Taqueria Guerrero
3585 S Congress Ave, Palm Springs, FL 33461 · Permanent Food Service · License 6011238
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. sliced tomato (45°F - Cold Holding); shredded iceberg (46°F - Cold Holding); cooked beans (61°F - Cold Holding); mozzarella cheese (48°F - Cold Holding) stored in kitchen flip top cooler.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot)-32
- Administrative complaint on Aug 5, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score48
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 visitAug 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (51°F - Cooling) in deep filled container in walk in cooler.
House-made salsa (56°F - Cooling) in deep filled container in walk in cooler. Per employer, item was cooling for more than 6 hours overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw whole shell eggs stored above open container of ready to eat rice in walk in cooler. Operator reorganized.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (112°F - Cooling for 1 hour at 10:35, 108°F at 11:05) in deep filled large container in walk in cooler.
House-made salsa (56°F - Cooling) in deep filled container in walk in cooler. Per employer, item was cooling for more than 6 hours overnight. See stop sale.
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
Time/temperature control for safety food cold held at greater than 41°F. sliced tomato (45°F - Cold Holding); shredded iceberg (46°F - Cold Holding); cooked beans (61°F - Cold Holding); mozzarella cheese (48°F - Cold Holding) stored in kitchen flip top cooler. Per operator, items not prepared or portioned today. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (51°F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sliced tomato (45°F - Cold Holding); shredded iceberg (46°F - Cold Holding); cooked beans (61°F - Cold Holding); mozzarella cheese (48°F - Cold Holding) stored in kitchen flip top cooler.
Per operator, items not prepared or portioned today. See stop sale.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (51°F - Cooling) in deep filled container in walk in cooler.
Per operator item was cooling in walk in cooler overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Multiple flats of raw whole shell eggs stored above ready to eat rice in walk in cooler. Operator reorganized.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salsa (112°F - Cooling for 1 hour at 10:35, 108°F at 11:05) in deep filled large container in walk in cooler.
Operator mixed item and added ice to help increase cooling rate. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (51°F - Cooling) in deep filled container in walk in cooler. Per operator item was cooling in walk in cooler overnight. See stop sale.
Fixed on the spot
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Ambient thermometer broken, inoperable inside kitchen flip top cooler. Operator 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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.