Guacamole
9260 W Indiantown Rd B-10, Jupiter, FL 33478 · Permanent Food Service · License 6019752
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 Jul 22 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Overstacked queso (78°F - Hot Holding) in individual containers at prep area steam table. Per operator items have been held for less than 2 hours. Operator opted to removed overstacked portion and cool in below cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bin of raw tilapia stored over cooked ready to eat shrimp and bottles of cream in cook line reach in cooler. Operator reorganized.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged thawing tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cook line reach in cooler.
Tilapia still partially frozen. Operator removed tilapia from packaging.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Crema squeeze bottle layer directly across shredded lettuce in cook line flip top cooler. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on top exterior of warewashing machine.
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.