid egg whites (46F); raw shell eggs (50F - Ambient Cold Holding) LOWER - shredded cheese (48F - Cold Holding); heavy cream (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee no items prepared or portioned today. All items removed directly from walk in cooler between 8:00 and 8:30am. Employee moved all items to back fliptop unit to rechill.
Clam/mussel/oyster tags not marked with last date served. Some tags missing date mark.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by front windows in prep area.
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. In walk in cooler, house tamales not date marked when removed from reach in freezer. Discussed with manager and employee best practices and policy for tracking thawed frozen food.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired in late 2025. Florida Restaurant Lodging Association
Spray bottle containing toxic substance not labeled. Unknown substance in pump sprayer on floor by front window near kitchen prep area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle inside ice machine bin.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on shelf in prep area.
Employee eating in a food preparation or other restricted area. Employee open top coffee cup on shelf in prep area next to bulk spice containers and directly above prep table. Employee removed beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing wristbands.
Soiled dry wiping cloth in use. Employee on cookline with soiled cloth tucked pinto back of apron. Employee removed cloth.
Uncleanable knife block in use to store knives. Knives in block on back prep table. Manager removed knives and discarded block.
Oct 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval.
Current Hotel and Restaurant license not displayed.
Aug 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval.
Current Hotel and Restaurant license not displayed.
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority6 Intermediate3 Basic
Show 17 findings ▾
Employee washed hands with no soap. Employee washed hands without soap before returning to cookline after handling multiple items in back kitchen and began to prepare food items. Reminded employee to always use soap when washing hands. Employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler at far end of cookline, open package of raw italian sausage above container of pickled onions and carrots. Employee rearranged for proper separation.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, 4 cases of raw shell eggs being held above 45F. Per manager, eggs in cooler more than 24 hours. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled items in wash sink and immediately returned to cook line to prepare foods without washing hands and changing gloves. Stopped employee, reviewed proper procedures for handwashing, and employee washed hands and changed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, shredded cheese (50F - Cold Holding); block cheese (51F); cooked bean cheese mix (51F - Cold Holding); house taquitos (50F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding); shredded cabbage mix (49F - Cold Holding); ricotta cheese (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); house tamales (50F - Cold Holding); raw pork (49F - Cold Holding); raw prepped beef (50F - Cold Holding); raw prepped chicken (50F - Cold Holding). Per manager no items prepared or portioned today and all items in cooler more than 24 hours. 2) In cookline front fliptop lower cooler, shredded chicken (59F - Cold Holding); heavy cream (60F - Cold Holding). Per employee not prepared or portioned today. and in unit more than 4 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, 4 cases of raw shell eggs being held above 45F. Per manager, eggs in cooler more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, shredded cheese (50F - Cold Holding); block cheese (51F); cooked bean cheese mix (51F - Cold Holding); house taquitos (50F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding); shredded cabbage mix (49F - Cold Holding); ricotta cheese (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); house tamales (50F - Cold Holding); raw pork (49F - Cold Holding); raw prepped beef (50F - Cold Holding); raw prepped chicken (50F - Cold Holding). Per manager no items prepared or portioned today and all items in cooler more than 24 hours. See stop sale. 2) In cookline front fliptop lower cooler, shredded chicken (59F - Cold Holding); heavy cream (60F - Cold Holding). Per employee not prepared or portioned today. and in unit more than 4 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose to right of hot line missing vacuum breaker.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Employee washed hands in a sink other than an approved handwash sink. Employee quick washed hands at triple sink in back of kitchen before returning to cookline to begin preparing food items. Reminded employee to always use hand sinks only. Employee rehashed hands at cookline hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In back prep area of kitchen, house tamales 123F at 10:05am (heated cooling approximately 45 minutes) to 107F at 10:45am. Based on times and temperatures, tamales will not reach 70F in 2 hrs. Employee began separating tamales to shallow pans and putting in reach in freezer to rapid chill. 2) At cookline, FRONT FLIPTOP UPPER - bean and cheese mix 65F at 10:20am (heated cooling from 8:00am) to 55F at 11:15am; melted cheese mix 61F at 10:20am (heated cooling from 8:00am) to 55F at 11:15am. Based on times and temperatures taken, items will not reach 40F in 4 hours. Employee moved items to reach in freezer to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk residue.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in back corner of prep area near front window. Employee added paper towels at sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval.
No soap provided at handwash sink. At hand sink in back corner of prep area near front window.Employee added soap at sink.
Current Hotel and Restaurant license not displayed.
No handwashing sign provided at a hand sink used by food employees. 1) At hand sink in back corner of prep area near front window. Sign printed and posted. 2) Improper hand wash sign in men's restroom. Correct sign printed and posted.
