Guppy's Good Times
5610 Gulf of Mexico Dr Ste 5, Longboat Key, FL 34228 · Permanent Food Service · License 5105991
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 in their steam table: Cheese sauce (60°F - Hot Holding); Cooked onions (120°F - Hot Holding). Operator stated they had been reheated approximately 2hrs ago. Operator set them back on the flattop to reheat.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted for their undercooked burgers in menu. Printed out and had the operator post a copy.
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. Observed no training for 5 of their employees.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee drink stored above their make table and once stored in their cooler. Operator removed both.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed their cook line fan with heavy dust buildup.
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.