Guido's Restaurant & Pizzeria
Last inspected: Mar 16, 2026
27
Score
Guido's Restaurant & Pizzeria appears in inspection records six times, starting in 2023. Inspectors last stopped by on Mar 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited two times.
Compared to other Coral Springs restaurants (averaging 77), there's room to close the gap. This restaurant has more on its record than most do.
6
Inspections
5
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night.
01B-02-5
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm . Employee primed machine rechecked 50Ppm **Corrected On-Site**
22-47-4
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 in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line penne (47F - Cold Holding) per operator held at room temperature on cook line for two hours prior to inspection before being placed back in reach in cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of steam table a container of fried chicken breast (90F - Hot Holding) per employee held out of temperature less 3 hours operator reheated in fryer. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) in deep covered hotel pan per operator prepared last night and held in reach in over night.
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed lasagna not date marked. Operator date marked. **Corrected On-Site**
02C-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo and prep area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee cell phones stored on the shelf with single serve items.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee slicing cheese with no hair restraint employee placed on hat. **Corrected On-Site**
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in. Operator placed one in unit. **Corrected On-Site**
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in reach in cooler unwashed cucumbers and peppers stored over shredded mozzarella cheese.
08B-17-4
27
Sep 30, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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. cooked pasta (48F - Cooling) cooling in walk in cooler overnight for more than 6 hours per operator.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over ready to eat sauce in cook line reach in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pasta (48F - Cooling) cooling in walk in cooler overnight for more than 6 hours per operator. See stop sale.
03D-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers heavily soiled with dust.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above expo line soiled in kitchen.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler door.
36-32-5
45
Mar 24, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler, raw chicken was stored over raw rope pork sausage. The sausage was moved to shelving above the chicken **Corrected On-Site**
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. In the walk in cooler, the raw rope sausage was stored on the floor.the sausage was moved to shelving. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris and dust. The hood vent filters on the cook line.
23-03-4
74
Dec 4, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Aug 22, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer-Raw beef not commercially packaged stored over cooked meatballs- operator moved to lower shelf. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler -Storage of raw shell eggs over dough - operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emaile$ to operator.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine near walk in cooler.
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep counter- operator removed. **Corrected On-Site**
40-06-5
Basic - Ceiling tile shows damage or is in disrepair.
36-32-5
50
Jun 19, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
30
Frequently Asked Questions
When was Guido's Restaurant & Pizzeria last inspected?
The most recent health inspection at Guido's Restaurant & Pizzeria on file is from Mar 16, 2026. The public record contains six inspections in total.
What is the most common violation at Guido's Restaurant & Pizzeria?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Guido's Restaurant & Pizzeria.
How does Guido's Restaurant & Pizzeria compare to other restaurants in Coral Springs?
Guido's Restaurant & Pizzeria most recently scored 27 out of 100, which is lower than the Coral Springs average of 77.
Has Guido's Restaurant & Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Guido's Restaurant & Pizzeria have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Guido's Restaurant & Pizzeria 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 Guido's Restaurant & Pizzeria inspected?
Based on the inspection history on file, Guido's Restaurant & Pizzeria is inspected around two times per year on average.
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