Guaca GO
5064 W Atlantic Ave, Delray Beach, FL 33484 · Permanent Food Service · License 6022987
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. feta cheese (48°F); diced tomatoes (48°F); cut lettuce (50°F); cut kale (45°F); cooked corn (48°F); salsa (51°F); cooked shrimp (50°F); pineapple salsa (48°F) being held at front line.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-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 visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
More time given
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 cold held at greater than 41°F. feta cheese (48°F); diced tomatoes (48°F); cut lettuce (50°F); cut kale (45°F); cooked corn (48°F); salsa (51°F); cooked shrimp (50°F); pineapple salsa (48°F) being held at front line.
Items being held in unit that has cold plate on bottom with no noticeable air flow. Items have been out for approximately 2 hours. Operator set up ice bath and burried items in ice. Retook temperature at 44°F to 50°F
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled chemical spray bottles in storage area. Operator labeled windex and fabuloso.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed portion cup used to dispense sugar. Operator removed and discarded
Fixed on the spot
Food storage container/container lid cracked or broken.
Observed cracked storage container repaired with tape containing sugar.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed fly sticky tape in prep area. Operator removed and discarded.
Fixed on the spot
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.