Antigua Guatemala
Last inspected: Dec 10, 2025
33
Score
Across the available record, Antigua Guatemala has nine inspections on file, the first dated 2022. The newest entry in the record is dated Dec 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 10 violations per visit over the last few inspections.
The most common issue across all inspections has been “accumulation of debris inside warewashing machine”, showing up three times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
10
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 47 f and raw plantains 49 f on food preparation line. kitchen employee place the food of temperature inside of the walk-in cooler **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
12A-07-5
Intermediate - 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.
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen utensils inside kitchen employees hand wash sink.
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed most kitchen coolers inside with heavy soil.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked foods inside front cooler not covered.
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
33
Sep 4, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Employee washed hands with no soap at the prep sink in front of the cookline. Observed employee in the kitchen wash hands at the prep sink. Operator coached employee. Employee washed hands properly at the handwashing sink and put on gloves. **Corrected On-Site**
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee in the kitchen wash hands at the prep sink. Operator coached employee. Employee washed hands properly at the handwashing sink and put on gloves.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip-top reach in cooler in front of the cookline.
22-02-4
Intermediate - No soap provided at handwash sink. In front of the cookline. **Corrected On-Site**
31B-03-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee in the kitchen wash hands at the prep sink. Operator coached employee. Employee washed hands properly at the handwashing sink and put on gloves. **Corrective Action Taken**
53B-15-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on the flip-top reach in cooler in front of the cookline. **Repeat Violation**
14-09-4
Basic - Reuse of single-service or single-use articles. Observe in the reach in cooler and the walk in cooler: juice stored inside sunny delight and milk containers. **Corrected On-Site**
25-32-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
50
Dec 17, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Servers station in the dining room: flan not date marked. As per operator, prepared 4 days ago. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Both ice machines.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food being prepared outside. Observed employee outside by the kitchen peeling corn from crates and placing the corn into a pan. Discussed with the operator and employee the proper procedures. Observed all corn was moved into the kitchen prep area. **Corrected On-Site** **Repeat Violation**
08B-32-4
Basic - Food stored outside. Observed crates of corn stored outside by the kitchen back door. **Corrected On-Site**
08B-42-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
64
Sep 10, 2024
Routine - Food
1 critical violation. 6 major violations. 16 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
05-12-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site**
40-06-5
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Inside/outside of dumpster not clean.
33-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provide were needed.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces on kitchen shelves throughout.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Most cooked foods inside all RIC.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front line cooler.
22-16-4
21
Mar 6, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cabbage salad 69 f over 4 hours room temperature, cheese cream 65 f room temperature.
01B-02-5
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red Beans from Sunday.
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink.
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
43
Oct 23, 2023
Food-Licensing Inspection
2 critical violations. 2 major violations.
View 4 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
50-08-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: Raw beef stored above tamales. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front of the cookline. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In front of the cook line. **Corrected On-Site**
31B-03-4
61
May 31, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Mar 31, 2023
Routine - Food
No violations found.
100
Aug 11, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler by the cookline: raw chicken stored above raw beef. **Corrected On-Site**
08A-20-5
Intermediate - 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/. Observed 9 employees working at the time of the inspection, no current active certified person in charge.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by the end of the steam table line. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by the end of the steam table line. Men and Women restrooms.
31B-04-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink by the end of the steam table line
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed numerous towels throughout the kitchen on prep
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Walk in cooler: bowl with no handle inside a container ranch sauce. **Corrected On-Site**
14-01-5
Basic - Clean utensils stored between equipment and wall. By the three compartment sink: several knives stored between the wall and the three compartment sink. **Corrected On-Site**
24-14-4
Basic - Food stored on floor. Kitchen, container with onions stored on the in the prep area by walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Front counter. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board.Observed employee cutting onions on a prep table with wet towels underneath the cutting boards.
21-04-4
45
Frequently Asked Questions
When was Antigua Guatemala last inspected?
The most recent health inspection at Antigua Guatemala on file is from Dec 10, 2025. The public record contains nine inspections in total.
What is the most common violation at Antigua Guatemala?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited three times, more than any other issue at Antigua Guatemala.
How does Antigua Guatemala compare to other restaurants in Miami?
Antigua Guatemala most recently scored 33 out of 100, which is lower than the Miami average of 74.
Has Antigua Guatemala's inspection record improved over time?
Yes. Recent inspections at Antigua Guatemala have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Antigua Guatemala means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Antigua Guatemala inspected?
Based on the inspection history on file, Antigua Guatemala is inspected around three times per year on average.
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