Guanabanas Restaurant
Last inspected: Feb 24, 2026
55
Score
Public records show nine inspections at Guanabanas Restaurant stretching back to 2022. The most recent report on file is from Feb 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around six violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 79, which Guanabanas Restaurant's 55 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and apron and after without washing hands employee began to plastic wrap container of pickles, discussed with operator, employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cook line raw hamburger patties stored above bottles of sauce, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in reach in cooler with no clam tag, discussed with operator who provided tag, reviewed clam tag requirements. **Repeat Violation**
01C-10-4
Intermediate - Food being cooled by non approved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler at prep kitchen plastic wrapped cut lettuce and tomato mix (51F - Cooling) at 10:40 since 10:20 to 51F at 11:05, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. **Corrective Action Taken**
03D-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on cutting board at preparation station. Discussed with operator who removed cell phone and sanitized cutting board. **Corrected On-Site**
40-06-5
55
Aug 19, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
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. Observed employee grabbing garbage can and touching clean container lids without washing hands first; educated; employee washed hands; **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. premade Cuban sandwiches (46F - Cold Holding);in cooler at cook line ; food not prepared or portend today; food out of temperature for approximately 30 minutes; food placed in ice baked beans (45F - Cold Holding); in walk-in cooler; food not prepared or portioned today; food out of temperature for 30 minutes; food placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clams tag removed from original container prior to container being emptied- operator placed tag with the batch **Corrected On-Site**
01C-10-4
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
61
Jan 2, 2025
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked lobster meat in cooler at cook line Raw beef over cooked smoked wahoo on speed rack in walk-in cooler Stored properly **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started their shift; walked in the kitchen put gloves on and started handling foods; educated operator; employee washed hands and changed gloves **Corrected On-Site** Priority: High Priority
12A-16-4
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roasted Brussels sprouts (45F - Cold Holding);;in cooler #1 at cook line; as for operator food not prepared or portioned today Food out of temperature for approximately 15 minutes; operator placed inside freezer to quick chill sliced Swiss cheese (46F - Cold Holding); in drawers at cook line; food not prepared or portioned today; food moved from one cooler to other in the morning ; food out of temperature for approximately 30 minutes; ice bags placed on top; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- some cutting boards at cook line **Repeat Violation** Priority: Intermediate
22-02-4
Intermediate - Observed: Handwash sink at prep are blocked by ice bucket not accessible for employee use at all times. Removed **Corrected On-Site** Priority: Intermediate
31A-09-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Multiple dressing bottles with no labels in glass cooler at salad station Educated operator Priority: Basic
02D-01-5
Basic - Observed: Standing water in bottom of reach-in-cooler at cook line Priority: Basic
29-49-6
47
Nov 5, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (50F - Cold Holding); hot dogs (60F - Cold Holding)in drawers at cook line; food not prepared or portioned today; food moved from one cooler to another approximately 1 hour before; moved to different cooler; **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish preparation station
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable- at fish preparation station
14-09-4
Basic - Time/temperature control for safety food thawed in an improper manner- alligator thawing in prep sink ; moved under running cold water **Corrected On-Site**
06-01-5
Basic - Stored food not covered- buckets of frozen fish inside walk-in freezer Advised to cover
08B-12-5
Basic - No conspicuously located ambient air temperature thermometer in some holding units at cook line
05-09-4
64
Aug 8, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
45
Feb 22, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn bread pudding (54F - Cooling) in walk-in cooler;food never reached 41 F within 6 hours; See Stop Sale
01B-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- dishwasher not trusted before running dishes through; educated operator
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at fish processing station
22-02-4
Intermediate - Handwash sink at service bar adjacent to the kitchen used for purposes other than handwashing- to store plastic cups Removed **Corrected On-Site**
31A-11-4
Basic - Standing water or very slow draining water in handwash sink by ice machines at fish room
29-20-5
52
Oct 19, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (90F - Hot Holding) at flat top melted butter (103F - Hot Holding); in steam table at cook line ; as per operator food out of temperature for approximately 30 minutes; operator returned food to the stove; also discussed TPHC form; **Corrective Action Taken**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and touched ice and fish immediately after; gloves not changed; operator educated; employee washed hands and changed gloves; **Corrected On-Site**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards all prep stations and can opener
22-02-4
Intermediate - Clams tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - No handwashing sign provided at a hand sink next to glass door cooler in the main kitchen used by food employees. Advised operator to post proper handwash sign
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Iceberg lettuce not washed before cutting; educated;
08B-39-4
55
Jan 23, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
55
Sep 12, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line cold ice bath - roasted corn (41F-48F - Cold Holding); not portioned or prepared today held in ice bath under 4 hours - moved to reach in cooler. Reviewed TPHC procedures and copy to operator. expo - sliced tomatoes (48F-51F - Cold Holding) not portioned or prepared today held under 4 hours in top unit - operator moved to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen employee hand wash sink - technician repaired during inspection. **Corrected On-Site**
27-16-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in guacamole- operator removed. **Corrected On-Site**
10-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated to let dry. **Corrective Action Taken**
24-08-4
70
Frequently Asked Questions
When was Guanabanas Restaurant last inspected?
The most recent health inspection at Guanabanas Restaurant on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Guanabanas Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Guanabanas Restaurant.
How does Guanabanas Restaurant compare to other restaurants in Jupiter?
Guanabanas Restaurant most recently scored 55 out of 100, which is lower than the Jupiter average of 79.
Has Guanabanas Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Guanabanas Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Guanabanas 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 Guanabanas Restaurant inspected?
Based on the inspection history on file, Guanabanas Restaurant is inspected around three times per year on average.
Nearby Restaurants