Guaca Go #2
Last inspected: Sep 18, 2025
100
Score
Public records show 11 inspections at Guaca Go #2 stretching back to 2022. The most recent report on file is from Sep 18, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Among West Palm Beach restaurants, the typical score is 79; Guaca Go #2 is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 18, 2025
Complaint Full
No violations found.
100
Sep 17, 2025
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - 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 front counter; cooked shrimp (49F - Hot Holding); pico de gallo (47F - Cold Holding), garlic sauce (48F - Cold Holding) not prepared or portioned today. Operator stated items held in unit over 4 hours, see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter; cooked shrimp (49F - Hot Holding); pico de gallo (47F - Cold Holding), garlic sauce (48F - Cold Holding) not prepared or portioned today. Operator stated items held in unit over 4 hours, see stop sale. At front counter low boy, steak (45F - Cold Holding); corn (47F - Cold Holding), operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked chicken (117F - Hot Holding); cooked rice (120F - Hot Holding); Operator stated items held in unit approximately 2 hours. Advised operator to reheat products to 165F. Operator reheated chicken to 165F+ and discarded the cooked rice. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At kitchen, 3 compartment sink chlorine sanitizer solution 200+ppm. Operator corrected to chlorine sanitizer 100ppm. **Corrected On-Site** **Warning**
41-18-4
Intermediate - Handwash sink used for purposes other than handwashing. At front line, handwashing sink used for other purposes as evident of dirty rags in sink. Operator removed the rags. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At dry storage, employee beverages stored on shelf with food items. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
47
Jul 2, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. At kitchen dry storage, spray bottle labeled sanitizer stored on shelf with dry goods. Advised operator of proper storage. Operator removed spray bottle. **Corrected On-Site**
41-10-4
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline, advocados not washed prior to prep. Advised operator about use of unwashed produce. Operator washed avocados. **Corrected On-Site** **Repeat Violation**
08B-39-4
82
Feb 14, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
58
Sep 3, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steaks 125 f, chickpeas and oats 127 f both hot holding in separate unit as per manager both less than 1 hour. Manager reheated both ; steaks (185F - Reheating); chickpeas and oatmeal (200F - Reheating) **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-03: Diced chicken 168 f, pulled pork 140 f, in right side steam table crumbled falafel( chickpeas and oats) 118 f, Steaks 125 in left side of steam table.as per manager was reheated and put in here 1 hour ago. Second temperature 180 f after reheating crumbled falafel, second temperature of steaks 173 f after reheating **Admin Complaint** **Corrected On-Site**
03B-01-6
86
Jul 2, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
61
Oct 16, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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. Double door low boy(s); house made yogurt dressing (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 days. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door low boy(s); house made yogurt dressing (47°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 days. See Stop Sale.
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers tuna, served raw and not identified as being raw. Operator identified tuna as raw on menu. **Corrected On-Site**
02B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled mold-like substance. Operator washed, rinsed and sanitize. **Corrected On-Site**
22-02-4
Basic - Soiled dry wiping cloth in use. At front counter; soiled wiping cloth in use on prep table. Operator removed. **Corrected On-Site**
21-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator remade to quaternary 200ppm. **Corrected On-Site**
21-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front line and kitchen hand washing sink(s); no hand washing sign provided.
31B-04-4
52
Jul 13, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing sanitizer on rack with food items in back kitchen. Removed. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) remade Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
41-27-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw Ahi tuna. Consumer advisory sent to owner.
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on rack in back kitchen contains sanitizer. Spray bottle at front hand sink contains soap. Labeled. **Corrected On-Site**
41-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed before use. Sticker present on each avocado. Educated operator on site.
08B-39-4
58
Feb 13, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48F - Cold Holding); cilantro lime sauce (57F - Cold Holding); chipotle ranch (57F - Cold Holding) front service counter. Homemade sauces contain Greek yogurt. Operator states sauces removed from cooler and placed in unit less than four hours. Operator made Ice bath for sauces to maintain 41F. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-10: cilantro lime sauce (50F - Cold Holding); chipotle ranch (50F- Cold Holding) in front service counter. Food items out less than four hours. Ice bath replenished with more ice and water. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-quaternary **Warning** - From follow-up inspection 2023-02-10: **Time Extended**
16-37-1
78
Feb 9, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (48F - Cold Holding); cilantro lime sauce (57F - Cold Holding); chipotle ranch (57F - Cold Holding) front service counter. Homemade sauces contain Greek yogurt. Operator states sauces removed from cooler and placed in unit less than four hours. Operator made Ice bath for sauces to maintain 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulledpork (118F - Hot Holding) in steam table. Operator states food reheated 30 min prior and placed in unit. Water level low. Reheated food to 165F. Steam table turned up. **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-quaternary **Warning**
16-37-1
Basic - Working containers of food removed from original container not identified by common name. Sugar bucket. **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in dry rice bin at front service counter. **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and tuna thawing in standing water. Removed. **Corrected On-Site** **Warning**
06-01-5
55
Dec 14, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Guaca Go #2 last inspected?
The most recent health inspection at Guaca Go #2 on file is from Sep 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Guaca Go #2?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Guaca Go #2.
How does Guaca Go #2 compare to other restaurants in West Palm Beach?
Guaca Go #2 most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Guaca Go #2's inspection record improved over time?
Results have been roughly steady. Inspections at Guaca Go #2 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Guaca Go #2 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Guaca Go #2 inspected?
Based on the inspection history on file, Guaca Go #2 is inspected around four times per year on average.
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