Guadalajara Restaurant INC
905 US Hwy 1, Lake Park, FL 33403 · Permanent Food Service · License 6021337
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 1 intermediate-17
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cheese sauce (130°F - Hot Holding)in small Warner at the back of the kitchen; as per operator food out of temperature for approximately 30 minutes; operator turned the warmer on to reheat to 165°F; grilled peppers (109°F - Hot Holding);in container on top of other containers at the steam table; food out of temperature for approximately 20 minutes; food placed on the flat top to reheat to 165°F;
Fixed on the spotRepeat 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.
Raw chicken containers over raw fish in glass door cooler ; advised to store properly
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee walked inside the kitchen from outside using the back door, wiped hands on the apron and put gloves on started to work with foods before washing hands; Person in charge educated and employee washed hands;
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink by three compartment sink used for purposes other than handwashing- big soap plastic jug inside the sink; advised to remove;
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.