Guadalajara Mexican Restaurant

8461 SW 132 St, Kendall, FL 33156 · Permanent Food Service · License 2326707

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Jul 31, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 routine inspection
4 high priority (2 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (3 repeats)
-41
Administrative complaint on Jul 31
Counts in full until a follow-up finds the problems fixed
-20
Safety score39

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

Inspection history

1 inspection · 1 visit

Jul312026

Routine inspection

13 violations found

First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 4 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed in reach in at kitchen: refried beans (45°F - Cooling). As per operator, prepared the day before.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at salsa bar: red salsa (47°F - Cold Holding). As per operator, less than 4 hours. Employees submerged container in ice and added to salsa for rapid chill.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in reach in at kitchen: refried beans (45°F - Cooling). As per operator, prepared the day before.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed in cooler inside kitchen; raw chicken over raw beef. Employees changed order during inspection.
  Fixed on the spotRepeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dry food racks soiled in kitchen area.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed dish trays blocking kitchen hand sink. Operator removed trays during inspection.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed dispenser empty at kitchen hand sink. Operator replaced during inspection.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Observed at cooler across cook line and cooler in storage room.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer in storage area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed at cook line.
  Floor area(s) covered with standing water.
  Observed in mop room.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed unsecured; in storage room and dining room.
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.
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.