GUIDOS PIZZA TIME INC
1001 SW 2 AVE STE 7000, Boca Raton FL 33432 · 5613919240
Last inspected Mar 17, 2026 · 11 visits since August 2023
AUG 24
FEB 25
NOV 25
MAR 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Provided poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036239 | Mar 17, 2026 | Jul 7, 2026 | $700 |
| 2--2025029123 | Feb 18, 2025 | May 1, 2025 | $200 |
| 2--2019005085 | Jan 31, 2019 | Mar 11, 2019 | $200 |
Inspection history
11 visits, newest first
Mar 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Observed employee preparing lettuce and handling washed lettuce with bare hands. Instructed employee to wash hands put on gloves and re wash lettuce
Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle printed bag in 2 door stainless reach in freezer. Operator removed to food grade container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked sausage in walk in cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle personal items then proceed that handle single service items without removing gloves and washing hands. Instructed employee to discard single service item and remove gloves and wash hands. Observed employee was hands with gloved hands then proceed to handle utensils. Instructed employee to remove gloves when washing hands and to re wash hands
Show the remaining 6 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Instructed employee on proper dilution, operator remade and retested at 100ppm chlorine
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
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/ Certified Food Manager arrived at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza slices on time as a public health control. Operator unable to provide written plan. Printed and provided to operator. Operator completed at time of inspection
Interior of oven has accumulation of black substance/grease/food debris. Employee cleaned and sanitized
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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. Provided poster to operator.
No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in 3 compartment sink, without using sanitizer. Educated employee using sanitizer, and sink was set up with chlorine sanitizer and pots and pans rewashed and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pan of milk in reach in cooler on cook line. Educated employee on proper storage, and raw fish was moved to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top coolers; Cooked Rigatoni(51F - Cold Holding); Cooked Penne (51F - Cold Holding), Lasagna (60F - Cold Holding); Cooked Chicken (51F - Cold Holding). Per operator, foods not prepped or portioned today. Foods prepared yesterday and held in walk in cooler, and moved to flip top coolers on cook line approximately 45 minutes ago. Educated employee on proper cold holding temperatures, and food was moved back to walk in cooler to chill.
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. Provided poster to operator.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trays of food. Manager removed trays from in front of handwashing sink.
No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on cutting board on cook line. Educated employee on storing personal items separate from food preparation areas. Cup was moved from food preparation area.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza slices were removed from the oven approximately 1 hour ago. The operator placed a time mark.
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/ Guido Defalco 6/7/23 ServeSafe
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/
Feb 18, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (60F - Cold Holding); meatballs (60F - Cold Holding); sausage (60F - Cold Holding); cooked mushrooms (60F - Cold Holding); cooked onions (60F - Cold Holding); ham (60F - Cold Holding); cooked spinach (60F - Cold Holding); cooked peppers (60F - Cold Holding); pizza flip top cooler. Not prepped or portioned today. In unit less than four hours. Unit disconnected per chef. Items placed in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizzas made 45 min ago. Operator time marked
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 probe thermometer provided to measure temperature of food products.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. breaded chicken (47F - Cold Holding); grilled chicken (50F - Cold Holding); cooked eggplant (50F - Cold Holding); cooked mushrooms (50F - Cold Holding); chicken sandwiches (50F - Cold Holding); cooked stuffed pepper (50F - Cold Holding) cooked Broccoli (50F - Cold Holding) front sliding door reach in cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded chicken (47F - Cold Holding); grilled chicken (50F - Cold Holding); cooked eggplant (50F - Cold Holding); cooked mushrooms (50F - Cold Holding); chicken sandwiches (50F - Cold Holding); cooked stuffed pepper (50F - Cold Holding) cooked Broccoli (50F - Cold Holding) front sliding door reach in cooler. Not prepped or portioned today. In unit over four hours.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
No probe thermometer provided to measure temperature of food products.
In-use knife/knives stored in cracks between pieces of equipment. Between pizza flip top and wall
Working containers of food removed from original container not identified by common name. Flour in back kitchen
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, butter sauce (56F - Cold Holding); mushroom sauce (56F - Cold Holding); pasta (56F - Cold Holding). Items were placed into cooler less than 4 hours ago. Items were not prepared or portioned today. Items were moved to another flip top cooler to chill and cold hold.
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.
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.