Soiled dry wiping cloth in use. 1) Soiled wiping cloth on cutting board at far end of cookline. 2) Soiled wiping cloth tucked into employee apron.
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Multiple damaged tiles throughout kitchen / prep area.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority2 Intermediate11 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After several attempts and priming dish machine reading 0ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after cracking raw eggs and again after handling containers of raw foods in prep area without washing hands first. Reviewed proper handwashing with employee and employee washed hands properly and changed gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw chicken on middle shelf above containers of raw pork and steak. Advised employee to rearrange when able.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) On prep table by cook line under no time or temperature control, refried beans (52F - Cold Holding). Per employee removed from cooler approximately 1 hour due to still being partially frozen. Beans not prepared or portioned today. Employee returned beans to reach in cooler to rechill. 2) On prep table in back storage / prep area under no time or temperature control, 5 containers raw steak (61-63F - Cold Holding); 2 bus pans raw pork belly (54F - Cold Holding). Per employee not prepared or portioned today and out of walk in less than 4 hrs. Employee returned all pans to walk in cooler to rechill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line steam table, cooked onions (127-134F - Hot Holding). Observed container not properly being held in steam table. Per employee cooked approximately 3 hours. Employee placed onions on stove to reheat above 165F to properly hot hold.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer broken. Cooler at proper temperature.
Nonfood-grade basting brush used in food. Standard paint brush in container of oil on back prep shelf. Employee discarded brush and replaced with silicone brush.
Bowl or other container with no handle used to dispense food. Scoop with missing handle in bulk container of flour at front counter. Employee removed scoop.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table next to food processor.
Floor tiles missing and/or in disrepair. Multiple damaged tiles throughout kitchen / prep area.
Food stored on floor. Container of pork thawing on floor in back prep area.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. On shelf in storage / prep area by dish machine, cooked beef (42F - Cold Holding). Per employee removed from freezer 3.5 hours. Advised employee to move to cooler to continue proper thawing when able.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board at back prep table opposite dish machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened beverage in small white chest freezer between cook line and back prep area.
Time/temperature control for safety food thawed in an improper manner. Whole muscle packaged pork thawing in standing water in back prep are near dish machine.
Unwrapped single-service utensils not presented so that only the handles are touched. Containers of plastic cutlery with handles not all presented in same direction.
Working containers of food removed from original container not identified by common name. Bulk container of flour at front counter missing label.
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Non-pitting surface rust on food-contact equipment. Inside microwave in kitchen.
Current Hotel and Restaurant license not displayed.
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food. Cooked pork inside to go shopping bags inside Grista freezer in kitchen. Operator moved cooked pork to food grade container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked refried beans inside true freezer opposite dish machine. Operator moved raw chicken to bottom shelf and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly.
Roach activity present as evidenced by live roaches found. 2 live roaches crawling on wall above triple sink in ware washing room. Ware washing is in a separate room from cook line. Operator killed, clean and sanitized area during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine at front counter. Operator remade to 100ppm chlorine.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Non-pitting surface rust on food-contact equipment. Inside microwave in kitchen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Front of dish machine in kitchen.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. 1) Observed raw beef stored inside to go bags inside reach in freezer, in front of triple sink. 2) Observed raw chicken stored inside to go bags in deep freezer, next to dry storage shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef stored above dressings inside walk in cooler. Operator properly stored.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Manager or person in charge lacking proof of food manager certification.
Dec 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp,swai for ceviche. Per operator no heat is added to fish.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked beef in walk in cooler
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 10 high priority.
10 High priority1 Intermediate1 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink tested at 0ppm quat/chlorine. Ware washing being conducted at time of test. Employee added chlorine and tested at 100ppm
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (48F - Cooling) prepared 2 days ago cooling in walk in cooler. See Stop Sale
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee conducting ware washing with triple sink at 0ppm. Instructed employee to set up triple sink and sanitize wares
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves shrimp,swai for ceviche. Per operator no heat is added to fish.
Nonfood-grade bags used in direct contact with food. Multiple items stored in direct contact with plastic handle thank you bags throughout establishment
Raw animal food stored over or with unwashed produce. Raw chicken/beef stored above unwashed produce in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked beef in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (76F - Cold Holding); cojita cheese (75F - Cold Holding) being held at room temperature for 3 hours, operator moved to cooler. 2 door flip top next to hood: cheese (64F); cooked plantains (66F); cooked pork (65F); cooked yukka (56F); cut cabbage (67F); cut tomatoes (66F); raw steak (48F); raw chicken (53F). Monitored unit for approximately 1 hour with slight changes in temperature. Employee iced items and tech arrived at time of inspection
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/
Uncovered food stored near sink exposed to splash. Observed sour cream, cojita cheese directly next to hand wash sink. Exposed to splash water
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.