Guanabanas Restaurant INC
960 N Hwy A1A, Jupiter, FL 33477 · Permanent Food Service · License 6019665
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 Oct 7 routine inspection4 high priority (2 fixed by the Oct 8 follow-up, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-20
- Safety score80
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 visitOct 8, 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
Intermediate1
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at warewashing machine.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. roasted tomatoes (49°F - Cooling) in deep filled covered container in walk in cooler. Per operator, item was cooling overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked pasta (50°F - Cold Holding); coleslaw (50°F - Cold Holding) not prepped or portioned today stored at expo line reach in cooler.
Per operator items were moved from walk in cooler less than 3 hours ago. Employee applied ice to product to chill. sliced cheese (48°F - Cold Holding); raw ground beef (45°F - Cold Holding); raw chicken (45°F - Cold Holding) hot dogs (47°F - Cold Holding) not prepped or portioned today stored at cook line low boy cooler. Per operator, items were moved from walk in cooler less than 3 hours ago. Operator applied ice to items to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked onions (66°F - Hot Holding); cooked mushrooms (75°F - Hot Holding) held on edge of grill top.
Per operator items held for less than 1 hour. Employee reheated to 165°F.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. roasted tomatoes (49°F - Cooling) in deep filled covered container in walk in cooler.
Per operator, item was cooling overnight. See stop sale.
Intermediate3
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at warewashing machine.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At bar handwashing sink. Operator provided.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Sanitizer spray bottle not labeled at wait station. Operator labeled.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair.
Interior gaskets of kitchen reach in cooler by reach in freezer heavily torn.
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.
- Stop sale
- An order that the food can’t be sold or served.