TAQUERIA GUERRERO
628 BELVEDERE RD, West Palm Beach FL 33405 · 561-832-6197
Last inspected Jul 9, 2026 · 11 visits since July 2023
SEP 24
JAN 25
JUL 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly trap stored over onions in storage hallway to
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068185 | Sep 17, 2024 | Jan 2, 2025 | $400 |
| 2--2024013177 | Feb 14, 2024 | Mar 18, 2024 | $200 |
| 2--2021037935 | Jul 9, 2021 | Sep 9, 2021 | $200 |
| 2--2019041821 | Jul 26, 2019 | Sep 26, 2019 | $600 |
| 2--2018043850 | Aug 4, 2018 | Sep 21, 2018 | $400 |
| 2--2018041459 | Aug 4, 2018 | Aug 29, 2018 | $400 |
Inspection history
11 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate7 Basic
What the inspector wrote — 18 findingsThe state's own report →
Dented/rusted cans present. 2 cans of jalapeños and 1 can of tomato sauce heavily dented in dry storage area. See stop sale.
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. Observed kitchen employees wipe hands on clothes and then immediately handle in use food storage containers without first washing hands. Reviewed handwashing requirements with operator.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher did not sanitize food storage containers after washing. Reviewed sanitizing requirements with operator. Employee sanitized containers in triple sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.
Show the remaining 14 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked jalapeño and onion (127F - Hot Holding) held in double pan on cook line flat top. Per employee, item has been held for less than 1 hour. Employee placed items on grill top and reheated to 165.
Establishment not maintaining oyster tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.
Handwash sink not accessible for employee use at all times. Front counter hand sink and kitchen hand sink blocked by food storage containers and utensils. Employee removed.
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to was cilantro.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cooked meats not date marked in kitchen reach in cooler. Per employee items were prepared approximately 3 days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor tiles missing and/or in disrepair. Missing floor tiles surrounding drain in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan soiled with mold like substance.
Reach-in cooler shelves with rust that has pitted the surface at kitchen reach in cooler. Rust pitted shelves above multiple open containers of ready to eat food.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen handwashing sink slow draining, drain clogged with food debris.
Stored food not covered. Containers of raw shrimp and cooked chorizo not covered in kitchen reach in cooler.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles of oil not labeled kitchen.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at handwashing sink. Operator provided paper towels.
Ice bucket/shovel stored on floor between uses. At front counter, ice bucket stored on floor. Operator put bucket to dishwasher to wash.
Stored food not covered. In walk in cooler, cooked shrimp held more than 24 hours in cooler not covered.
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster consumer advisory not located in a conspicuous area where customers can locate. Operator relocated sign to front customer area.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator Einstein tags not being held for 90 days. Discussed that's tags should be held for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on cook line, cutting boards spiked with food debris and deep cut marks.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, paper towels not stored in immediate area of handwashing sink for easy access. Operator moved paper towels close to sink.
Spray bottle containing toxic substance not labeled. In kitchen, spray bottle containing sanitizer not labeled
Ceiling tile missing. In hallways for bathrooms, ceiling tile missing.
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 14 high priority.
14 High priority6 Intermediate0 Basic
Show 20 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 100 ppm chlorine
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler. Cooked rice at 1;29am(102F cooling) since 8 am. Stop sale Beef soup at 2:42pm (84F cooling) since 12 pm.Stop sale
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. Employee handle dirty towel than proceeded to handle clean plates Employee washed hands
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then proceeded to handle ready to eat food with out washing hands Employee washed hands
Raw animal food ( chicken)stored over or with unwashed produce. Inside walk in cooler Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork inside walk in cooler Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo stored above raw whole muscle beef on walk in cooler Operator stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting on prep area. Raw shell eggs 62F cold holding 10 minutes Per operator product not prepared or portioned today. Per operator product stored for approximately 1 hour. Operator moved to walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on original container of oysters. Inside walk in cooler.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. Walk in cooler. Cooked rice at 1;29am(102F cooling) since 8 am. Stop sale Beef soup at 2:42pm (84F cooling) since 12 pm.Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler. Mole 49F cold holding, stop sale Per operator products not prepared or portioned today. Stored over 4 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler Sliced tomatoes at 2:13pm(45F cooling) since 10 am. Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler. Mole 49F cold holding, stop sale Per operator products not prepared or portioned today. Stored over 4 hours. Sitting on cook line Cooked tripe 70F cold holding per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today Operator moved to cooler
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler Sliced tomatoes at 2:13pm(45F cooling) since 10 am. Stop sale
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked rice 123F reheating per operator product is done reheating. Operator moved to microwave to reheat properly, rechecked 187F reheating
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting under steam table Cooked chicken 112F hot holding. Per operator product stored for approximately 2 hours. Operator moved to oven for reheating to 165F+
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Covered. Big container with Horchata with milk at 2:27pm(66F cooling) since 2 hours.at 2:49pm ( 63F cooling) At this current cooling rate product will not cool to 41 F within 4 hours. Sitting on prep area. Cooked pork at 1:33pm(93F cooling) since 30 minutes at 2:43pm(92F cooling)at this current cooling rate product will not cool to 70F within 2 hours.
