TAQUERIA GUERRERO
1425 S MAIN ST, Belle Glade FL 33430 · 561.996.6686
Last inspected Aug 13, 2026 · 11 visits since November 2023
JUL 24
DEC 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw pork in walk.in cooler. Cook inverted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026018687 | Jan 20, 2026 | Apr 13, 2026 | $600 |
| 2--2024048218 | Jul 22, 2024 | Jan 14, 2025 | $1,200 |
| 2--2024023031 | Mar 27, 2024 | May 9, 2024 | $800 |
| 2--2023066346 | Nov 7, 2023 | Dec 18, 2023 | $200 |
Inspection history
11 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 7 high priority.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected to Triple Sink (Chlorine 100ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cracked raw shelled eggs then peeled gloves off touching contaminated area of glove then put new gloves on then handled single service box for food; no hand wash. Employee removed gloves, washed hands and disposed of single service box.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then touched prep counter; no hand wash. Advised employee to wash hands and clean and sanitize prep surface.
Raw animal food stored in same container as ready-to-eat food. At double door reach in cooler: Open bag of plantains stored directly on raw steak in pan. Operator removed plantains from contaminated bag and stored properly.
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. At mini refrigerator at front counter: red salsa (47F - Cold Holding) stored over night in unit; green salsa (47F - Cold Holding) As per employee, stored over night in unit; Not prepped or portioned today. See stop sale. At flip top cooler unit in kitchen: cooked carrots (46F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini refrigerator at front counter: red salsa (47F - Cold Holding) stored over night in unit; green salsa (47F - Cold Holding) As per employee, stored over night in unit; Not prepped or portioned today. See stop sale. milk (47F - Cold Holding) As per employee, stored in unit 10 mins prior. Not prepped or portioned today. Advised operator to quick chill. At flip top cooler unit in kitchen: cooked carrots (46F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale. bottled sour cream (45F - Cold Holding) As per operator, stored 2 hours in top section of cooler. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roasted jalapeños (109F - Hot Holding); cooked beef (104F - Hot Holding) As per operator, stored 1 hour; cooked plantains (123F - Hot Holding) As per operator, stored 40 mins Advised operator to reheat items to 165+F.
Stored food not covered. Several food items in walk in cooler not covered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to Chlorine 100ppm.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle unwashed avocados then began to handle clean utensil to stir food at cook line; no hand wash. Chef washed hands and cleaned and sanitized utensil.
Raw animal food stored over/not properly separated from ready-to-eat food. At stainless steel double door reach in cooler: raw shrimp stored over cooked crab. Operator stored properly.
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. At small refrigerator at coffee dispenser: portioned cups of red salsa (47F - Cold Holding); portioned cups of green salsa (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small refrigerator at coffee dispenser: portioned cups of red salsa (47F - Cold Holding); portioned cups of green salsa (47F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked plantains (109F - Hot Holding) As per chef, stored since 20 mins; cooked jalapeños (120F - Hot Holding) As per chef, stored 30 mins. Advised chef to reheat items to 165+F.
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 stripe and cooked pork cooked 3 days prior; not date marked. Advised chef to date mark.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
Stored food not covered. Several food items in walk in cooler stored uncovered. Advised operator to cover.
Aug 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switch from working with raw chicken to handle a cooked tortilla and clean plate without firs removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored above containers of cooked soup in walk in cooler. Cook inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw pork in walk.in cooler. Cook inverted.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.. Flat Top-; Cooked Chicken (132F - Reheating). Temperature taking right when removed from flat top. Manager reheated to 169F.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping towel stored on prep table in kitchen. Employee stored in sanitizer bucket.
Dec 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw shrimp stored above cooked stuffed potatoes in open box and cooked pork stored in a white bag with a knot. Operator stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Dec 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 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. Observed chef touch hat on head then touched clean utensil to stirr food in pot; no hand wash. Chef washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean spoon with soap and water; no sanitizing. Advised operator to properly clean and sanitize food contact surfaces.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw shrimp stored above cooked stuffed potatoes in open box and cooked pork stored in a white bag with a knot. Operator stored properly.
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. At walk in cooler: flan (45F - Cold Holding) As per operator, stored overnight in cooler. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: flan (45F - Cold Holding) As per operator, stored overnight in cooler. Not prepped or portioned today. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Dead roaches on premises. Observed 2 dead roaches in bathroom stall for the disabled. Approximately 10 behind cabinet in bathroom hand washing area. Operator cleaned and sanitized area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Jul 22, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler; lower compartment: raw bacon stored over cooked rice. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sour cream in bottle (62F - Cold Holding) As per operator, taken from lower section 30 mins prior; Not prepped or portioned today. Item stored double panned and over-stacked on pan with lettuce. Chef moved to lower section of cooler to quick chill. cooked rice (53F - Cold Holding) As per chef, taken from walk in cooler 30 mins prior. Not prepped or portioned today. Operator moved to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: roasted jalapeños (107F - Hot Holding) As per chef, cooked 2 hours prior. Advised chef to reheat. At rotisserie oven: roasted chicken (125F - Hot Holding) As per chef, roasted and held since 1 hour. Chef reheated to 165F and hot held.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Glass door standing reach in cooler: red salsa (44F at 10:30am; 44F at 10:54am- Ambient Cooling); green salsa in portion cups (44F at 10:30am; 45F at 10:54am- Cooling) As per operator, items portioned and cooling since 2.5 hours. At current rate of cooling, salsas will not cool to 41F within 4 hours. Ambient temperature of cooler was 46F. Operator moved salsas to walk in cooler to quick chill.
