Guatemex Restaurant
15648 SW Warfield Blvd, Indiantown, FL 34956 · Permanent Food Service · License 5300930
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 Sep 21 routine inspection5 high priority (3 fixed by the Sep 22 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-23
- Safety score77
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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- 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 priority5
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. Observed at walk in cooler: cooked chicken 47°F; Cooked beef 45-48°F; black beans 50°F; refried beans 47°F; cooked vegetables 45- ALL foods cooling at 12:00pm from overnight Observed foods stacked full inside large tall metal containers covered with metal lid. As per operator, food cooling over night. Food did not reach from 135°F to 41°F within 6 hours, see stop sale.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed in walk in cooler: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed at walk in cooler: cooked chicken 47°F; Cooked beef 45-48°F; black beans 50°F; refried beans 47°F; cooked vegetables 45°F- ALL foods cooling at 12:00pm from overnight Observed foods stacked full inside large tall metal containers covered with metal lid. As per operator, food cooling over night. Food did not reach from 135°F to 41°F within 6 hours, see stop sale.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell egg and then handled/ plated ready-to-eat food and clean food equipment without washing hands at cook line
Advised operator on proper hand washing for employees to wash hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade "thank you " bags used in direct contact with tortillas.
Removed at time of inspection
Fixed on the spot
Intermediate2
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. Observed at walk in cooler: cooked chicken 47°F; Cooked beef 45-48°F; black beans 50°F; refried beans 47°F; cooked vegetables 45°F- ALL foods cooling at 12:00pm from overnight Observed foods stacked full inside large tall metal containers covered with metal lid. As per operator, food cooling over night. Food did not reach from 135°F to 41°F within 6 hours, see stop sale.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator provided paper towels
Fixed on the spot
Basic3
Code 06, Food properly thawed: Observed in walk in cooler:
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Wood cutting board food-contact surface not properly sealed.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed screen on exterior door ripped and door open to out side at back kitchen
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.