Guira and Tambora Restaurant
Last inspected: Feb 24, 2026
74
Score
Inspectors have visited Guira and Tambora Restaurant nine times, with records going back to 2022. The most recent report on file is from Feb 24, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
Across the inspection history, “gallon of oil stored on floor in kitchen” is the issue that surfaces most often, recorded two times.
The city-wide average is 75, putting Guira and Tambora Restaurant squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
74
Sep 3, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
47
Jun 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 1 Light shield missing in kitchen. **Warning** - From follow-up inspection 2025-06-26: Next unannounced **Time Extended**
38-07-4
95
Mar 27, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw beef and proceeded to grab a toast to serve guest without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly and toast was discarded. **Warning**
12A-12-4
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 touched customer's ready to eat foods ( Toasted sandwiches) with bare hands. **Warning**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Case of raw chicken stored above container of raw pork in walk in cooler. Employee inverted. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine chemical test kit. **Warning**
16-37-1
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
Basic - Single-service articles improperly stored. Trays of to go plates stored on floor in unplugged walk in freezer. **Warning**
25-05-4
Basic - 1 Light shield missing in kitchen. **Warning**
38-07-4
Basic - Ceiling tiles/vents soiled with accumulated grease, dust and mold-like substance in kitchen. **Warning**
36-34-5
Basic - Employee personal phone stored on prep table next to bread to be served to customers. Employee removed during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Gallon of oil stored on floor in kitchen. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease,. Hood filters soiled. **Warning**
23-03-4
39
Dec 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw beef stored above cooked beef in reach in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed at kitchen hand wash sink. Operator provided **Corrected On-Site**
31B-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Food stored on floor. Cases of raw chicken stored on floor in walk in cooler
08B-38-4
70
Apr 29, 2024
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot and cold water pressure at kitchen hand sink very low.
27-19-4
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. Two employees newly hired 2-3 weeks with no proof of responsibility for reporting. Bulletin printed and signed by both employees during inspection. **Corrected On-Site**
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. 1) Multiple containers and portioned foods in reach in freezers not date marked when prepared. 2) In walk in cooler, portioned house potato salad missing date mark. Per manager made morning of 4-28.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at kitchen hand wash sink turned off. Manager turned water back on. **Corrected On-Site** **Repeat Violation**
27-16-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee washing equipment in middle sink and rinsing with no sanitizer sink set up. Reviewed with manager proper setup for sinks and employee correctly set up triple sink. **Corrected On-Site**
16-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Two containers frozen food on prep table thawing under ambient temperature. Manager moved foods to reach-in cooler. **Corrected On-Site**
06-01-5
50
Jul 21, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the sink in the kitchen. Paper towels were supplied by the person in charge. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the sink in the kitchen.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Inside the ice machine, a bowl was being used to dispense ice. The bowl was removed. **Corrected On-Site**
14-01-5
78
Feb 8, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 12/01/2022
50-17-3
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen- observed cook cooking and preparing food for customers and wearing no hair restraint.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen oven- observed tongs hanging on oven door handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen steam table- observed service utensils being stored inside standing water 81 degrees F.
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen prep table- observed squeeze bottles of sauces with no labeling.
02D-01-5
61
Sep 20, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
67
Frequently Asked Questions
When was Guira and Tambora Restaurant last inspected?
The most recent health inspection at Guira and Tambora Restaurant on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Guira and Tambora Restaurant?
Across the inspection record, “gallon of oil stored on floor in kitchen” has been cited two times, more than any other issue at Guira and Tambora Restaurant.
How does Guira and Tambora Restaurant compare to other restaurants in Hollywood?
Guira and Tambora Restaurant most recently scored 74 out of 100, which is about the same as the Hollywood average of 75.
Has Guira and Tambora Restaurant's inspection record improved over time?
Yes. Recent inspections at Guira and Tambora Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Guira and Tambora 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 Guira and Tambora Restaurant inspected?
Based on the inspection history on file, Guira and Tambora Restaurant is inspected around three times per year on average.
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