GUARAPOS CUBAN CUISINE
1795 N CONGRESS AVE, Boynton Beach FL 33426 · 561.752.0272
Last inspected Jul 17, 2026 · 11 visits since July 2023
SEP 24
MAR 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 3-4 live roaches on wall by steam table next to triple sink. Advised operator to kill and remove roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026026439 | Feb 18, 2026 | Jul 22, 2026 | $800 |
| 2--2025032089 | Mar 7, 2025 | May 14, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cooked chicharones stored and in direct contact with paper towels. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over diced vegetables and bread, raw chicken over plantains at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (blended tomato) (45F - Cold Holding); flan (49F - Cold Holding); black beans (46F - Cold Holding); pulled pork (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move products into freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.
Old labels stuck to food containers after cleaning. Hotel pans at clean dish rack.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine.
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over sliced vegetables at stainless reach in cooler on cook line. Operator stored products properly.
Roach activity present as evidenced by live roaches found. Approximately 3-4 live roaches on wall by steam table next to triple sink. Advised operator to kill and remove roaches.
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. on ice bath: chimichurri - oil and garlic (51F - Cold Holding); garlic oil (53F - Cold Holding); hot sauce - puréed tomatoes (53F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature in excess four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on ice bath: chimichurri - oil and garlic (51F - Cold Holding); garlic oil (53F - Cold Holding); hot sauce - puréed tomatoes (53F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature in excess four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Arroz con pollo (123F - Hot Holding); moro - cooked rice and beans (113F - Hot Holding) Observed in steam table by triple sink. Per operator out of temperature for approximately 3 hours. Operator placed back in oven to reheat to 165+F
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish tank. Operator labeled bottle.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container. See stop-sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook drank from a water bottle unscrewed the cap and replacing cap by touching the rim of the bottle where his lips had touched. He then proceeded to prepare beans.
Raw breaded steak stored over sliced tomatoes in 2 door reach in cooler at cook line. Cook reversed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded beef cooked yesterday, date marked 3 days ago.
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. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans (98F - Reheating) in steam table cook stated placed in steam table 2 hours ago. Cook immediately placed beans on stove and reheated to 178F, for further hot holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing dishes stored in sink next to back door.
No soap provided at handwash sink on cook line.
Employee personal keys stored in or above a food preparation area, on slicer at cook line. Cook removed.
Employee water bottle on a food preparation table at cook line. Cook removed.
Fish stored on floor in walk in freezer. Cook placed on a shelf.
Water draining onto floor surface from hand sink next to back door.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 55F in walk in cooler. Cooked yesterday and stored in a deep enclosed container. Not prepped or cooked today. See stop sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 55F in walk in cooler. Cooked yesterday and stored in a deep enclosed container. Not prepped or cooked today.
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 0ppm. Operator set up triple sink to sanitize until machine is repaired.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes and placed on shelf without sanitizing, in triple sink. Reviewed proper use of triple sink.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm in prep area. Operator set up fresh solution at 75ppm.
Accumulation of debris on exterior of warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 91F. Operator heated fresh water to 145F.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair gaskets on cook line cooler torn.
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded pork 55F-57F, in a deep container, in walk in cooler. Pork was cooked and shredded 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded pork 55F-57F, in a deep container, in walk in cooler. Pork was cooked and shredded yesterday.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing windex not labeled in wait area. Operator labeled.
Cooked yucca stored on floor in walk in freezer.
Employee personal cell phone and keys stored in or above a food preparation area, on clean slicer. Cook removed items.
Equipment in poor repair gaskets on cook line cooler torn.
In-use wet wiping cloth/towel used under cutting board next to walk in cooler. Operator removed.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from 85F water.
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. Raw chicken over raw beef and pork - operator moved chicken to lower shelf.
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/ 8 employees on duty at time of inspection- certified food manager arrived during inspection - NELSON AGUILERA, 02/2022.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo line/sandwich press.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 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....pulled pork 55° to 48° in walk in cooler closed to the door. Per operator food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food, raw beef above garlic sauce, cut onion, cut pepper in tall reach in cooler at kitchen. Operator properly stored food.
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....pulled pork 55° to 48° in walk in cooler closed to the door. Per operator food was cooked yesterday. Stop sale issue. Employee discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 49° at glass door reach in cooler at beverage station. Operator moved to another acceptable cooler.... pulled chicken 44°, criol sauce 45° in walk in cooler by the door being held less than four ours employee replace food coldest area by the walk in freezer door and open the freezer door. Operator stated that door being open frequently that's made temperature high. Advise operator closed door properly all the time.
Spray bottle containing toxic substance not labeled...windex spray bottle. Employee labeled
Faucet/handle missing at plumbing fixture...missing faucet in 3 compartment sink.
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.