GUAVATE
139 N HWY 27, Clermont FL 34711 · 352-708-4044
Last inspected Aug 13, 2026 · 13 visits since August 2023
MAY 24
DEC 24
JUN 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach in dry storage area by dry goods. Employee killed and disposed of 5e roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment -filters on hood suppression system -gaskets on reach in freezer on cook line -top back of fryer cabinets -gaskets on reach in freezer -speed rack in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruits over sauces in walk in cooler
Jul 31, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -fresh garlic and oil dated 6/16/26
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -ran dishmachine 3 times
Nonfood-grade bags used in direct contact with food. -beef in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw shrimp (44F - Cold Holding); butter (43F - Cold Holding), reach in cooler at end of cook line, more than four hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp (44F - Cold Holding); butter (43F - Cold Holding), reach in cooler at end of cook line, more than four hours per operator
Food-contact surface soiled with food debris, mold-like substance or slime. -grill grates -cutting boards on make tables -shelves holding plates in front side cook line -bottom of reach in freezer across from cook line -slicer
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -butter in reach in cooler near cook line
Condensation or other drainage not disposed of according to law. -air conditioning unit over triple sink
Employee with no beard guard/restraint while engaging in food preparation. -employee prepping food in kitchen
Floor area(s) covered with standing water in dish area
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed
In-use wet wiping cloth/towel used under cutting board. -prep area, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of cooking equipment -filters on hood suppression system -gaskets on reach in freezer on cook line -top back of fryer cabinets -gaskets on reach in freezer -speed rack in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruits over sauces in walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -beside dish machine and hand sink in kitchen
Working containers of food removed from original container not identified by common name. -flour container in kitchen, sugar container in bar
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -grates on 6 burner -cutting board on make table and white board under prep table on cook line -can opener
Handwash sink used for purposes other than handwashing. -strainer in hand sink in front area
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. -cutting board for green plantains on cook line is cracked
In-use tongs stored on equipment door handle between uses. -oven door handle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container in dry storage, operator removed
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light on ceiling fan in cook area
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on reach in make table -speed rack holding vegetables in walk in cooler -gaskets on reach in freezer on cook line
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator made new solution 200 ppm
Jun 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 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. 0ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours butter (50F - Cold Holding); pork stock (50F - Cold Holding); cooked rice (55F - Cold Holding); cooked tomatoes (55F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to quick chill raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding) Per operator more than 4 hours see stop sale butter (50F - Cold Holding); pork stock (50F - Cold Holding); cooked rice (55F - Cold Holding); cooked tomatoes (55F - Cold Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Manager or person in charge lacking proof of food manager certification.
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/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and bar
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 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.
No handwashing sign provided at a hand sink used by food employees in the bar
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat bread in walk in cooler
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority7 Intermediate8 Basic
Show 16 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. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine
Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. -1 not secured
Floor area(s) covered with standing water. -under all reach in coolers in bar
Food stored on floor. -apple juice cartons in walk in cooler
No handwashing sign provided at a hand sink used by food employees. -bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line.
Water leaking from pipe and/or faucet/handle. -hand sink in server area.
Feb 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority8 Intermediate8 Basic
Show 17 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. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine
Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. -1 not secured
Floor area(s) covered with standing water. -under all reach in coolers in bar
Food stored on floor. -apple juice cartons in walk in cooler
No handwashing sign provided at a hand sink used by food employees. -bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line.
Water leaking from pipe and/or faucet/handle. -hand sink in server area.
Dec 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority9 Intermediate8 Basic
Show 18 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. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine
Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink
Manager or person in charge lacking proof of food manager certification.
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/
No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. -1 not secured
Floor area(s) covered with standing water. -under all reach in coolers in bar
Food stored on floor. -apple juice cartons in walk in cooler
No handwashing sign provided at a hand sink used by food employees. -bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line.
Water leaking from pipe and/or faucet/handle. -hand sink in server area.
May 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. -blue and brown cutting boards on cook line
Floor soiled/has accumulation of debris. -underneath cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -top and sides of gas stove -fan dusty by dish area
May 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority2 Intermediate11 Basic
Show 20 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. -employee putting dirty dishes in dishmachine then dried the clean dishes.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee tearing lettuce for use as topping.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over ice in reach in freezer -raw beef stored over sauces in reach in cooler on cook line -raw beef next to prepped tamales in reach in cooler on cook line. -raw beef over ice cream in reach in freezer near fryers on cook line.
Roach activity present as evidenced by live roaches found. -1 live roach in dry storage area by dry goods. Employee killed and disposed of 5e roach.
Roach excrement and/or droppings present. -underneath dry storage area. Employees cleaned
Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade empanadas (53F - Cold Holding), held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade empanadas (53F - Cold Holding), held more than four hours per operator. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make line. -grill grates on cook line
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. -4 employees working for four weeks.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. -blue and brown cutting boards on cook line
Dead roaches on premises. -underneath dry storage racks in dry storage area and under ovens in kitchen. Employees swept and sanitized the floor.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink next to dishes on cook line.
Equipment in poor repair. -gaskets on walk in cooler door
Exterior door open during time of inspection.
Floor area(s) covered with standing water. -under dry goods in dry storage area.
Floor soiled/has accumulation of debris. -underneath cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -top and sides of gas stove -fan dusty by dish area
Old labels stuck to food containers after cleaning. -on container in reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. -in walk in cooler
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of debris inside warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Light not functioning. Light fixture in dry storage area.
Aug 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon, and beef. Raw pork stored over cream cheese.
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. raw shell eggs (54F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); cooked pork (54F - Cold Holding); cooked beef (57F - Cold Holding); raw beef (57F - Cold Holding); raw pork (57F - Cold Holding); cooked seasoned ground beef. (57F - Cold Holding); cream cheese (57F - Cold Holding); potato balls (57F - Cold Holding); peel garlic (57F - Cold Holding); Sliced cheese (57F - Cold Holding); raw pork (57F - Cold Holding). Operator discarded all products
Toxic substance/chemical improperly stored. Hand sanitizer stored next to clean silverware service area
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area. Hand sink in front bar area.
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.
No soap provided at handwash sink. Hand sink in front bar.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Light not functioning. Light fixture in dry storage area.
Silverware/utensils stored upright with the food-contact surface up. Spoons stored in service area All silverware on dry rack in back area.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon, and beef. Raw pork stored over cream cheese.
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. raw shell eggs (54F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); cooked pork (54F - Cold Holding); cooked beef (57F - Cold Holding); raw beef (57F - Cold Holding); raw pork (57F - Cold Holding); cooked seasoned ground beef. (57F - Cold Holding); cream cheese (57F - Cold Holding); potato balls (57F - Cold Holding); peel garlic (57F - Cold Holding); Sliced cheese (57F - Cold Holding); raw pork (57F - Cold Holding). Operator discarded all products
Toxic substance/chemical improperly stored. Hand sanitizer stored next to clean silverware service area
Food manager certification expired. 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-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area. Hand sink in front bar area.
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 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.
No soap provided at handwash sink. Hand sink in front bar.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Light not functioning. Light fixture in dry storage area.
Silverware/utensils stored upright with the food-contact surface up. Spoons stored in service area All silverware on dry rack in back area.
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.