TAQUERIA GUADALAJARA EXPRESS
3751 S MILITARY TRL, Lake Worth FL 33463 · 561-420-2831
Last inspected Jan 13, 2026 · 11 visits since July 2023
NOV 23
JAN 25
APR 25
APR 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. In reach in cooler shredded Colby jack cheese and Pepperoni in unopened bags filled with heavy white/black fuzzy mold like substance. Discussed with operator. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019002501 | Jan 11, 2019 | May 8, 2019 | $400 |
| 2--2015005623 | Jan 29, 2015 | Mar 4, 2015 | $400 |
Inspection history
11 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear of restaurant mop sink missing vacuum breaker discussed with operator to replace.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strips.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen have heavy groove cuts in board and no longer easily cleanable. Discussed with operator to repair or replace.
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled bottle of degreaser and without washing hands employee handled containers of sauces and single service plastic lids. Discussed with employee who washed hands.
Roach activity present as evidenced by live roaches found. In kitchen approximately 5 live roaches walking on shelves on flip top cooler. Discussed with employee to kill clean and sanitize. In kitchen approximately 6 live roaches inside of pest control device. discussed with operator. Inside kitchen approximately 3 live roaches walking on wall next to walk in cooler. Discussed with operator to kill clean and sanitize all areas.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked rice (119F - Hot Holding) per operator food not prepared today unsure of how long it's been there. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked rice (119F - Hot Holding) per operator food not prepared today unsure of how long it's been there. See stop sale.
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.
Handwash sink used for purposes other than handwashing. Hand washing sink see as dump sink evident by food debris and beer bottle cap. Discussed with employee to clean and sanitize sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink in kitchen discussed with employee who provided paper towel.
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.
Dead roaches on premises. In kitchen approximately 8 dead roaches along wall in between flip top and under dish washing area. In kitchen approximately 6 dead roaches on flip top cooler. Discussed with employee who cleaned and sanitized flip top. In kitchen approximately 8 dead roaches inside of pest control device. Inside office approximately 4 dead roaches in office On floor. Discussed with operator to clean and sanitize.
Apr 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing visibly soiled dishes did not wash hands before handling cleaned and sanitized dishes. Discussed with operator to re wash and sanitize dishes and for employee to wash hands.
Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact with raw fish discussed with operator to remove fish from bag.
Tracking powder pesticide used inside establishment. In kitchen pesticide tracking powder applied by the pest control company per operator spread throughout restaurant along edges of wall. Discussed with operator to clean and sanitize areas.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear of restaurant mop sink missing vacuum breaker discussed with operator to replace.
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. Discussed with operator and provided email handout.
Handwash sink used for purposes other than handwashing. In kitchen the only hand washing sink available filled with tools, cloths and drill. Discussed with operator who removed products from sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strips.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom no paper towels provided discussed with operator who provided paper towels.
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer.
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.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen have heavy groove cuts in board and no longer easily cleanable. Discussed with operator to repair or replace.
Dead roaches on premises. In kitchen approximately 7 dead roaches on ground next to flip top cooler, and shelf of clean and sanitized dishes. Discussed with operator to clean and sanitize areas.
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority9 Intermediate3 Basic
Show 20 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. Employee wiped hands on front of pants before handling pot on stove containing cooking pasta. Discussed with operator for employee to wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing visibly soiled dishes did not wash hands before handling cleaned and sanitized dishes. Discussed with operator to re wash and sanitize dishes and for employee to wash hands.
Food with mold-like growth. See stop sale. In reach in cooler shredded Colby jack cheese and Pepperoni in unopened bags filled with heavy white/black fuzzy mold like substance. Discussed with operator. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed dishes failed to sanitize before storing. Discussed with operator to not use until sanitized.
Nonfood-grade bags used in direct contact with food. In reach in freezer thank you bags used in direct contact with raw fish discussed with operator to remove fish from bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler raw chicken (45F - Cold Holding); cooked pork (45F - Cold Holding) cooked chicken (44F - Cold Holding) per operator products not portioned or prepared today walk in cooler door left open for extended periods for cleaning of approximately 1 hour. Discussed cold holding with operator who moved products to reach in freezer
Tracking powder pesticide used inside establishment. In kitchen pesticide tracking powder applied by the pest control company per operator spread throughout restaurant along edges of wall. Discussed with operator to clean and sanitize areas.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In rear of restaurant mop sink missing vacuum breaker discussed with operator to replace.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed big 6 with operator and provided email hand out
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler creamer not date marked per operator creamer opened 2 days ago. Discussed date marking requirements with operator.
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. Discussed with operator and provided email handout.
Handwash sink used for purposes other than handwashing. In kitchen the only hand washing sink available filled with tools, cloths and drill. Discussed with operator who removed products from sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test strips.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom no paper towels provided discussed with operator who provided paper towels.
No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer.
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.
Spray bottle containing toxic substance not labeled. In kitchen spray bottles containing bleach not labeled discussed with operator who added label to bottle.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen have heavy groove cuts in board and no longer easily cleanable. Discussed with operator to repair or replace.
Dead roaches on premises. In kitchen approximately 7 dead roaches on ground next to flip top cooler, and shelf of clean and sanitized dishes. Discussed with operator to clean and sanitize areas.
Water leaking from pipe and/or faucet/handle. In kitchen hand washing sink drain pipe missing water draining onto floor. Discussed with operator to repair.
Jan 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority7 Intermediate0 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began preparing food without washing hands. Advised Operator of proper hand washing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked crab and greens (58F - Reheating) Operator stated reheating for more than 3 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door flip top cooler; milk (65F - Cold Holding); cooked sausage (65F - Cold Holding); cut cabbage (65F - Cold Holding). At walk-in cooler; cooked turkey (45F - Cold Holding); cooked pork (45F - Cold Holding); cooked chicken (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double door flip top cooler; milk (65F - Cold Holding); cooked sausage (65F - Cold Holding); cut cabbage (65F - Cold Holding). At walk-in cooler; cooked turkey (45F - Cold Holding); cooked pork (45F - Cold Holding); cooked chicken (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler(s) overnight. See Stop Sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked crab and greens (58F - Reheating) Operator stated reheating for more than 3 hours. See Stop Sale.
Handwash sink not accessible for employee use at all times. Only hand washing sink in kitchen blocked by two chairs and storage of multiple items inside sink. Operator moved chairs and removed items from sink.
Manager or person in charge lacking proof of food manager certification. Jean-Marc Rigaud.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand wash sink; no paper towels. Advised Operator to provide paper towels at hand washing sink.
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 sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator acquired chlorine sanitizer during inspection.
No soap provided at handwash sink. At kitchen hand wash sink; no soap. Advised Operator to provide soap at hand wash sink.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority7 Intermediate4 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...reviewed prepared sanitizer solution to sanitize utensils.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding black rice 88° in steam table being held less than 4 hours. Employee discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime....food containers in reach in cooler. Employee cleaned.
Handwash sink not accessible for employee use at all times...stored sponge, device etc in handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink at handwashing sink.
No probe thermometer provided to measure temperature of food products.
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 soap provided at handwash sink at handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chicken, turkey, goat was cooked 2 days / 3 days ago in walk in cooler.
Floor soiled/has accumulation of debris....throughout kitchen.
Improper storage of maintenance equipment that interferes with cleaning... plywood, painting brushes, other construction equipment all over place at kitchen.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...un use reach in cooler, prep table, counter throughout kitchen.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in rear kitchen. Operator provided.
No soap provided at handwash sink in rear kitchen. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers with no date marks.
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.