Fresh Guacamole Tequila & Bar
Last inspected: Mar 17, 2026
70
Score
Across the available record, Fresh Guacamole Tequila & Bar has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 17, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 11 violations earlier in the record.
The most common issue across all inspections has been “cutting board has cut marks and is no longer cleanable”, showing up four times.
By comparison, the average Ormond Beach facility scores 79, putting Fresh Guacamole Tequila & Bar on the weaker side. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2026-03-17: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -torn reach in cooler gaskets. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
22-16-4
70
Mar 16, 2026
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
18
Oct 1, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
52
Apr 21, 2025
Routine - Food
5 critical violations. 1 major violation. 10 minor violations.
View 16 violations
High Priority - 1 Live, small flying insects found in dish washing area.
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken at 49°f to 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
03D-02-5
High Priority - 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. -cooked chicken at 49°f to 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday. See stop sale.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned salmon in walk in cooler.
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door.
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned salmon in walk in cooler.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. -operator discarded. **Corrected On-Site**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris,grease under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy grease accumulated on side of fryer. -wire shelf at end of cookline soiled with grease. -shelf with microwave soiled with food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -container of sugar in server area not labeled.
02D-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
12B-12-5
26
Oct 23, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored over avocados in reach in cooler.
08A-04-5
High Priority - Toxic substance/chemical improperly stored. -can of WD 40 above food preparation area.
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-12-5
Basic - Floor area(s) covered with standing water in bar area.
36-22-4
47
Mar 14, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Oct 25, 2023
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter sauce at 52°f at cookline. Operator stated out of cooler for 20 minutes. Operator moved to cooler. **Corrective Action Taken**
03A-02-5
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings in walk in cooler dated 10/10.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken wings in walk in cooler dated 10/10.
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.
31B-02-4
Intermediate - No soap provided at handwash sink at cookline.
31B-03-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris in kitchen.
36-73-4
Basic - Floor tiles missing and cracked in bar area.
36-17-5
Basic - Floors not constructed to be easily cleanable. Deep grout lines in kitchen tiles.
36-12-4
Basic - Food stored in a location that is exposed to splash/dust. Uncovered queso at cookline next to handwash sink.
08B-36-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Chicken base powder.
02D-01-5
23
Jun 7, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Feb 13, 2023
Routine - Food
4 critical violations. 6 major violations. 22 minor violations.
View 32 violations
High Priority - Medicine not labeled properly, bottle of tums above hot holding.
41-22-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food storage bin containing chili powder in dry storage area.
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso in walk in cooler at 50°f. Operator stated queso was cooked and placed in cooler yesterday. Cooked chicken wings between 45°f and 49°f in walk in cooler. Operator stated chicken wings cooked and placed in walk in cooler yesterday. **Repeat Violation**
03D-02-5
Intermediate - Food-contact surface soiled with old food debris, peeler and knives at cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sinks in kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans, cooked pork in walk in cooler.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cookline.
27-16-4
Basic - Lights in food storage area missing the proper shields.
38-07-4
Basic - Loose nuts, washers stored on top of meat cutter.
42-03-5
Basic - No conspicuously located ambient air temperature thermometer in reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris: exterior of cooking equipment, shelving at cookline, exteriors of white food storage containers in walk in cooler and food storage containers in ry storage area, food racks in dry storage area.
23-03-4
Basic - Reach-in cooler interiors/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Open bag of flour in dry storage area.
08B-12-5
Basic - Wall soiled with accumulated food debris in prep area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense spices in dry storage area.
14-01-5
Basic - Carbon dioxide tanks by back door not adequately secured.
51-11-4
Basic - Clean cutting boards, container lids stored on soiled shelving.
24-06-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area.
40-06-5
Basic - Floor soiled/has accumulation of debris in kitchen, walk in freezer, dry storage area.
36-73-4
Basic - Food stored on floor, case of chicken in walk in freezer.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of microwave has accumulation of food debris. Interior of oven has accumulation of grease.
22-08-4
10
Jul 5, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-05: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Cutting boards in bar area and server area have cut marks and are no longer cleanable. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in kitchen by mop sink, under three compartment sink, under cooking equipment. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
22-16-4
70
Frequently Asked Questions
When was Fresh Guacamole Tequila & Bar last inspected?
The most recent health inspection at Fresh Guacamole Tequila & Bar on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fresh Guacamole Tequila & Bar?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Fresh Guacamole Tequila & Bar.
How does Fresh Guacamole Tequila & Bar compare to other restaurants in Ormond Beach?
Fresh Guacamole Tequila & Bar most recently scored 70 out of 100, which is lower than the Ormond Beach average of 79.
Has Fresh Guacamole Tequila & Bar's inspection record improved over time?
Yes. Recent inspections at Fresh Guacamole Tequila & Bar have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fresh Guacamole Tequila & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fresh Guacamole Tequila & Bar inspected?
Based on the inspection history on file, Fresh Guacamole Tequila & Bar is inspected around three times per year on average.
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