Handwash sink not accessible for employee use at all times. By big slicer inside hand sink on cook line Operator removed
No soap provided at handwash sink.on prep area by 3 compartment sink Operator provided
No tag on original container of oysters. Inside walk in cooler.See stop sale.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple items from 48 hours ago, like soups, cooked beans etc. Advised operator to date mark properly
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.
Sep 18, 2024□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside. At tortilla making station in kitchen
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. One dented can of pineapple juice in dry storage room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon 46F cold holding cooked rice (54F - Cold Holding); chicken wings (50F - Cold Holding); mozzarella cheese (54F - Cold Holding); cut ham (45F - Cold Holding); bottom of flip top cooler on cook line. Not prepped or portioned today. In unit for less than four hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) in kitchen. remade Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (55F - Cooling) at 10 am 54F at 10:30 am since9:30 bottom of flip top cooler on cook line. At this rate food will not cool to 41F within 4 hours. guacamole with cut tomatoes (50F - Cooling) at 10:15 am to 50F at 10:30 am since 9:45 am two door reach in cooler in kitchen. At this rate food will not cool to 41F within 4 hours. All food items Moved to walk in cooler
Exterior door has a gap at the threshold that opens to the outside. At tortilla making station in kitchen
Time/temperature control for safety food thawed in an improper manner. Cooked salsa verde thawing at room temperature Moved to walk in cooler
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing stainless steal containers. No sanitizing procedure observed. Educated on site. Equipment sanitized in triple sink-chlorine 100ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw chicken not commercially packaged over uncovered buckets of salsa not commercially packaged in walk in freezer
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 chicken nuggets (56F - Cold Holding); cooked plantain (56F - Cold Holding); chicken wings (56F - Cold Holding); French fries (56F - Cold Holding); raw bacon (56F - Hot Holding); ham (56F - Cold Holding) reach in cooler end of cook line. Not prepped or portioned today. In unit over four hours. Doors not closing properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit chicken nuggets (56F - Cold Holding); cooked plantain (56F - Cold Holding); chicken wings (56F - Cold Holding); French fries (56F - Cold Holding); raw bacon (56F - Hot Holding); ham (56F - Cold Holding) reach in cooler end of cook line. Not prepped or portioned today. In unit over four hours. Doors not closing properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit cooked pepper onions (88F - Hot Holding) on stove top. Double panned. Chef states food out less than four hours. Reheated to 165F.
Handwash sink used for purposes other than handwashing. Cutting machine in hand sink Removed
Packaged food not labeled as specified by law. Salt sugar in dry storage
Equipment in poor repair. Bottom reach in cooler doors across from cook line not closing
Exterior door has a gap at the threshold that opens to the outside. In tortilla making area
Food stored on floor. Uncover bucket of Soup thawing on floor under fire extinguisher
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cooler
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink
Time/temperature control for safety food thawed in an improper manner. Raw meat vegetables shrimp soup thawing room temperature
Jul 26, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night salsa stored In large pot. At this rate food did not cool within 6 hours.
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. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night. salsa stored In large pot. At this rate food did not cool within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. wings (45F - Cold Holding); octopus (45F - Cold Holding); French fries (46F - Cold Holding); cheese (45F - Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours.
Raw fruits/vegetables not washed prior to preparation. Avocados with sticker in use for guacamole
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 9 high priority.
9 High priority5 Intermediate3 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night salsa stored In large pot. At this rate food did not cool within 6 hours.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly trap stored over onions in storage hallway to
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp 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 beef over raw fish in walk in freezer. Food items Not commercially packaged. 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. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night. salsa stored In large pot. At this rate food did not cool within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. wings (45F - Cold Holding); octopus (45F - Cold Holding); French fries (46F - Cold Holding); cheese (45F - Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. wings (45F - Cold Holding); octopus (45F - Cold Holding); French fries (46F - Cold Holding); cheese (45F - Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (105F - Hot Holding); cooked peppers (105F - Hot Holding); in steam table. Per operator food cooked less than Four hours. Reheated to 165F for hot holding.
Toxic substance/chemical improperly stored. Chemicals stored with food items in storage room. Removed. Spray bottle containing cleaning solution stored with clean glasses over triple sink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm).
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (45F - Cooling) at 9:40 am to 46F at 10:10 am since 8:40 am. Tomatoes overstocked. Removed and placed in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime.Interior ice machine
Handwash sink used for purposes other than handwashing. Clorox bottles in hand sink. Removed.
No probe thermometer provided to measure temperature of food products.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Shrimp in walk in cooler
Raw fruits/vegetables not washed prior to preparation. Avocados with sticker in use for guacamole
Standing water in bottom of reach-in-cooler. On cook line
Wiping cloth sanitizing solution stored on the floor.
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.