Restaurante Guatemala 2 LLC
5604 15 St E, Bradenton, FL 34203 · Permanent Food Service · License 5105472
What drove the grade
Operating on a suspended license, not in compliance with Final Order
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate, 4 basic (3 repeats)-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed black beans (112°F - Hot Holding). Person in charge placed on stove to reheat.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed in back kitchen area raw chicken over unwashed cucumber and tomatoes. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw chicken.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler raw beef over cheese and salsa. Person in charge removed raw beef.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 50, Current license displayed: Operating on a suspended license, not in compliance with Final Order
Intermediate2
Code 11, Employee health: 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.
Printed a copy to person in charge person in charge had all employees currently working read and sign agreement.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Esperanza
Basic4
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in main kitchen area.
Code 33, Garbage and refuse: Open dumpster lid.Person in charge closed lid.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitJul 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Administrative complaint
At the first visitRepeat violationAdministrative complaint
Observed no certified food manager at establishment.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
No certified food manager.
Administrative complaint
At the first visit
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No certified food manager for establishment.
NOST certified food manager.
Administrative complaint
At the first visit
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for all employees.
All employees training expired.
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
More time given
At the first visitRepeat violation
Observed: Grease receptacle/dumpster not on proper pad/nonabsorbent surface behind building.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
At the first visitRepeat violation
Observed: Outer openings not protected with self-closing door.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current hotel license not displayed.
Administrative complaint
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.