GUADALUPE TEX MEX KITCHEN
1412 W FAIRFIELD DR, Pensacola FL 32514 · 850-470-4763
Last inspected Apr 29, 2026 · 7 visits since November 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak at 126f at hot holding unit for 10 minutes. Operator turned heat up on unit.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager's certification had expired. Operator stated he took exam on 4/18/26, but unable to provide proof of certification. No other food managers for establishment.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Plastic wrapped raw steak sitting above opened bag of habanero peppers in reach-in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steak at 126f at hot holding unit for 10 minutes. Operator turned heat up on unit.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onions hot holding at 112f for 1 hour. Upon observation, pan was sitting above another pan that was properly sitting in steam well. Manager moved pan to sit on grill to hot hold.
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.