Taqueria Guerrero

1425 S Main St, Belle Glade, FL 33430 · Permanent Food Service · License 6011561

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Aug 13 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
7 high priority (4 fixed by the Aug 13 follow-up, 3 fixed on the spot, 3 repeats), 2 basic (1 repeat)
-30
Administrative complaint on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 13, 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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 7 High priority
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At mini refrigerator at front counter: red salsa (47°F - Cold Holding) stored over night in unit; green salsa (47°F - Cold Holding) As per employee, stored over night in unit; Not prepped or portioned today. See stop sale. At flip top cooler unit in kitchen: cooked carrots (46°F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At mini refrigerator at front counter: red salsa (47°F - Cold Holding) stored over night in unit; green salsa (47°F - Cold Holding) As per employee, stored over night in unit; Not prepped or portioned today. See stop sale. milk (47°F - Cold Holding) As per employee, stored in unit 10 mins prior. Not prepped or portioned today. Advised operator to quick chill. At flip top cooler unit in kitchen: cooked carrots (46°F - Cold Holding) As per operator, stored overnight in unit; Not prepped or portioned today. See stop sale. bottled sour cream (45°F - Cold Holding) As per operator, stored 2 hours in top section of cooler. Not prepped or portioned today. Advised operator to quick chill.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Roasted jalapeños (109°F - Hot Holding); cooked beef (104°F - Hot Holding) As per operator, stored 1 hour; cooked plantains (123°F - Hot Holding) As per operator, stored 40 mins Advised operator to reheat items to 165+F.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
  At double door reach in cooler: Open bag of plantains stored directly on raw steak in pan. Operator removed plantains from contaminated bag and stored properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee cracked raw shelled eggs then peeled gloves off touching contaminated area of glove then put new gloves on then handled single service box for food; no hand wash. Employee removed gloves, washed hands and disposed of single service box.
  Fixed on the spot
  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee handle cellphone then touched prep counter; no hand wash. Advised employee to wash hands and clean and sanitize prep surface.
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected to Triple Sink (Chlorine 100ppm)
  Fixed on the spot
Basic2
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Several food items in walk in cooler not covered.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 10ppm) Operator corrected to Chlorine 100ppm.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.