Guadalajara Restaurant
Last inspected: Feb 3, 2026
50
Score
Across the available record, Guadalajara Restaurant has eight inspections on file, the first dated 2022. The most recent report on file is from Feb 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
“Nonfood-grade containers used” comes up most often, recorded two times in the inspection record.
Compared to other Lake Park restaurants (averaging 82), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Sep 10, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
64
Mar 3, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
58
Aug 5, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At prep table raw beef stored in cardboard box, educated operator who then educated crew and removed beef from cardboard box and placed in metal pan. **Corrected On-Site**
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. At dishwashing area hand sink has dishes in it.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Certified food manager, Joseph Cruz, arrived at close of inspection. **Corrected On-Site**
53A-01-7
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, Manager Joseph Cruz showed up at the end of inspection **Corrected On-Site**
53A-05-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacodos with stickers still attached stored in same container as cut avocados, operator removed avocados and discarded 1/2 pan of cut avocado. **Corrected On-Site**
08B-17-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen area, operator spoke to employee about behavior.
12B-02-4
58
Apr 29, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed inside Hot box , cooked chicharron 115F hot Holding . And on double pan inside steam table Cooked jalapeños 111F hot Holding, Per operator products stored for approximately 2 hours. Operator moved items to fryer and stovetop to reheat to 165F + **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two door Flip top cooler Raw chicken stored above cut vegetables. Two door Small Reach in cooler Raw burgers stored above French fries. Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags( thank you to go bags) used in direct contact with tortillas and bread stored on multiple coolers Advised operator to remove from those bags and to use food grade bags
14-31-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee clean hands on dirty apron followed by handling food. Employee washed hands **Corrected On-Site**
12A-13-4
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
Intermediate - Equipment drain line ( ice machine)draining into handwash sink. On cook line. Operator removed **Corrected On-Site**
31A-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed menudo, red sauce inside double door glass cooler on cook line prepared 5 days ago with no date mark Operator dated marked **Corrected On-Site** **Repeat Violation**
02C-02-5
41
Jan 5, 2024
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At back of kitchen spray bottle labeled for chemical use only is being used to store/dispense cooking oil. Operator discarded bottle in trash. **Corrected On-Site**
14-15-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. At triple sink employee wash, rinsed and then sprayed dish with quaternary sanitizer not allowing for 30 seconds of exposure, triple sink not set up, operator set up triple sink to quaternary 200ppm and re-sanitized dishes by submerging in quaternary sanitizer for 30 seconds or longer. **Corrected On-Site**
22-50-4
High Priority - Dented/rusted cans present. At dry storage area 2 dented cans chipotle peppers see stop sale.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding ) operator stated that rice was not prepared or portioned today, held in cooler overnight. See Stop Sale.
03A-02-5
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 walk in cooler, cooked rice (48F - Cold Holding ) operator stated that rice was not prepared or portioned today, held in cooler overnight. See Stop Sale.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At glass door reach in cooler raw chicken stored over raw fish. Operator removed raw chicken to proper location **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area can opener soiled, operator removed can opener to dish washing area to be cleaned
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At dish area at handwashing sink being used for storage. Brought to operator's attention who then removed items from sink. **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler container of cooked chicken with no date marking, operator stated it was prepared 6 days prior. Operator corrected by placing proper date marking. **Corrected On-Site**
02C-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. At prep area employee began cutting avacodo that still had original produce sticker attached. Discussed with operator who then discarded avacodo and removed sticker from remaining avacodo before washing them. **Corrective Action Taken**
08B-39-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine, operator corrected on site by cleaning and sanitizing area. **Corrected On-Site**
22-20-5
27
Oct 18, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
70
Aug 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Guadalajara Restaurant last inspected?
The most recent health inspection at Guadalajara Restaurant on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Guadalajara Restaurant?
Across the inspection record, “nonfood-grade containers used” has been cited two times, more than any other issue at Guadalajara Restaurant.
How does Guadalajara Restaurant compare to other restaurants in Lake Park?
Guadalajara Restaurant most recently scored 50 out of 100, which is lower than the Lake Park average of 82.
Has Guadalajara Restaurant's inspection record improved over time?
Yes. Recent inspections at Guadalajara Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Guadalajara Restaurant 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 Guadalajara Restaurant inspected?
Based on the inspection history on file, Guadalajara Restaurant is inspected around two times per year on average.
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