Guadalajara Mexican Restaurant
Last inspected: Dec 22, 2025
58
Score
Guadalajara Mexican Restaurant has been inspected nine times since 2022. Guadalajara Mexican Restaurant was last inspected on Dec 22, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 13 violations.
When inspectors have written things up, “working containers of food removed” has been the most frequent reason, cited three times.
By comparison, the average Kendall facility scores 66, putting Guadalajara Mexican Restaurant on the weaker side. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser in disrepair at front counter. As per operator, a new one has been ordered. **Corrective Action Taken** - From follow-up inspection 2025-12-22: **Time Extended**
31B-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled. **Repeat Violation** - From follow-up inspection 2025-12-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in cook line area. - From follow-up inspection 2025-12-22: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler across cook line with ambient temp of 47F. All the TCS foods stored inside were prepped 1 hour prior to being placed in cooler. Inspector suggested to call in technician, and put items on ice or use other cooler. **Corrective Action Taken** - From follow-up inspection 2025-12-22: Operator is replacing cooler. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed near dish machine. - From follow-up inspection 2025-12-22: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers. - From follow-up inspection 2025-12-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple coolers. **Repeat Violation** - From follow-up inspection 2025-12-22: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers. **Repeat Violation** - From follow-up inspection 2025-12-22: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above steam table. **Repeat Violation** - From follow-up inspection 2025-12-22: **Time Extended**
36-27-5
58
Dec 19, 2025
Routine - Food
6 critical violations. 2 major violations. 10 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in cooler in storage area: Chili's breaded (45/48/50F - Cooling.) As per operator, prepared the night before. **Repeat Violation** **Admin Complaint**
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. See stop sale. Observed in reach in cooler in storage area: Chili's breaded (45/48/50F - Cooling.) As per operator, prepared the night before. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm at dish machine.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in across prep table; raw chicken over raw beef. Operator changed order during inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler in storage area: flan (44F - Cold Holding). As per operator, more than 4 hours inside of cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler in storage area:: flan (44F - Cold Holding). As per operator, more than 4 hours inside of cooler. Observed at salsa bar up front: tomato salsa (50F - Cold Holding). As per operator, less than 1 hour. Inspector advised operator to add more ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish racks soiled. **Repeat Violation**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser in disrepair at front counter. As per operator, a new one has been ordered. **Corrective Action Taken**
31B-05-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of machine soiled at time of inspection. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in cook line area.
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed cooler across cook line with ambient temp of 47F. All the TCS foods stored inside were prepped 1 hour prior to being placed in cooler. Inspector suggested to call in technician, and put items on ice or use other cooler. **Corrective Action Taken**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on rack above tortillas in kitchen.
40-06-5
Basic - Floor area(s) covered with standing water. Observed near dish machine.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in multiple freezers.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at multiple coolers. **Repeat Violation**
14-36-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers. **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed above steam table. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed salt containers in kitchen; no label. **Repeat Violation**
02D-01-5
20
Aug 8, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
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. See stop sale. Observed in reach at kitchen area: cooked rice (46F - Cooling); cooked rice (47F - Cooling); cooked rice (54F - Cooling). As per operator, prepared the day before.
01B-36-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with no breaker.
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach at kitchen area: cooked rice (46F - Cooling); cooked rice (47F - Cooling); cooked rice (54F - Cooling). As per operator, prepared the day before.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
22-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed soda fountain leaking.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Observed on dry food racks; salt with no label. Operator labeled during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed in dry storage area.
14-36-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in kitchen. Operator wiped down during inspection. Observed interior of ice dispenser at soda fountain soiled. Operator cleaned interior during inspection.**Corrected On-Site** **Corrected On-Site**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at inspection.
16-21-4
41
Mar 25, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection. **Corrected On-Site**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Observed at register area.
36-03-4
Basic - Floor area(s) covered with standing water. Observed in warewash area.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed in kitchen area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in ice machine; manager cleaned during inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers in kitchen area.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Observed on dry food rack sugar; no label. Operator labeled during inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
70
Dec 2, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Jun 26, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in rear reach in cooler, raw portioned beef stored over raw shrimp. Employee removed and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table at cook line shredded cheese (54F - Cold Holding). As per cook for 2 hours, cooked placed into reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cup rack. Employee removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
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 4 employees present with no certified food manager on duty. Manager arrived during inspection.
53A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling above cookline soiled with dust and grease buildup.
36-34-5
Basic - Equipment in poor repair. Observed at white chest freezer. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed under hand wash sink next to dishmachine.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter soiled with grease build up. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen. **Repeat Violation**
36-02-5
45
Feb 21, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two tomatoes paste cans dented. Operator segregated the cans to be returned them. **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over French fried at reach in freezer. Operated relocated the French fried. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over shrimp broth at reach in cooler. Operated moved the raw fish to another reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish at reach in freezer. Operated started to rearrange the products. **Corrective Action Taken**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef (127 F - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the product to the grill to be reheated. **Corrective Action Taken**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine + 200 ppm).
41-18-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by containers. Operated removed the containers. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment in poor repair. Observed white chest reach in freezer door in disrepair, cover of interior door broken. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At kitchen area. **Repeat Violation**
36-02-5
30
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Jul 5, 2022
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishwashing chlorine sanitizing concentration at 20 ppm. Observed the dishwashing machine in disrepair. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired **Repeat Violation** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the blade of the can opener soiled Observed the blade of the can opener was cleaned **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the kitchen hand wash sink with a bucket inside. The bucket was removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the front counter hand wash sink was removed due to renovations being made **Warning**
31A-04-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pico de gallo, per operator prepare yesterday morning, without date marking. Operator added the date of preparation **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the water filter of the ice machine without date of change. Operator marked the date at the welter filter **Corrected On-Site** **Repeat Violation** **Warning**
29-28-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Old labels stuck to food containers after cleaning. Old labels were removed **Corrected On-Site** **Repeat Violation** **Warning**
16-46-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water by the ice machine area. **Warning**
29-19-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed some sections of the kitchen floor unsealed. **Repeat Violation** **Warning**
36-02-5
39
Frequently Asked Questions
When was Guadalajara Mexican Restaurant last inspected?
The most recent health inspection at Guadalajara Mexican Restaurant on file is from Dec 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Guadalajara Mexican Restaurant?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Guadalajara Mexican Restaurant.
How does Guadalajara Mexican Restaurant compare to other restaurants in Kendall?
Guadalajara Mexican Restaurant most recently scored 58 out of 100, which is lower than the Kendall average of 66.
Has Guadalajara Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Guadalajara Mexican Restaurant have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Guadalajara Mexican Restaurant 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 Guadalajara Mexican Restaurant inspected?
Based on the inspection history on file, Guadalajara Mexican Restaurant is inspected around three times per year on average.
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