Mi Guatelinda Restaurante
Last inspected: Nov 12, 2025
100
Score
Across the available record, Mi Guatelinda Restaurante has five inspections on file, the first dated 2022. The newest entry in the record is dated Nov 12, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around zero violations, down from roughly eight violations earlier in the record.
Across the inspection history, “food being cooled by nonapproved method as evidenced” is the issue that surfaces most often, recorded two times.
Mi Guatelinda Restaurante's latest score of 100 sits above the Stuart average of 81. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Food-Licensing Inspection
No violations found.
100
Mar 11, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Thank you to go bags in direct contact with cooked chili rellenos in white chest freezer in kitchen. Advised operator to use only food safe bags like ziplock bags.
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Chicken over raw beef large white chest freezer by restroom. Educated operator on proper storage procedures.
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked cabbage dated 2/28 in cooler.
01B-24-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on back dock.
29-34-4
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 Cooked Chili rellenos frozen, not date tracked in white chest freezer in kitchen. Educated operator on proper date marking procedures.
02C-04-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (122F - Cooling); chicken at 2:05 since 12:45 - 116F 2:23 (126F - Cooling) at 2:05 since 12:45 - 111F 2:23 Observed sitting on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in cooler. **Corrective Action Taken** **Repeat Violation**
03D-15-4
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/ David Antonio Garcia, expired 1/27/19
53A-03-7
Basic - No conspicuously located ambient air temperature thermometer in holding unit. For 3 door cooler in kitchen.
05-09-4
Basic - Plumbing system in disrepair. Mop sink drain pipe broken which would allow waste water to spill onto ground on back dock.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall in kitchen by grill and steam table.
36-27-5
30
Oct 23, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed Dish washing liquid and glass cleaner stored next to single service to go boxes and lids at outside storage room. Operator stored properly. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked black beans (110F - Hot Holding) Per operator, made fresh today. Observed in plastic container inside metal pan at steam table. Operator returned to stove to reheat to 165+F. Advised operator to place directly into metal pan on steam table after reheating for hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (110F - Cooling) at 11:15 since 11:00 - 107F 11:35 Observed in plastic container on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in cooler to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine sanitizer at time of inspection.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, customers can order eggs undercooked on request for breakfast menu items. No consumer advisory at time of inspection. Consumer advisory sent to operator.
02B-02-5
55
Jan 17, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Aug 1, 2022
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep table by cookline-Raw shell eggs 69-70F - cold holding - operator states eggs out for 30 minutes- operator placed eggs into reach in cooler to quick chill.
03A-03-5
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. At reach in freezer next to bathroom - raw Chicken over container of non commercially packaged beef - operator stored properly.
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area table by three compartment sink- Pasta - 96-104F at 11:25 to 96 -104F at 11:55 (cooling since 11:00)- food left out on counter- in large bowl- at current rate of cooling food will not reach 70F-operator placed in reach in freezer to quick chill. **Corrective Action Taken**
03D-01-5
High Priority - Toxic substance/chemical improperly stored. First aid kit stored over single service Togo containers and plates- operator stored first aid kit to lower shelf. **Corrected On-Site**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. **Corrective Action Taken**
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For huevos rancheros- emailed to operator. **Corrective Action Taken**
02B-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open beverage over utensils and spices at dry storage- operator removed. **Corrected On-Site**
12B-07-4
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 area tables by cookline storage area- operator removed phone. Employee yogurt over beef in tall reach in cooler by cookline- operator removed yogurt. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food at cookline with large rings and golden bracelet - educated operator- employee removed jewelry.**Corrected On-Site** **Corrected On-Site**
13-07-4
Basic - Stored food not covered. Container of sour cream and container of cooked potatoes not covered at tall reach in cooler by cookline- operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of flour at dry storage not labeled- operator labeled.
02D-01-5
25
Frequently Asked Questions
When was Mi Guatelinda Restaurante last inspected?
The most recent health inspection at Mi Guatelinda Restaurante on file is from Nov 12, 2025. The public record contains five inspections in total.
What is the most common violation at Mi Guatelinda Restaurante?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited two times, more than any other issue at Mi Guatelinda Restaurante.
How does Mi Guatelinda Restaurante compare to other restaurants in Stuart?
Mi Guatelinda Restaurante most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Mi Guatelinda Restaurante's inspection record improved over time?
Yes. Recent inspections at Mi Guatelinda Restaurante have averaged around zero violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Mi Guatelinda Restaurante 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 Mi Guatelinda Restaurante inspected?
Based on the inspection history on file, Mi Guatelinda Restaurante is inspected around two times per year on average.
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