La Guantanamera Restaurant

1812 S Parsons Ave Unit 102, Seffner, FL 33584 · Permanent Food Service · License 3917943

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Nov 5 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
3 high priority (1 fixed by the Nov 5 follow-up, 2 fixed on the spot), 1 intermediate, 8 basic (1 repeat)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov32026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  More time given
Official report, on the Florida DBPR website
First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  milk 67 was on counter placed in reach in cooler Back kitchen raw shell eggs ambient air 74 ,employee placed in reach in cooler - corrective action issued Two door reach in cooler in kitchen stuffed potatoes 46, raw chicken 47 , raw pork - from previous day - stop sale issued
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot holding front buffet green beans 126, yuca 126, placed to reheat
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Pack of medicine stored by potato crisps at front counter. Manager removed
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee made sanitizer bucket in hand sink
Basic8
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened employee water by front counter.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk bin of rice , operator removed
  Fixed on the spot
  Equipment in poor repair.
  Rusted racks in reach in cooler
  Food storage container/container lid cracked or broken.
  Observed lid severely cracked in reach in cooler on pan of rice. Employee discarded
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Under hand wash sink. Manager tightened faucet. No longer leaking
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed acoustic ceiling tiles in kitchen and front counter.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.