HOLY GUACAMOLE
1251 WASHINGTON AVE, Miami Beach FL 33139 · 305.535.7475
Last inspected Jun 24, 2026 · 7 visits since January 2024
MAY 24
OCT 24
FEB 25
AUG 25
JUN 26
▼ IMPROVING
5 inspections trending up, 27 points better than where it started.
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 to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2015022254 | Apr 15, 2015 | Aug 5, 2015 | $100 |
Inspection history
7 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Employee stored inside RIC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (114F - Hot Holding) at ambient temperature next to steam table, as per employee for 2 hours prior.
Handwash sink used for purposes other than handwashing. Observed plates inside HWS at cook line, employee removed.
Show the remaining 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken drumsticks inside RIC at storage area with no date, as per employee for more than 24 hours prior.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Observed at cook line.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed oil containers stored on floor at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate8 Basic
Show 13 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 to operator via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed plastic lid inside HWS, chef removed.
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.
Bowl or other container with no handle used to dispense food. Observed bowl inside cheese container.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed below cook line.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed oil container on floor at cook line.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Wet mop not stored in a manner to allow the mop to dry.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cutting board has cut marks and is no longer cleanable.
In-use wet wiping cloth/towel used under cutting board. Observed at front counter.
Wet mop not stored in a manner to allow the mop to dry.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink by front counter.
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. Observed certificates for Keyler Cruz expired on 12/4/24, Rosa Lopez expired on 10/31/24, Kevin Cruz expired on 12/26/24 and Nixon Barrera expired 10/31/2024.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Observed employee cutting steak at front counter with no hair restraint.
Food not stored at least 6 inches off of the floor. Observed bottle of water not stored at least 6 inches off of the floor by reach in freezer.
In-use wet wiping cloth/towel used under cutting board. Observed at front counter.
Wet mop not stored in a manner to allow the mop to dry.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves without washing hands, informed employee on proper hygiene precautions.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handsink behind register.
No soap provided at handwash sink. Observed No soap at hand sink behind register.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not inverted stored above preparation by front counter.
Cutting board has cut marks and is no longer cleanable. Observed at preparation area front counter.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
Equipment in poor repair. Observed gaskets at reach in cooler by front counter in disrepair.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler by front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout the reach in coolers at establishment.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled throughout the kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate7 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook prep an order removed his gloves put on new gloves and prepped another order.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed a cook drink a coffee and continued to prep food.
Nonfood-grade bags used in direct contact with food. Observed several different products in shopping bags in the reach in cooler at the front counter.
Raw animal food stored over or with unwashed produce. Observed marinated chicken over fruit in the upright reach in cooler at the back of the kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (130F); shredded beef (130F - Hot Holding) at the front counter. As per the cook the items were placed in the hot box approximately two hours ago. The cook turned up the temperature of the hot box.
Employee washed hands in a sink other than an approved handwash sink. Observed a cook rinse his hands in the triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed in the unisex restroom.
No soap provided at handwash sink. Observed at the kitchen.
Bowl or other container with no handle used to dispense food. Observed in a container of granulated onions.
Current Hotel and Restaurant license not displayed. Observed the license displayed is expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a coffee next to fish and over togo containers on a preparation table.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the cashier wash the red serving baskets with soap and water no sanitizer.
Food stored on floor. Observed several large plastic containers with cooking oil on the floor next to the fryer.
Time/temperature control for safety food thawed in an improper manner. Observed a bag of chicken in the triple sink. The cook turned on the cold water.
Wall soiled with accumulated grease, food debris, and/or dust. Observed above the mop sink.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef over vegetables in the reach in cooler ne t to the freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a case of shell eggs on top of the refrigerator. As per the cook it was delivered approximately two hours ago. The cook put the eggs in the refrigerator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed
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. Form provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No mechanical hand drying device provided at handwash sink. Observed the fan was not functioning.
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. Form provided via email.
Food stored on floor. Observed a bag of carrots on the floor next to the triple sink.
No conspicuously located ambient air temperature thermometer in holding unit. Observed At several reach in coolers.
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.