RESTAURANTE PUPUSERIA EL GUANACO,INC
2001 10 AVE, Lake Worth FL 33460 · 561 261 0696
Last inspected Aug 25, 2026 · 8 visits since December 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license- operator renewed during the inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024017317 | Feb 29, 2024 | Apr 25, 2024 | $600 |
| 2--2023069931 | Dec 1, 2023 | Jan 22, 2024 | $400 |
| 2--2023029516 | Apr 19, 2023 | Jun 22, 2023 | $400 |
| 2--2019035121 | Jul 2, 2019 | Jul 26, 2019 | — |
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Shell eggs in use or stored with cracks or broken shells. 1 broken leaking egg stored in between multiple flats of eggs in walk in cooler. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink by triple sink. Operator provider.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales stored in walk in cooler not date marked. Per operator, items were prepped approximately 4 days ago. Operator applied time mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between triple sink area handwashing sink and wall.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature inside of triple sink.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw pork stored over ready to eat vegetables
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One bathroom no self closing door.
Buildup of food debris/soil residue on equipment door handles. In kitchen, flip top cooker doors soiled with food debris.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw pork stored over washed cut yuca, not all commercially packaged. Advised operator of proper storage.
Toxic substance/chemical improperly stored. At kitchen storage rack, bottle of burn gel stored over boxes of corn starch.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, cooked rice, sauces, cooked chicken soup, cooked beans, per operator held over 24 hours, without proper date marking. Advised operator of proper procedure for heat treated foods held over 24 hours require proper date marking.
Stored food not covered. At walk in cooler, soups and sauces stored uncovered.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler, unwahed produce-celery, cucumbers stored over ready to eat beans. Advised operator of proper storage.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refried beans 45 f, rice 47 f, cold holding ( as per manager less than an hour. cleaning the walk in cooler. Door open during cleaning ) explained keep the door closed during cleaning.
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. No time marked for today. No date on the board. Explained and manager marked the date and time.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink setup using chlorine. Chlorine over 200 ppm. Manager changed the solution. Chlorine 100 ppm,
Handwash sink used for purposes other than handwashing. Several utensils stored in kitchen hand sink. Manager removed the utensils.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin white paint peeling off.
Bowl or other container with no handle used to dispense food. Round plastic container used to scoop beans. Explained and manager removed the container.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from a glass without lid. Manager dumped the beverage.
Dec 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) at front counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food stored on floor. Walk in cooler
Working containers of food removed from original container not identified by common name. Salt container
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) at front counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.one waitress on site
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Food stored on floor. Walk in cooler
Working containers of food removed from original container not identified by common name. Salt container
Feb 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pan and cutting board. No sanitizing procedure observed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over creamers walk in cooler Removed
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 in freezer chest. Not commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (60F - Cold Holding); beef (60F - Cold Holding); cheese (60F - Cold Holding) at prep table on cook line. Not prepped or portioned. Removed from cooler less than four hours. Discussed TPHC. Food placed in cooler.
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/ Arrived on site
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Next to storage room
Floor soiled/has accumulation of debris. Walk in cooler
Food stored on floor. Chicken beef tomatoes floor in kitchen Buckets of food on floor walk in cooler
Food-contact surface not smooth and easily cleanable. Soiled Foil on Shelving in walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. Between Hand sink and wall
Time/temperature control for safety food thawed in an improper manner. Chicken and beef at room temperature
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) at front counter. Remade Sanitizer Bucket (Chlorine 100ppm)
Dec 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched dirty apron and touched to go boxes to pack food; educated; manager to remind employees of proper handwashing
Operating with an expired Division of Hotels and Restaurants license- operator renewed during the inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ham not commercially packaged stored over yucca not commercially packaged in reach in freezer at servers station at the back of the kitchen Advised to store properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (66F - Cold Holding); cheese (58F - Cold Holding)on prep table at cook line; as per operator food outside for approximately 1 hour; food not prepared or portioned today; educated and advised using TPHC form; emailed form; operator placed food back in reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime- heavy mold like build up inside de ice bin machine
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Reach in freezer overloaded with food( very hard to determine foods/ raw vs ready to eat) Walk-in cooler overloaded with food( unable to store properly )
Floor soiled/has accumulation of debris- walk-in cooler
Food stored on floor - shrimp and avocado container in walk-in cooler; advised to store properly;
In-use knives stored in cracks between pieces of equipment- between handwash sink and wall at cook line; advised to remove
Wall soiled with accumulated grease, food debris, and/or dust- walk-in cooler
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.