GUAC N CHEESE ST PETE
15 8 ST N, Saint Petersburg FL 33701
Last inspected May 27, 2026 · 5 visits since November 2023
NOV 23
SEP 24
OCT 25
MAR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
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. Emailed person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form in Spanish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food item in hot holding unit: queso put into hot holding unit at 11pm (105F- Hot Holding) temperature was taken at 12:53pm. Employee reheated product on stove burner and brought the temperature above 165 degree. During the inspection, the inspector reviewed the procedures for reheating food for hot holding and for maintaining proper hot holding temperatures. Employees were also provided the information in Spanish to ensure they fully understood improper temperatures are risk factor.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on cookie line.
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/ Four employee present engaging with food or in food preparation without a CFM present.
Buildup of food debris/soil residue on equipment door handles. Cook line reach in deli cooler handles soiled with dried food residue
Show the remaining 1 finding ▾
Cutting board has cut marks and is no longer cleanable. White cutting boards stained on reach in coolers.
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 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. Chlorine dish machine testing at 0 PPM. Ran machine multiple times and employee replenished the chemical. Dish machine now testing at 50 PPM.
Stop Sale issued due to food not being in a wholesome, sound condition. 27 individually frozen vacuum sealed raw steaks, without dates, and not being removed out of the package within 48 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food item in hot holding unit: queso put into hot holding unit at 11pm (105F- Hot Holding) temperature was taken at 12:53pm. Employee reheated product on stove burner and brought the temperature above 165 degree. During the inspection, the inspector reviewed the procedures for reheating food for hot holding and for maintaining proper hot holding temperatures. Employees were also provided the information in Spanish to ensure they fully understood improper temperatures are risk factor.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on cookie line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit observed.
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/ Four employee present engaging with food or in food preparation without a CFM present.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in bar area. A stack of paper towels was placed at the handsink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw steaks vacuum sealed inside reach in freezer. No dates were observed and kitchen employee could not determine an exact date the product was vacuum sealed.
Buildup of food debris/soil residue on equipment door handles. Cook line reach in deli cooler handles soiled with dried food residue
Cutting board has cut marks and is no longer cleanable. White cutting boards stained on reach in coolers.
Ice scoop handle in contact with ice. In bar. Item was removed.
No handwashing sign provided at a hand sink used by food employees. Missing at handsink in bar. The Inspector emailed the person in charge a hand sign at the time of the inspection.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed 27 individual frozen vacuum sealed raw steak without dates stored in double door reach in cooler on cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing raw steak and then freezing them. No dates observed to determine when the product was vacuumed sealed.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority8 Intermediate8 Basic
Show 16 findings ▾
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. Emailed person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form in Spanish.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Employee sent it to be washed and sanitized. Soda gun nozzle at the end of the bar soiled.
Handwash sink not accessible for employee use at all times. Push cart stored on front of hand sink next to dish machine. Cart was moved.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink at entrance of bar.
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. For five employees currently engaging with food or in food preparation during the inspection and have been employees over 60 days, per person in charge. Emailed person in charge DBPR Employee food reporting agreement in Spanish during inspection.
No soap provided at handwash sink. Missing at hand sink at entrance of bar.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificates for Fernando R. dated 6/19/2024 through EnvironHealth Associates, Inc. 360 Learn 2 Serve and Martha M. dated 6/25/2023 through Safe Food Handlers Corporation. No other training certificates provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of housemade flan stored inside reach in deli cooler next to walk in cooler. Employee date marked items for 10/30/25.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with mold like substance.
Cutting board has cut marks and is no longer cleanable. Reach in deli cooler cutting board next to walk in cooler.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Handing from ceiling above hand sink in dish area. Employee removed item.
Ice scoop handle in contact with ice. In bar ice well.
In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. Item stored in container.
In-use tongs stored on equipment door handle between uses. Stored on oven handle on cook line and on hand of hot warmer pull out drawers storing chips. Items removed.
Old labels stuck to food containers after cleaning. On clean containers store on rack across from fryers on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on reach in del cooler cutting board on cook line. Towels placed in sanitizer bucket.
Sep 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.