Guatemex Restaurant
Last inspected: Mar 24, 2026
100
Score
Guatemex Restaurant has been inspected 12 times since 2022. Guatemex Restaurant was last inspected on Mar 24, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 10 violations before.
“Ceiling/ceiling tile shows damage or is in disrepair” comes up most often, recorded four times in the inspection record.
Among Indiantown restaurants, the typical score is 82; Guatemex Restaurant is comfortably above that bar. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
No violations found.
100
Jan 22, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Sep 10, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler- cooked black beans (48F - Cold Holding); refried beans (48F - Cold Holding); cooked chicken (50F- cold holding); ; cooked beef (50F - Cold Holding) beef stew (50F- cold holding); Per operator, food not prepared or portioned today And has been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2025-09-10: Observed inside walk in cooler sausages 47F Cooked Shrimp 46F Cooked beef 47 Per employee, items not prepared or portioned today and left out of temperature for more than 4 hours. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Observed in walk in cooler- cooked black beans (48F - Cold Holding); refried beans (48F - Cold Holding); cooked chicken (50F- cold holding); ; cooked beef (50F - Cold Holding) beef stew (50F- cold holding); Per operator, food not prepared or portioned today And has been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2025-09-10: Observed inside walk in cooler Cooked sausages 47F Cooked Shrimp 46F Cooked beef 47 Per employee, items not prepared or portioned today and left out of temperature for more than 4 hours. See stop sale.
01B-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any training for any current employees, per operator, current e,plotless hired more than 60 days ago. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Food stored on floor. **Warning** - From follow-up inspection 2025-09-10: Observed pot of cooked soup on floor of kitchen **Time Extended**
08B-38-4
64
Sep 9, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Mar 24, 2025
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - Can opener surface soiled with food debris.
22-02-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed with oysters
01C-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. I emailed operator form and printed the form and employee signed . **Corrected On-Site**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. I printed and operator posted . **Corrected On-Site** **Repeat Violation**
02A-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraints.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents heavily soiled with grease.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Observed in Flip top refrigerator . Operator removed. **Corrected On-Site**
14-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed celery above salsa in walk-in refrigerator.
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in rice. Operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed lager hole in ceiling above 3 compartment sink. **Repeat Violation**
36-32-5
41
Mar 13, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (64F - Cold Holding) on prep counter in kitchen. per operator, items not prepared or portioned today. Items out of temperature for approximately 1 hour. Advised operator to place in cooler to chill to 41F with in 3 hours or begin cooking process to 165F.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw squid over ready to eat chicken nuggets in white reach in freezer items not commercially packaged at cook line.
08A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef with bare hands, then proceed to handle clean food equipment and engage in ready to eat food prep at cook line with out washing hands. Advised operator of proper hand washing procedures, employee washed hands properly. **Corrective Action Taken**
12A-12-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date marked with last date served for raw oysters.
01C-03-4
Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed raw oyster sign on placed front counter in a conspicious place not visible to consumers. Operator placed on wall visible to consumers . **Corrected On-Site**
02A-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen .employee provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser unlabeled in spray bottle at kitchen. Operator labeled items properly. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle soiled with residue.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling with black tarp covering above triple sink.
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Emailed copy of license to operator during time of inspection. **Corrective Action Taken**
50-09-4
37
Mar 29, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
41
Nov 1, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over vegetables in walk-in cooler **Corrected On-Site** - From follow-up inspection 2023-11-01: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Cook in kitchen - From follow-up inspection 2023-11-01: **Time Extended**
12A-20-4
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Cook in kitchen - From follow-up inspection 2023-11-01: **Time Extended**
12A-19-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in hand sink in kitchen p - From follow-up inspection 2023-11-01: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Warning** - From follow-up inspection 2023-11-01: **Time Extended**
27-24-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen - From follow-up inspection 2023-11-01: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.in kitchen - From follow-up inspection 2023-11-01: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning** - From follow-up inspection 2023-11-01: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Large hole over triple sink - From follow-up inspection 2023-11-01: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Food stored on floor. Raw meat in bowl on floor in walk-in cooler - From follow-up inspection 2023-11-01: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Warning** - From follow-up inspection 2023-11-01: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled - From follow-up inspection 2023-11-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table - From follow-up inspection 2023-11-01: **Time Extended**
22-16-4
30
Oct 30, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Employee washed hands with cold water. Cook in kitchen
12A-19-4
High Priority - Employee washed hands with no soap. Cook in kitchen
12A-20-4
High Priority - Raw animal food stored over or with unwashed produce. Raw bacon over vegetables in walk-in cooler **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Multiple items in hand sink in kitchen p
31A-09-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. **Warning**
27-24-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Intermediate - No soap provided at handwash sink.in kitchen
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Large hole over triple sink
36-32-5
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Food stored on floor. Raw meat in bowl on floor in walk-in cooler
08B-38-4
30
Jun 9, 2023
Routine - Food
No violations found.
100
Apr 7, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 degrees, shrimp/stored above other containers/prep cooler /kitchen/stored within 2 hours/corrective action taken/operator stored shrimp back in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at 84 degrees at time of inspection. **Warning**
27-16-4
Basic - Ripped/worn tin foil used as shelf cover. Prep tables/kitchen **Warning**
14-20-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Floor soiled/has accumulation of debris. Kitchen **Warning**
36-73-4
Basic - Stored food not covered. Chicken wings, beef/walk in cooler. **Warning**
08B-12-5
58
Oct 25, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was Guatemex Restaurant last inspected?
The most recent health inspection at Guatemex Restaurant on file is from Mar 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Guatemex Restaurant?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited four times, more than any other issue at Guatemex Restaurant.
How does Guatemex Restaurant compare to other restaurants in Indiantown?
Guatemex Restaurant most recently scored 100 out of 100, which is higher than the Indiantown average of 82.
Has Guatemex Restaurant's inspection record improved over time?
Yes. Recent inspections at Guatemex Restaurant have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Guatemex Restaurant 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 Guatemex Restaurant inspected?
Based on the inspection history on file, Guatemex Restaurant is inspected around four times per year on average.
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