GUANABANAS RESTAURANT INC
960 N HWY A1A, Jupiter FL 33477 · 561.747.8878
Last inspected Feb 24, 2026 · 8 visits since October 2023
AUG 24
NOV 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B 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 and printed during inspection; added to health policy
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025013612 | Jan 2, 2025 | Jul 29, 2025 | $400 |
Inspection history
8 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and apron and after without washing hands employee began to plastic wrap container of pickles, discussed with operator, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw hamburger patties stored above bottles of sauce, discussed with operator who corrected storage of products.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in reach in cooler with no clam tag, discussed with operator who provided tag, reviewed clam tag requirements.
Food being cooled by non approved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler at prep kitchen plastic wrapped cut lettuce and tomato mix (51F - Cooling) at 10:40 since 10:20 to 51F at 11:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board at preparation station. Discussed with operator who removed cell phone and sanitized cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing garbage can and touching clean container lids without washing hands first; educated; employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. premade Cuban sandwiches (46F - Cold Holding);in cooler at cook line; food not prepared or portend today; food out of temperature for approximately 30 minutes; food placed in ice baked beans (45F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for 30 minutes; food placed in ice;
Clams tag removed from original container prior to container being emptied- operator placed tag with the batch
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.
Jan 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started their shift; walked in the kitchen put gloves on and started handling foods; educated operator; employee washed hands and changed gloves Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked lobster meat in cooler at cook line Raw beef over cooked smoked wahoo on speed rack in walk-in cooler Stored properly Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted Brussels sprouts (45F - Cold Holding);;in cooler #1 at cook line; as for operator food not prepared or portioned today Food out of temperature for approximately 15 minutes; operator placed inside freezer to quick chill sliced Swiss cheese (46F - Cold Holding); in drawers at cook line; food not prepared or portioned today; food moved from one cooler to other in the morning; food out of temperature for approximately 30 minutes; ice bags placed on top; Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line **Repeat Violation** Priority: Intermediate
Observed: Handwash sink at prep are blocked by ice bucket not accessible for employee use at all times. Removed Priority: Intermediate
Observed: Standing water in bottom of reach-in-cooler at cook line Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Multiple dressing bottles with no labels in glass cooler at salad station Educated operator Priority: Basic
Nov 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding); hot dogs (60F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food moved from one cooler to another approximately 1 hour before; moved to different cooler;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish preparation station
Cutting board has cut marks and is no longer cleanable- at fish preparation station
No conspicuously located ambient air temperature thermometer in some holding units at cook line
Stored food not covered- buckets of frozen fish inside walk-in freezer Advised to cover
Time/temperature control for safety food thawed in an improper manner- alligator thawing in prep sink; moved under running cold water
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. Dishwasher (Chlorine 0ppm); unable to fix sanitizer
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chorizo sausage since 7/27 in reach in cooler at cook line See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chorizo sausage since 7/27 in reach in cooler at cook line See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef stock (88F - Hot Holding) on the stove at cook line; food out of temperature since 9:30; as per operator using TPHC; no form /no time tracked; Emailed form; printed and time marked on container
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at dishwasher.
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 and printed during inspection; added to health policy
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher not trusted before running dishes through; educated operator
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish processing station
Handwash sink at service bar adjacent to the kitchen used for purposes other than handwashing- to store plastic cups Removed
Standing water or very slow draining water in handwash sink by ice machines at fish room
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and touched ice and fish immediately after; gloves not changed; operator educated; employee washed hands and changed gloves;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (90F - Hot Holding) at flat top melted butter (103F - Hot Holding); in steam table at cook line; as per operator food out of temperature for approximately 30 minutes; operator returned food to the stove; also discussed TPHC form;
Clams tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all prep stations and can opener
No handwashing sign provided at a hand sink next to glass door cooler in the main kitchen used by food employees. Advised operator to post proper handwash sign
Raw fruits/vegetables not washed prior to preparation. Iceberg lettuce not washed before cutting; educated;
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.