Los Guachi's Mexican Restaurants
959 NE 62 St, Fort Lauderdale, FL 33334 · Permanent Food Service · License 1624878
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection6 high priority (3 fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic-40
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. In walk in cooler Cooked tamales since last night (63°F - Cooling) See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table 1 salsa roja (113°F - Hot Holding); cooked steak (100°F - Hot Holding); cooked chicken (113°F - Hot Holding); Al pastor meat (118°F - Hot Holding); cooked onions (99°F - Hot Holding); Birria (123°F - Hot Holding) Operator stated items reheated prior to being held for 2 hours; foods moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler Cooked tamales since last night (63°F - Cooling) See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw chicken stored over raw al pastor meat. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 was washing dishes the proceeded to store clean dishes without washing hands first. Educated employee who then washed hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker installed at mop sink
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler Cooked tamales since last night (63°F - Cooling) See stop sale
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
No thermometer provided during inspection
Code 11, Employee health: 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.
Operator not knowledgeable of the Big 6. Provided form
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. No proof of food handlers training provided
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No handle container used as scoop stored in flour container. Operator removed no handle container
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on floor in dry storage room. Operator cleaned it up
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.