Restaurante Pupuseria EL Guanaco,inc

2001 10 Ave, #4, Lake Worth, FL 33460 · Permanent Food Service · License 6019326

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Aug 25, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
1 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 3 basic
-10
Safety score90

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

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

6 violations found

First visitAug 25, 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.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  1 broken leaking egg stored in between multiple flats of eggs in walk in cooler. See stop sale.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Tamales stored in walk in cooler not date marked. Per operator, items were prepped approximately 4 days ago. Operator applied time mark.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by triple sink.
  Operator provider.
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Pork thawing at room temperature inside of triple sink.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored in between triple sink area handwashing sink and wall.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.