Food stored on floor. Various food items stored on floor in walk in freezer. Advised operator to store properly.
Stored food not covered. Various food items( soups, sauces, cooked rice) stored uncovered in walk in cooler. Advised operator to cover.
Mar 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw shrimp and raw tilapia fillet stored above ready to eat green salsa in an open bucket. At bottom section of flip top cooler unit: raw eggs stored over French fries and cooked yellow rice. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: ground beef stored above raw steak open metal pan. Advised operator to store properly.
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. At double door stainless steel reach in cooler: cooked beans (56F - Cooling) As per operator, item prepared yesterday and was left to cool overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut lettuce (52F - Cold Holding); cooked yellow rice (46F - Cold Holding) As per operator, items held overnight. Not prepared or portioned today. Lettuce stored over stacked. See stop sale. At double door stainless steel reach in cooler: fish soup (47F - Cold Holding) As per operator cooked and Monday, held overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut lettuce (52F - Cold Holding); cooked yellow rice (46F - Cold Holding) As per operator, items held overnight. Not prepared or portioned today. Lettuce stored over stacked. See stop sale. At double door stainless steel reach in cooler: fish soup (47F - Cold Holding) As per operator prepared on Monday held overnight. Not prepared or portioned today. See stop sale.
Mar 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 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. At double door stainless steel reach in cooler: cooked beans (56F - Cooling) As per operator, item prepared yesterday and was left to cool overnight. Item did not cool to 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw shrimp and raw tilapia fillet stored above ready to eat green salsa in an open bucket. At bottom section of flip top cooler unit: raw eggs stored over French fries and cooked yellow rice. Operator stored properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: ground beef stored above raw steak open metal pan. Advised operator to store properly.
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. At double door stainless steel reach in cooler: cooked beans (56F - Cooling) As per operator, item prepared yesterday and was left to cool overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut lettuce (52F - Cold Holding); cooked yellow rice (46F - Cold Holding) As per operator, items held overnight. Not prepared or portioned today. Lettuce stored over stacked. See stop sale. At double door stainless steel reach in cooler: fish soup (47F - Cold Holding) As per operator cooked and Monday, held overnight. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut lettuce (52F - Cold Holding); cooked yellow rice (46F - Cold Holding) As per operator, items held overnight. Not prepared or portioned today. Lettuce stored over stacked. See stop sale. At double door stainless steel reach in cooler: fish soup (47F - Cold Holding) As per operator prepared on Monday held overnight. Not prepared or portioned today. See stop sale.
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 and the time removed from temperature control cannot be determined. On cookline, on stove top: red sauce with vegetables; As per operator item reheated 30 minutes prior. Item will be kept for 1 hour then discard. Item was not time marked. Operator discarded sauce.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. On cookline, on stove top: red sauce with vegetables; As per operator item reheated 30 minutes prior. Item will be kept for 1 hour then discard. However, no written procedure present for sauce held using time as a public health control. Emailed document to operator.
Insect control device installed over food preparation area. Observed bug zapper installed on counter above beverage cooler. Operator uninstalled.
Nov 7, 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 priority1 Intermediate0 Basic
Show 3 findings ▾
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. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: roast pork (123F at 1:55F; 98F at 3:29pm - Cooling) cooling since 12:30pm. At rate of cooling, food did not get to 70F within the two hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer. Establishment sells raw oysters.
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: roast pork (123F at 1:55F; 98F at 3:29pm - Cooling) cooling since 12:30pm. At rate of cooling, food did not get to 70F within the two hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef (not commercially packaged)stored over ready to eat fried press plantains. Raw chicken wings (not commercially packaged)over, ready to eat ripe plantains.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: Raw breaded shrimp stored over ready to eat hot sauce. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee preparing food, went to dining room, touched soiled table then returned to kitchen and touch bread without changing gloves and washing hands. Employee washed hands.
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. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: roast pork (123F at 1:55F; 98F at 3:29pm - Cooling) cooling since 12:30pm. At rate of cooling, food did not get to 70F within the two hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding in dining area: rotisserie chicken (119F - Hot Holding). As per operator, prepared 2 hours prior. Advised operator to reheat to 165F. At Steam table in kitchen: black beans (127F - Hot Holding); boiled in sauce (127F - Hot Holding); ground beef with potatoes (120F - Hot Holding); rotisserie chicken (97F - Hot Holding); beef soup (127F - Hot Holding); cooked white rice (119F - Hot Holding); fried ripe plantains (117F - Hot Holding) As per operator prepared 2 hours prior. Operator reheated to 165F.
Handwash sink used for purposes other than handwashing. Hand wash sink was used to house a bowl of mussels in stagnant water thawing. Operator removed bowl of mussels.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer. Establishment sells raw oysters.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer present for triple sink. Operator provided chlorine and set up sink (100ppm).
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling badly soiled with dust and grease.
Food stored on floor. In kitchen near cook line: Bucket of pork lard stored directly on floor. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Near dishwashing sink: ground beef thawing at room temperature. In hand washing sink: mussels thawing in bowl of stagnant water. Operator was advised of the correct ways to thaw. Operator corrected.
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.