Taqueria Guerrero
Last inspected: Nov 20, 2025
82
Score
Taqueria Guerrero appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Nov 20, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to three violations per visit.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
Among West Palm Beach restaurants, this is a fairly standard result. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
82
Jul 23, 2025
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Approved Thawing Methods Used
FL-31
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jan 24, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-01-24: **Time Extended**
53B-14-5
90
Jan 23, 2025
Routine - Food
14 critical violations. 6 major violations.
View 20 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler. Cooked rice at 1;29am(102F cooling) since 8 am. Stop sale Beef soup at 2:42pm (84F cooling) since 12 pm.Stop sale **Warning**
03D-01-5
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 handle dirty towel than proceeded to handle clean plates Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then proceeded to handle ready to eat food with out washing hands Employee washed hands **Corrected On-Site** **Warning**
12A-10-4
High Priority - Raw animal food ( chicken)stored over or with unwashed produce. Inside walk in cooler Operator stored properly **Corrected On-Site** **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork inside walk in cooler Operator stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chorizo stored above raw whole muscle beef on walk in cooler Operator stored properly **Corrected On-Site** **Warning**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting on prep area. Raw shell eggs 62F cold holding 10 minutes Per operator product not prepared or portioned today. Per operator product stored for approximately 1 hour. Operator moved to walk in cooler **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on original container of oysters. Inside walk in cooler.See stop sale. **Warning**
01B-13-4
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 70 degrees Fahrenheit within 2 hours. Walk in cooler. Cooked rice at 1;29am(102F cooling) since 8 am. Stop sale Beef soup at 2:42pm (84F cooling) since 12 pm.Stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler. Mole 49F cold holding, stop sale Per operator products not prepared or portioned today. Stored over 4 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler Sliced tomatoes at 2:13pm(45F cooling) since 10 am. Stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler. Mole 49F cold holding, stop sale Per operator products not prepared or portioned today. Stored over 4 hours. Sitting on cook line Cooked tripe 70F cold holding per operator product stored for approximately 30 minutes . Per operator product not prepared or portioned today Operator moved to cooler **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler Sliced tomatoes at 2:13pm(45F cooling) since 10 am. Stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked rice 123F reheating per operator product is done reheating. Operator moved to microwave to reheat properly, rechecked 187F reheating **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting under steam table Cooked chicken 112F hot holding. Per operator product stored for approximately 2 hours. Operator moved to oven for reheating to 165F+ **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. By big slicer inside hand sink on cook line Operator removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink.on prep area by 3 compartment sink Operator provided **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No tag on original container of oysters. Inside walk in cooler.See stop sale. **Warning**
01C-01-4
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. Multiple items from 48 hours ago, like soups, cooked beans etc. Advised operator to date mark properly **Warning**
02C-04-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Covered. Big container with Horchata with milk at 2:27pm(66F cooling) since 2 hours.at 2:49pm ( 63F cooling) At this current cooling rate product will not cool to 41 F within 4 hours. Sitting on prep area. Cooked pork at 1:33pm(93F cooling) since 30 minutes at 2:43pm(92F cooling)at this current cooling rate product will not cool to 70F within 2 hours. **Repeat Violation** **Admin Complaint**
03D-15-4
7
Sep 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At tortilla making station in kitchen **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
35B-01-4
95
Sep 17, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. One dented can of pineapple juice in dry storage room **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw bacon 46F cold holding cooked rice (54F - Cold Holding); chicken wings (50F - Cold Holding); mozzarella cheese (54F - Cold Holding); cut ham (45F - Cold Holding); bottom of flip top cooler on cook line. Not prepped or portioned today. In unit for less than four hours. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) in kitchen. remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (55F - Cooling) at 10 am 54F at 10:30 am since9:30 bottom of flip top cooler on cook line. At this rate food will not cool to 41F within 4 hours. guacamole with cut tomatoes (50F - Cooling) at 10:15 am to 50F at 10:30 am since 9:45 am two door reach in cooler in kitchen. At this rate food will not cool to 41F within 4 hours. All food items Moved to walk in cooler **Corrective Action Taken** **Warning**
03D-15-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At tortilla making station in kitchen **Warning**
35B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked salsa verde thawing at room temperature Moved to walk in cooler **Corrected On-Site** **Warning**
06-01-5
52
Feb 15, 2024
Routine - Food
No violations found.
