TAQUERIA GUERRERO
3585 S CONGRESS AVE, Palm Springs FL 33461 · 561 547 4005
Last inspected Aug 6, 2026 · 8 visits since July 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and cooked beef on walk in cooler made on Monday 9/2/24 per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030071 | Feb 24, 2025 | May 6, 2025 | $600 |
| 2--2024014375 | Feb 13, 2024 | Apr 3, 2024 | $600 |
| 2--2023040764 | Jul 13, 2023 | Aug 10, 2023 | $400 |
| 2--2022014765 | Feb 25, 2022 | Apr 13, 2022 | $360 |
Inspection history
8 visits, newest first
Aug 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Multiple flats of raw whole shell eggs stored above ready to eat rice in walk in cooler. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (112F - Cooling for 1 hour at 10:35, 108F at 11:05) in deep filled large container in walk in cooler. Operator mixed item and added ice to help increase cooling rate. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight. See stop sale.
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Multiple flats of raw whole shell eggs stored above ready to eat rice in walk in cooler. Operator reorganized.
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. sliced tomato (45F - Cold Holding); shredded iceberg (46F - Cold Holding); cooked beans (61F - Cold Holding); mozzarella cheese (48F - Cold Holding) stored in kitchen flip top cooler. Per operator, items not prepared or portioned today. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (45F - Cold Holding); shredded iceberg (46F - Cold Holding); cooked beans (61F - Cold Holding); mozzarella cheese (48F - Cold Holding) stored in kitchen flip top cooler. Per operator, items not prepared or portioned today. See stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer broken, inoperable inside kitchen flip top cooler. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (112F - Cooling for 1 hour at 10:35, 108F at 11:05) in deep filled large container in walk in cooler. Operator mixed item and added ice to help increase cooling rate. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (51F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight. See stop sale.
Oyster tags not marked with last date served.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. 1 can of heavily dented tomato sauce stored at dry storage. See stop sale.
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 employee drink from open top Pepsi can a then immediately begin food preparation at kitchen prep table without first washing hands. Reviewed handwashing requirements with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Multiples flats of raw whole shell egg stored above open containers of opened ready to eat salsa in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Queso fresco cheese (60F - Cold Holding) held in container on top of items in flip top above cooling area. Per operator, item was held in cooler for less than 2 hours. Operator moved item to reach in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stew (121F - Hot Holding) in covered pot on top of steam table for less than 2 hours per operator. Operator moved item to flat top grill to reheat to 165F.
Oysters tag removed from original container prior to container being emptied.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop for steam table items. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open top Pepsi can stored on kitchen prep table.
Employee eating while preparing food. Observed employee drink from open top Pepsi can while preparing shrimp at prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket at 0ppm. Operator added chlorine to solution retesting at 100ppm.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate0 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 2 cans green beans dented. Operator discarded.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At front line, Server handled dirty dishes then proceeded to touch single service items-clean cups without washing hands. Advised operator of proper handwashing. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shell eggs stored over cooked rice. Advised operator of proper storage. Operator stored correctly.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front line, Server handled dirty dishes then proceeded to serve chips and salsa without washing hands. Advised operator of proper handwashing. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, sour cream (56F - Cold Holding) At front line, housemade salsa (56F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen, wiping cloth chlorine solution 200+. Advised operator of proper chlorine ppm for wiping cloths. Operator diluted chlorine solution to 100ppm.
Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date used. Advised operator of proper procedure for oyster tags.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags not kept the required 90 days. Operator only had 2 tags dated from January. Advised operator of proper procedure for shellfish tags.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign to operator.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. large pan of rice 57 f prepared yesterday cooling overnight, second pan of rice 48 f prepared yesterday cooling overnight. Not prepared,portioned or handled today. Explained 135 f to 70 f within 2 hours and 135 to 41 f or colder within total of 6 hours. Emailed cooling procedures is Spanish
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. large pan of rice 57 f prepared yesterday cooling overnight, second pan of rice 48 f prepared yesterday cooling overnight.
Nonfood-grade hose conveying potable water. Missing on hose Bibb next to three compartment sink and east side of the building near AC unit outside.
Ready-to-eat, time/temperature control for safety food Salsa Ranchera marked 02/17 preparation date today is 02/24. Explained maximum 7 days including the day of preparation. Stop sale issued.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa Ranchera marked 02/17 preparation date today is 02/24. Explained maximum 7 days including the day of preparation. Stop sale issued.
Employee washed hands in a sink other than an approved handwash sink. Cook discarded the gloves then washed hands in three compartment sink to handle clean pot. Explained and she washed hands in hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. large pan of rice 57 f prepared yesterday cooling overnight, second pan of rice 48 f prepared yesterday cooling overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder soiled.
Bowl or other container with no handle used to dispense food. Round plastic foam cup used to scoop salt. Explained and manager discarded the cup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.black table fan guard soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. washcloth bucket chlorine 0 ppm, manager added sanitizer. Chlorine 50 ppm
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife in triple sink. Knife not sanitized before air drying. Educated employees on site.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and cooked beef on walk in cooler made on Monday 9/2/24 per operator.
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 41 degrees Fahrenheit within 6 hours. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (92F - Hot Holding) in steam table. Reheated less than four hours ago on stove top and placed in steam table. Overstocked. Operator reheated to 187F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (53F - Cooling) at 10:20 am to 53F at 10:45 am since 10 am; raw pork (70F - Cooling) at 10:27 am to 69F at 10:45 am since 10 am. In walk in cooler. Raw beef tied in plastic bags. Raw pork stored in large plastic containers stacked on top of each other. Educated employees on site on how to properly ambient cool
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Provided by operator
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer Not turning on
Food stored on floor. Lettuce and cheese buckets on floor in walk in cooler
Feb 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority0 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked meat in walk in cooler Raw beef over corn and vegetable platter in walk in cooler Removed
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 41 degrees Fahrenheit within 6 hours. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (112F - Hot Holding) in steam table. Operator states food reheated less than four hours ago. Reheated to 189F.
Toxic substance/chemical improperly stored. Windex spray bottle stored next to onions under prep table Removed
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade. Sanitizer Bucket (Chlorine 100ppm).
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers in flip top cooler
Wiping cloth sanitizing solution stored on the floor. At cook line
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. One 6 lb can Jalapeños on rack in dry storage room
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in walk in cooler. Raw chicken over soup in two door cooler on cook line
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm);
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in sliding door cooler at bar. Operator states milk opened on July 9th.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table in kitchen. Removed.
Floor area(s) covered with standing water. In missing floor tile
Floor tiles missing and/or in disrepair. In kitchen
Food stored on floor. In walk in cooler and walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in hand sink in kitchen at entry way
Wiping cloth sanitizing solution stored on the floor. Removed.
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.