FRESH GUACAMOLE TEQUILA & BAR
1930 W GRANADA BLVD STE 6, Ormond Beach FL 32174 · 386-944-9925
Last inspected Mar 17, 2026 · 7 visits since October 2023
MAR 24
OCT 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
1 Live, small flying insects found in dish washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023046868 | Jun 7, 2023 | Sep 14, 2023 | $200 |
| 4--2016003736 | Dec 7, 2015 | Mar 16, 2016 | $160 |
Inspection history
7 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Equipment in poor repair. -torn reach in cooler gaskets.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline.
Show the remaining 1 finding ▾
Reach-in cooler interior/shelves have accumulation of soil residues.
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans at 50°f in reach in cooler. Cooked and placed in reach in cooler yesterday.
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. See stop sale. -refried beans at 50°f in reach in cooler. Cooked and placed in reach in cooler yesterday.
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.
Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually packaged salmon in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut spinach at 74°f. Out of cooler 1 hour. Operator moved to cooler. -raw beef at 45°f in cooler drawer. Drawer not fully closed. -sour cream at 52°f in top area of reach in cooler. Operator placed container below fill line.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -operator cooling refried beans in deep pan.
No paper towels or mechanical hand drying device provided at handwash sink.
Original container of toxic substance or chemical does not bear the manufacturer's label.
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.
Accumulation of debris inside warewashing machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually packaged salmon in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area.
Equipment in poor repair. -torn reach in cooler gaskets.
Floor soiled/has accumulation of debris under cooking equipment.
In-use tongs stored on oven door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food not maintained frozen solid in a freezer. -fries, tostones not frozen solid in upright freezer at cookline.
Time/temperature control for safety food thawed in an improper manner. -raw shrimp thawing in standing water.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink in bar area.
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.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris under three compartment sink.
In-use knife/knives stored under tray at cook line.
No handwashing sign provided at a hand sink used by food employees in bar area.
No waste receptacle installed at handwash sink provided with disposable towels.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate10 Basic
Show 16 findings ▾
1 Live, small flying insects found in dish washing area.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken at 49°f to 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
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 chicken at 49°f to 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned salmon in walk in cooler.
Spray bottle containing toxic substance not labeled.
Buildup of food debris/soil residue on equipment door handles. -microwave door.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned salmon in walk in cooler.
Cutting board has cut marks and is no longer cleanable. -operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris,grease under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy grease accumulated on side of fryer. -wire shelf at end of cookline soiled with grease. -shelf with microwave soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. -container of sugar in server area not labeled.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored.
Raw animal food stored over or with unwashed produce. -raw chicken stored over avocados in reach in cooler.
Toxic substance/chemical improperly stored. -can of WD 40 above food preparation area.
Spray bottle containing toxic substance not labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Cutting board has cut marks and is no longer cleanable.
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.
Floor area(s) covered with standing water in bar area.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans between 50°f and 53°f. Cooked and placed in reach in cooler yesterday. Advised operator not to stack pans on top of each other during cooling process. Pans at bottom did not reach cooling parameters.
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. See stop sale. Refried beans between 50°f and 53°f. Cooked and placed in reach in cooler yesterday.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pans of beans stacked on top of each other in reach in cooler during cooling process.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink at cookline.
Accumulation of debris inside warewashing machine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Individually portioned packages of salmon in walk in cooler.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. -tiles by mop sink soiled with mold like substance.
Floors not constructed to be easily cleanable, deep grout lines in kitchen.
Food stored on floor. -bus tubs with raw chicken and raw beef in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. -exterior of fryer has accumulation of grease.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues, cooler in server area.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Container of medicine improperly stored.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings in walk in cooler dated 10/10.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken wings in walk in cooler dated 10/10.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter sauce at 52°f at cookline. Operator stated out of cooler for 20 minutes. Operator moved to cooler.
No paper towels or mechanical hand drying device provided at handwash sink at cookline.
No soap provided at handwash sink at cookline.
Accumulation of debris inside warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris in kitchen.
Floor tiles missing and cracked in bar area.
Floors not constructed to be easily cleanable. Deep grout lines in kitchen tiles.
Food stored in a location that is exposed to splash/dust. Uncovered queso at cookline next to handwash sink.
Ice scoop handle in contact with ice.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. Chicken base powder.
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.