100
Feb 14, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing stainless steal containers. No sanitizing procedure observed. Educated on site. Equipment sanitized in triple sink-chlorine 100ppm **Corrected On-Site** **Warning**
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw chicken not commercially packaged over uncovered buckets of salsa not commercially packaged in walk in freezer **Corrected On-Site** **Warning**
08A-02-6
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 chicken nuggets (56F - Cold Holding); cooked plantain (56F - Cold Holding); chicken wings (56F - Cold Holding); French fries (56F - Cold Holding); raw bacon (56F - Hot Holding); ham (56F - Cold Holding) reach in cooler end of cook line. Not prepped or portioned today. In unit over four hours. Doors not closing properly. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit chicken nuggets (56F - Cold Holding); cooked plantain (56F - Cold Holding); chicken wings (56F - Cold Holding); French fries (56F - Cold Holding); raw bacon (56F - Hot Holding); ham (56F - Cold Holding) reach in cooler end of cook line. Not prepped or portioned today. In unit over four hours. Doors not closing properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit cooked pepper onions (88F - Hot Holding) on stove top. Double panned. Chef states food out less than four hours. Reheated to 165F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Cutting machine in hand sink Removed **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Salt sugar in dry storage **Warning**
02D-02-4
Basic - Food stored on floor. Uncover bucket of Soup thawing on floor under fire extinguisher **Warning**
08B-38-4
Basic - Equipment in poor repair. Bottom reach in cooler doors across from cook line not closing **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. In tortilla making area **Warning**
35B-01-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cooler **Repeat Violation** **Warning**
08B-39-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink **Warning**
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat vegetables shrimp soup thawing room temperature **Warning**
06-01-5
29
Jul 26, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night salsa stored In large pot. At this rate food did not cool within 6 hours. **Warning** - From follow-up inspection 2023-07-26: Salsa 45F cooling Roja sauce 45 cooling Operator states food items cooked on 7/24. Not prepped or portioned today. Food items in large plastic buckets covered. At this rate, food did not cool to 41F within 6 hours. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : 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. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night. salsa stored In large pot. At this rate food did not cool within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. wings (45F - Cold Holding); octopus (45F - Cold Holding); French fries (46F - Cold Holding); cheese (45F - Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours. **Warning** - From follow-up inspection 2023-07-26: Salsa 45F cooling Roja sauce 45 cooling Operator states food items cooked on 7/24. Not prepped or portioned today. Food items in large plastic buckets covered. At this rate, food did not cool to 41F within 6 hours. **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with sticker in use for guacamole **Warning** - From follow-up inspection 2023-07-26: **Time Extended**
08B-39-4
70
Jul 24, 2023
Routine - Food
9 critical violations. 5 major violations. 3 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp walk in cooler. Removed. **Corrected On-Site** **Warning**
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. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night salsa stored In large pot. At this rate food did not cool within 6 hours. **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly trap stored over onions in storage hallway to **Warning**
35A-02-6
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 beef over raw fish in walk in freezer. Food items Not commercially packaged. Removed. **Warning**
08A-17-6
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. salsa (68F - Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night. salsa stored In large pot. At this rate food did not cool within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. wings (45F - Cold Holding); octopus (45F - Cold Holding); French fries (46F - Cold Holding); cheese (45F - Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F - Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. wings (45F - Cold Holding); octopus (45F - Cold Holding); French fries (46F - Cold Holding); cheese (45F - Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (105F - Hot Holding); cooked peppers (105F - Hot Holding); in steam table. Per operator food cooked less than Four hours. Reheated to 165F for hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemicals stored with food items in storage room. Removed. Spray bottle containing cleaning solution stored with clean glasses over triple sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Warning**
41-27-4
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. Shrimp in walk in cooler **Warning**
02C-04-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (45F - Cooling) at 9:40 am to 46F at 10:10 am since 8:40 am. Tomatoes overstocked. Removed and placed in cooler. **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior ice machine **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clorox bottles in hand sink. Removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with sticker in use for guacamole **Warning**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. On cook line **Warning**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
21-38-4
14
Feb 27, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed leaving kitchen to go outside and returned to work. Chef immediately began cooking without changing gloves or washing hands. Educated on site. Chef washed hands and changed gloves. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in two door cooler in kitchen. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Box of Clorox bleach stored with cane sugar on shelf in dry storage. Soap containers stored with clean stainless steal pans in dry storage. **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooking); cooked peppers (89F - Cooling) at 9:30 am to 89F at 10:00 am since 9:00 am on shelf on cook line. At this rate, food item will not cool to 41F within 6 hours. Food item cooling at room temperature. Moved to cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen storing food debris, plastic bag, and cloth towels. **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to three compartment sink. Cutting board on cook line. Cutting board at front counter. **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen. **Repeat Violation** **Warning**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink and In front of cook line equipment. **Warning**
36-17-5
Basic - Food stored on floor. Salsa bucket on floor walk in cooler. Bag of onions on floor in storage hallway. **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Walls in dry storage hallway. Painting peeling off walls. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at front counter unclean. Storing food debris. **Repeat Violation** **Warning**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Bleach bucket on floor by back door of kitchen. **Warning**
21-38-4
35
Oct 25, 2022
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Frequently Asked Questions
When was Taqueria Guerrero last inspected?
The most recent health inspection at Taqueria Guerrero on file is from Nov 20, 2025. The public record contains 12 inspections in total.
What is the most common violation at Taqueria Guerrero?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Taqueria Guerrero.
How does Taqueria Guerrero compare to other restaurants in West Palm Beach?
Taqueria Guerrero most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Taqueria Guerrero's inspection record improved over time?
Yes. Recent inspections at Taqueria Guerrero have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Taqueria Guerrero 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 Taqueria Guerrero inspected?
Based on the inspection history on file, Taqueria Guerrero is inspected around four times per year on average.
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