GUACA GO #2
3073 S DIXIE HWY, West Palm Beach FL 33405 · 631-872-8889
Last inspected Jul 15, 2026 · 9 visits since July 2023
JUL 24
FEB 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Emailed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024059729 | Sep 3, 2024 | Jan 30, 2025 | $250 |
| 2--2023012863 | Feb 10, 2023 | Apr 5, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm at front counter, operator diluted solution retesting at 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (53F - Ambient Cooling for 2 hours at 10:45, 52F at 11:05) cooling in covered pan in walk in cooler. Operator removed top and mixed item to help increase cooling rate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cookie sheet above ready to eat cookies on top of oven. Operator removed.
Sep 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; cooked shrimp (49F - Hot Holding); pico de gallo (47F - Cold Holding), garlic sauce (48F - Cold Holding) not prepared or portioned today. Operator stated items held in unit over 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; cooked shrimp (49F - Hot Holding); pico de gallo (47F - Cold Holding), garlic sauce (48F - Cold Holding) not prepared or portioned today. Operator stated items held in unit over 4 hours, see stop sale. At front counter low boy, steak (45F - Cold Holding); corn (47F - Cold Holding), operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked chicken (117F - Hot Holding); cooked rice (120F - Hot Holding); Operator stated items held in unit approximately 2 hours. Advised operator to reheat products to 165F. Operator reheated chicken to 165F+ and discarded the cooked rice.
Warewashing sanitizing solution exceeding the maximum concentration allowed. At kitchen, 3 compartment sink chlorine sanitizer solution 200+ppm. Operator corrected to chlorine sanitizer 100ppm.
Handwash sink used for purposes other than handwashing. At front line, handwashing sink used for other purposes as evident of dirty rags in sink. Operator removed the rags.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dry storage, employee beverages stored on shelf with food items. Operator removed.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. At kitchen dry storage, spray bottle labeled sanitizer stored on shelf with dry goods. Advised operator of proper storage. Operator removed spray bottle.
Raw fruits/vegetables not washed prior to preparation. At cookline, advocados not washed prior to prep. Advised operator about use of unwashed produce. Operator washed avocados.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted corn 50 f as per manager employee left it outside ( less than an hour )
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. washcloth bucket chlorine over 200 ppm, manager changed the solution from the three compartment sink. Chlorine 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting blade soiled. Employee cleaned.
Handwash sink does not have enough water pressure to properly wash hands. Restroom handwashing sink.
Raw fruits/vegetables not washed prior to preparation. Employee dicing tomatoes prior to washing. Explained and she washed the tomatoes.
Sep 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steaks 125 f, chickpeas and oats 127 f both hot holding in separate unit as per manager both less than 1 hour. Manager reheated both; steaks (185F - Reheating); chickpeas and oatmeal (200F - Reheating)
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over water bottles in walk in cooler. Explained and manager moved eggs to another shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steaks 125 f, chickpeas and oats 127 f both hot holding in separate unit as per manager both less than 1 hour. Manager reheated both; steaks (185F - Reheating); chickpeas and oatmeal (200F - Reheating)
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 one.
Manager or person in charge lacking proof of food manager certification.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door low boy(s); house made yogurt dressing (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 days. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door low boy(s); house made yogurt dressing (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 days. See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled mold-like substance. Operator washed, rinsed and sanitize.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna, served raw and not identified as being raw. Operator identified tuna as raw on menu.
No handwashing sign provided at a hand sink used by food employees. At front line and kitchen hand washing sink(s); no hand washing sign provided.
Soiled dry wiping cloth in use. At front counter; soiled wiping cloth in use on prep table. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to quaternary 200ppm.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Spray bottle containing sanitizer on rack with food items in back kitchen. Removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) remade Sanitizer Bucket (Quaternary 200ppm)
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw Ahi tuna. Consumer advisory sent to owner.
Spray bottle containing toxic substance not labeled. Spray bottle on rack in back kitchen contains sanitizer. Spray bottle at front hand sink contains soap. Labeled.
Raw fruits/vegetables not washed prior to preparation. Avocados not washed before use. Sticker present on each avocado. Educated operator on site.
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.