Guacamole
Last inspected: Feb 2, 2026
58
Score
Guacamole appears in inspection records eight times, starting in 2022. On Feb 2, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “ready-to-eat”, showing up two times.
By comparison, the average Jupiter facility scores 79, putting Guacamole on the weaker side. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 100ppm. **Corrected On-Site**
22-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at cook line. Operator removed chicken. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup and beans prepared yesterday morning has no date marked in walk in cooler. Operator date marked. **Corrected On-Site**
02C-02-5
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.
53B-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment in dish area. Operator removed knife's. **Corrected On-Site**
10-17-4
58
Jul 10, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner over to go boxes on storage rack across from dessert case. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tomato sauce (105F - Cooling) at 3:09; cooling since 2:00 - 98F at 3:30 Observed at walk in cooler. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-01-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed jalapeños stored and in direct contact with thank you to go bags at reach in freezer.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries at reach in freezer in kitchen. Operator stored properly. **Corrected On-Site**
08A-02-6
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rack that has an accumulation of rust.
24-06-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at dish storage rack not inverted. **Corrected On-Site**
24-05-4
50
Nov 20, 2024
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Aug 22, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: Observed raw chicken over cooked sauce. Operator reversed. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled dishes and then handled clean dishes, without washing hands. Educated operator on hand washing procedures.
12A-13-4
High Priority - Container of medicine improperly stored over container containing chips.. Operator removed medicine **Corrected On-Site**
41-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - Fly sticky tape hanging over kitchen prep area. Operator removed. **Corrected On-Site**
35B-08-4
Basic - Sanitized dishes dried with a cloth. Reviewed proper air drying with operator.
24-17-4
55
Jan 12, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm chlorine. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp. 12.1 23 Renewed during the inspection. Confirmation number 237407769. **Corrected On-Site**
50-17-3
Basic - Employee beverage container on a food preparation table in prep area. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice at front counter. Operator removed. **Corrected On-Site**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia and shrimp thawing in standing water. Cook cooked shrimp and placed tilapia in cooler. **Corrected On-Site**
06-01-5
64
Aug 15, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
41
Mar 20, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. cheese sauce (88-140F - Reheating)at 3:15 to 87-88 F at 3:30 since 3:00 Food in plastic containers stacked on top of each other in the steam table ; at this rate some containers with food will not reach 135 F or above Operator placed cheese sauce in one container to reheat to 135 F within 2 hours; **Corrective Action Taken**
03E-03-5
High Priority - Nonfood-grade bags used in direct contact with food. "Thank you" bags used as a liner for rice and beans in the stream table; food in direct contact with the bags. "Thank you" bags used to store rice in walk-in cooler; food in direct contact with the bags; Educated operator; operator removed food; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed tasks : went in walk-in cooler at date marked food and put new pair of gloves without washing hands; educated cook; Washed hands and put new pair of gloves; **Corrected On-Site**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup cooked approximately 28 hours before no date mark in walk-in cooler; soup dated by cook; **Corrected On-Site**
02C-02-5
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/
53A-05-6
Basic - Employees water bottles next to clean equipment/utensils on the rack by dishwasher Operator removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor- onion bag, clam juice and tomatillo cans by mop sink Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
41
Dec 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Guacamole last inspected?
The most recent health inspection at Guacamole on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Guacamole?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Guacamole.
How does Guacamole compare to other restaurants in Jupiter?
Guacamole most recently scored 58 out of 100, which is lower than the Jupiter average of 79.
Has Guacamole's inspection record improved over time?
Results have been roughly steady. Inspections at Guacamole have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Guacamole 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 Guacamole inspected?
Based on the inspection history on file, Guacamole is inspected around three times per year on average.
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