RESTAURANTE LA ESQUINA GUATEMALTECA INC
208 HIBISCUS ST, Jupiter FL 33458 · 5613399583
Last inspected Mar 11, 2026 · 9 visits since July 2023
FEB 24
AUG 24
DEC 24
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken drums at 2:15 cooked 9am (83F-85F - Cooling) Not cooled within 2 hours to 70F. See stop sale
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016054721 | Nov 23, 2016 | Jan 4, 2017 | $400 |
| 2--2016056510 | Dec 7, 2016 | Jan 4, 2017 | $200 |
Inspection history
9 visits, newest first
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 10ppm. Dish washer set up fresh solution at 100ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken drums at 2:15 cooked 9am (83F-85F - Cooling) Not cooled within 2 hours to 70F. 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 70 degrees Fahrenheit within 2 hours. Chicken drums at 2:15 cooked 9am (83F-85F - Cooling) Not cooled within 2 hours to 70F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53F, beef, 52F, pork 54F, in drawers at cook line Operator stated for 3.5 hours. Operator placed items in chest freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken drums at 2:15 cooked 9am (83F-85F - Cooling) Not cooled within 2 hours to 70F. Cooling in a deep double covered pan in reach in cooler. See stop sale. Potatoes 2:00 cooked at 1:40 (122F - Cooling); Potatoes 2:30 (111F - Cooling); in a deep container at room temperature. At this rate potatoes will not reach 70F within 2 hours. Operator put potatoes in ice bath.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Huevos Rancheros any style eggs. Operator provided consumer advisory and place on wall in dining room.
Spray bottle containing cleaner not labeled in dish area. Operlabeled.
Ice scoop handle in contact with ice at bar. Operator removed scoop.
Sep 3, 2025□ 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 ▾
Food stored on floor. Plastic Bottled water and sodas stored on floor by register area.
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass reach in cooler: milk (51F - Cold Holding); sour cream (50F - Cold Holding); shredded cheese (49F - Cold Holding); ice bath: blended tomato salsa (48F - Cold Holding); small flip top cooler: shredded chicken (45F - Cold Holding); queso fresco (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to place all products in reach in freezer to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chomin (cooked noodles and peppers) (116F - Cooling) at 1:43; cooling since 1:13 - 113F at 2:10 Observed in tall stainless reach in cooler in deep covered container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in reach in freezer to quick chill.
Food stored on floor. Plastic Bottled water and sodas stored on floor by register area.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed Tortillas wrapped and in direct contact with traditional blanket in cooler. Advised operator to produce proof of food safe material for traditional blanket or use deli or parchment paper for direct contact with food products.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over hot dogs at tall reach in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Cooked shredded chicken made 12/19 at tall stainless reach in cooler. See stop sale.
Toxic substance/chemical improperly stored. Observed Gorilla glue over prep table/cooler in kitchen.
Spray bottle containing toxic substance not labeled. Observed Surface cleaner spray bottle not labeled by front register area.
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. blended tomato salsa (71F - Cooling) at 1:35 since 8:30 Observed in metal container with mostly melted ice. Per operator, ingredients for salsa are cooked. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
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 70 degrees Fahrenheit within 2 hours. blended tomato salsa (71F - Cooling) at 1:35 since 8:30 Observed in metal container with mostly melted ice. Per operator, ingredients for salsa are cooked. At current rate of cooling product did not reach 70F within 2 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sour cream (64F - Cooling) at 1:40 since 10:00 - 59F at 1:59 Observed in partially melted ice. At current rate of cooling product will not reach 41F within 4 hours. Operator added ice and placed in reach in cooler.
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/ Santos Vasquez expired 6/13/24
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer at sanitizer buckets at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Chlorine sanitizer spray bottle not labeled by dish area. Operator labeled properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Per operator, quaternary sanitizer set up approximately 6 hours ago. Advised operator to make new quaternary sanitizer solution.
Feb 13, 2024Inspection 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 50ppm. Operator didn't use enough tablets. Reviewed switching to chlorine. Operator set up fresh solution at 100ppm chlorine.
Spray bottle containing cleaner not labeled at front counter. Operator labeled.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
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 flipping tortillas at cook line with bare hands; tortillas not reheated to 145 immediately Operator educated employee. Employee washed hands and used spatula
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. pastor (50F - Cold Holding) in drawers at cook line; as per operator food not prepared or portioned today; food 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. pastor (50F - Cold Holding) in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for more than 4 hours; See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. steak (49-47F - Cooling)at 1:09 to 60 F at 1:25 since 12:00; in drawers at cook line; at this rate food will not reach 41° F within 4 hours; food moved to different cooler;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle on rice scoop touching rice Scoop removed
Opened employee beverage container in a cold holding unit with food to be served to customers- open bottle of water in glass door cooler used for produce; discarded
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.