Guavate
Last inspected: Mar 20, 2026
50
Score
Guavate appears in inspection records 12 times, starting in 2023. The most recent report on file is from Mar 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 15 violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. There are enough flags in the record to merit a second thought.
12
Inspections
0
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grates on 6 burner -cutting board on make table and white board under prep table on cook line -can opener
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -strainer in hand sink in front area
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -gaskets on reach in make table -speed rack holding vegetables in walk in cooler -gaskets on reach in freezer on cook line
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator made new solution 200 ppm **Corrected On-Site**
21-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -light on ceiling fan in cook area
38-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar container in dry storage, operator removed **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. -oven door handle
10-20-4
Basic - Equipment in poor repair. -cutting board for green plantains on cook line is cracked
14-11-5
50
Jun 27, 2025
Routine - Food
No violations found.
100
Jun 18, 2025
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours butter (50F - Cold Holding); pork stock (50F - Cold Holding); cooked rice (55F - Cold Holding); cooked tomatoes (55F - Cold Holding) **Warning**
01B-02-5
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. 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to quick chill raw chicken (48F - Cold Holding); raw beef (48F - Cold Holding) Per operator more than 4 hours see stop sale butter (50F - Cold Holding); pork stock (50F - Cold Holding); cooked rice (55F - Cold Holding); cooked tomatoes (55F - Cold Holding) **Warning**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Admin Complaint**
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/ **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and bar **Warning**
31B-02-4
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. **Repeat Violation** **Admin Complaint**
53B-01-5
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. **Repeat Violation** **Warning**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees in the bar **Warning**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat bread in walk in cooler **Warning**
08B-17-4
32
Mar 31, 2025
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - - From initial inspection : 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. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
08A-17-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -1 not secured - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -under all reach in coolers in bar - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Food stored on floor. -apple juice cartons in walk in cooler - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -bar area - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31:
29-11-4
29
Feb 28, 2025
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
26
Dec 27, 2024
Routine - Food
1 critical violation. 9 major violations. 8 minor violations.
View 18 violations
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. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line
08A-17-6
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink
31A-11-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar
31B-02-4
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. **Warning**
53B-01-5
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. -1 not secured
51-11-4
Basic - Floor area(s) covered with standing water. -under all reach in coolers in bar
36-22-4
Basic - Food stored on floor. -apple juice cartons in walk in cooler
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. -bar area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area.
29-11-4
23
May 21, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -blue and brown cutting boards on cook line - From follow-up inspection 2024-05-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment - From follow-up inspection 2024-05-21: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -top and sides of gas stove -fan dusty by dish area - From follow-up inspection 2024-05-21: -fan dusty by dish area **Time Extended**
23-03-4
86
May 10, 2024
Complaint Full
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade empanadas (53F - Cold Holding), held more than four hours per operator. Operator discarded. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade empanadas (53F - Cold Holding), held more than four hours per operator. **Repeat Violation**
01B-02-5
High Priority - Roach excrement and/or droppings present. -underneath dry storage area. Employees cleaned **Corrected On-Site**
35A-23-4
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in dry storage area by dry goods. Employee killed and disposed of 5e roach. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over ice in reach in freezer -raw beef stored over sauces in reach in cooler on cook line -raw beef next to prepped tamales in reach in cooler on cook line. -raw beef over ice cream in reach in freezer near fryers on cook line.
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee tearing lettuce for use as topping.
09-01-4
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 putting dirty dishes in dishmachine then dried the clean dishes.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make line. -grill grates on cook line
22-02-4
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. -4 employees working for four weeks. **Repeat Violation**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. -blue and brown cutting boards on cook line
14-09-4
Basic - Dead roaches on premises. -underneath dry storage racks in dry storage area and under ovens in kitchen. Employees swept and sanitized the floor. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink next to dishes on cook line.
12B-07-4
Basic - Equipment in poor repair. -gaskets on walk in cooler door
14-11-5
Basic - Exterior door open during time of inspection. **Repeat Violation**
35B-01-4
Basic - Floor area(s) covered with standing water. -under dry goods in dry storage area.
36-22-4
Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -top and sides of gas stove -fan dusty by dish area
23-03-4
Basic - Old labels stuck to food containers after cleaning. -on container in reach in cooler.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -in walk in cooler
36-27-5
17
Aug 23, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Light not functioning. Light fixture in dry storage area. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
36-62-4
61
Aug 8, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2023-08-08: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); cooked pork (54F - Cold Holding); cooked beef (57F - Cold Holding); raw beef (57F - Cold Holding); raw pork (57F - Cold Holding); cooked seasoned ground beef. (57F - Cold Holding); cream cheese (57F - Cold Holding); potato balls (57F - Cold Holding); peel garlic (57F - Cold Holding); Sliced cheese (57F - Cold Holding); raw pork (57F - Cold Holding). Operator discarded all products **Warning** - From follow-up inspection 2023-08-08: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to clean silverware service area - From follow-up inspection 2023-08-08: **Time Extended**
41-10-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon , and beef. Raw pork stored over cream cheese. - From follow-up inspection 2023-08-08: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station - From follow-up inspection 2023-08-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-08-08: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area. Hand sink in front bar area. - From follow-up inspection 2023-08-08: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-08-08: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand sink in front bar. - From follow-up inspection 2023-08-08: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-08-08: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Light not functioning. Light fixture in dry storage area. - From follow-up inspection 2023-08-08: **Time Extended**
36-62-4
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. - From follow-up inspection 2023-08-08: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-08-08: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-08: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2023-08-08: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-08: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored in service area All silverware on dry rack in back area. - From follow-up inspection 2023-08-08: **Time Extended**
24-18-4
22
Aug 7, 2023
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to clean silverware service area
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); cooked pork (54F - Cold Holding); cooked beef (57F - Cold Holding); raw beef (57F - Cold Holding); raw pork (57F - Cold Holding); cooked seasoned ground beef. (57F - Cold Holding); cream cheese (57F - Cold Holding); potato balls (57F - Cold Holding); peel garlic (57F - Cold Holding); Sliced cheese (57F - Cold Holding); raw pork (57F - Cold Holding). Operator discarded all products **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon , and beef. Raw pork stored over cream cheese.
08A-20-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area. Hand sink in front bar area.
31B-02-4
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. **Warning**
53B-01-5
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.
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink in front bar.
31B-03-4
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.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored in service area All silverware on dry rack in back area.
24-18-4
Basic - Light not functioning. Light fixture in dry storage area.
36-62-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
18
Feb 9, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Guavate last inspected?
The most recent health inspection at Guavate on file is from Mar 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Guavate?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Guavate.
How does Guavate compare to other restaurants in Clermont?
Guavate most recently scored 50 out of 100, which is lower than the Clermont average of 68.
Has Guavate's inspection record improved over time?
Yes. Recent inspections at Guavate have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Guavate 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 Guavate inspected?
Based on the inspection history on file, Guavate is inspected around four times per year on average.
Nearby Restaurants