GUATEMEX RESTAURANT
15648 SW WARFIELD BLVD, Indiantown FL 34956 · 727.597.5509
Last inspected Mar 24, 2026 · 10 visits since October 2023
MAR 24
MAR 25
MAR 25
SEP 25
JAN 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with bare hands, then proceed to handle clean food equipment and engage in ready to eat food prep at cook line with out washing hands. Advised operator of proper hand washing procedures, employee washed hands properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025074537 | Sep 10, 2025 | Feb 9, 2026 | $200 |
Inspection history
10 visits, newest first
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish in walk in cooler Operator removed
Stop Sale issued due to food not being in a wholesome, sound condition.
Handwash sink used for purposes other than handwashing.
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.
No soap provided at handwash sink.
Employee eating in a food preparation or other restricted area.
Sep 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. Observed in walk in cooler- cooked black beans (48F - Cold Holding); refried beans (48F - Cold Holding); cooked chicken (50F- cold holding);; cooked beef (50F - Cold Holding) beef stew (50F- cold holding); Per operator, food not prepared or portioned today And has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler- cooked black beans (48F - Cold Holding); refried beans (48F - Cold Holding); cooked chicken (50F- cold holding);; cooked beef (50F - Cold Holding) beef stew (50F- cold holding); Per operator, food not prepared or portioned today And has been out of temperature for more than 4 hours. See stop sale.
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. Observed no proof of any training for any current employees, per operator, current e,plotless hired more than 60 days ago.
Food stored on floor.
Sep 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (101F); sitting in metal container covered with plastic wrap, plastic wrap has condensation/ water build up on top, per operator m items cooling at 2:00 since 11:00, at current rate of cooling, rice did not reach from 135F to 70F with in two hours. Person in charge reheated rice to 165F to restart cooling process.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse soiled tongs and fryer basket in triple sink with no soap and without sanitizing properly. Advised employee to set up triple sink with proper sanitizer. Employee set up triple sink sink with chlorine sanitizer to 100 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shell eggs in walk in cooler
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. Observed in walk in cooler- cooked black beans (48F - Cold Holding); refried beans (48F - Cold Holding); cooked chicken (50F- cold holding);; cooked beef (50F - Cold Holding) beef stew (50F- cold holding); Per operator, food not prepared or portioned today And has been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler- cooked black beans (48F - Cold Holding); refried beans (48F - Cold Holding); cooked chicken (50F- cold holding);; cooked beef (50F - Cold Holding) beef stew (50F- cold holding); Per operator, food not prepared or portioned today And has been out of temperature for more than 4 hours. See stop sale.
Toxic substance/chemical improperly stored. Observed bag of washing detergent stored directly next to food items inside walk in cooler. Operator removed
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. Observed no proof of any training for any current employees, per operator, current e,plotless hired more than 60 days ago.
Food stored on floor.
Wash/Rinse/Sanitizing solution not maintained clean.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate6 Basic
Show 12 findings ▾
Can opener surface soiled with food debris.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with oysters
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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. I emailed operator form and printed the form and employee signed.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I printed and operator posted.
Bowl or other container with no handle used to dispense food. Observed in rice. Operator removed
Ceiling/ceiling tile shows damage or is in disrepair. Observed lager hole in ceiling above 3 compartment sink.
Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraints.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents heavily soiled with grease.
Ripped/worn tin foil used as shelf cover. Observed in Flip top refrigerator. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed celery above salsa in walk-in refrigerator.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with bare hands, then proceed to handle clean food equipment and engage in ready to eat food prep at cook line with out washing hands. Advised operator of proper hand washing procedures, employee washed hands properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw squid over ready to eat chicken nuggets in white reach in freezer items not commercially packaged at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (64F - Cold Holding) on prep counter in kitchen. per operator, items not prepared or portioned today. Items out of temperature for approximately 1 hour. Advised operator to place in cooler to chill to 41F with in 3 hours or begin cooking process to 165F.
Clam/mussel/oyster tags not marked with last date served. Observed no date marked with last date served for raw oysters.
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed raw oyster sign on placed front counter in a conspicious place not visible to consumers. Operator placed on wall visible to consumers.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen.employee provided paper towels.
Spray bottle containing toxic substance not labeled. Observed degreaser unlabeled in spray bottle at kitchen. Operator labeled items properly.
Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled with residue.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling with black tarp covering above triple sink.
Current Hotel and Restaurant license not displayed. Emailed copy of license to operator during time of inspection.
Mar 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee washed hands with no soap. Cook in kitchen
Handwash sink not accessible for employee use at all times. Multiple items in hand sink in kitchen p
No soap provided at handwash sink.in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Large hole over triple sink
- From initial inspection : Observed scorch marks around electrical outlet. For reporting purposes only. At steam table in kitchen
Mar 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Cook washed hands with no soap. No soap available.
Nonfood-grade to go bags used in direct contact with rice in hot holding unit. Cook removed.
Operator unable to verify source of shellstock. See stop sale. Raw Oysters in the shell no tag, no box and no invoice available. Stored in a unmarked plastic bag in chest freezer
Establishment not maintaining oyster tags for 90 days. No tags available.
No soap provided at handwash sink, next to back door. No soap available.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed advisory and operator displayed on wall.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Selling undercooked oysters and steak. Emailed advisory and printed and displayed on wall.
Oysters removed from original container for long-term storage. Oyster in freezer.
Nov 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee washed hands with cold water. Cook in kitchen
Employee washed hands with no soap. Cook in kitchen
Raw animal food stored over or with unwashed produce. Raw bacon over vegetables in walk-in cooler
Handwash sink not accessible for employee use at all times. Multiple items in hand sink in kitchen p
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No soap provided at handwash sink.in kitchen
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling/ceiling tile shows damage or is in disrepair. Large hole over triple sink
Food stored on floor. Raw meat in bowl on floor in walk-in cooler
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Under make table
- From initial inspection : Observed scorch marks around electrical outlet. For reporting purposes only. At steam table in kitchen
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 14 findings ▾
Employee washed hands with cold water. Cook in kitchen
Employee washed hands with no soap. Cook in kitchen
Raw animal food stored over or with unwashed produce. Raw bacon over vegetables in walk-in cooler
Handwash sink not accessible for employee use at all times. Multiple items in hand sink in kitchen p
Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No soap provided at handwash sink.in kitchen
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling/ceiling tile shows damage or is in disrepair. Large hole over triple sink
Food stored on floor. Raw meat in bowl on floor in walk-in cooler
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Under make table
Observed scorch marks around electrical outlet. For reporting purposes only. At steam table in kitchen
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.