Guatelinda Foodtruck
11150 Okeechobee Blvd, Royal Palm Beach, FL 33411 · Mobile Food Dispensing Vehicle · License 6052871
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 22 routine inspection7 high priority (3 fixed on the spot), 5 intermediate (1 fixed on the spot)-47
- Safety score53
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 visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
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. milk (46°F - Cold Holding); shredded cheese (51°F - Cold Holding) stored in glass cooler. Per operator not prepped or portioned today, items stored for approximately 6 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
milk (46°F - Cold Holding); shredded cheese (51°F - Cold Holding) stored in glass cooler. Per operator not prepped or portioned today, items stored for approximately 6 hours. See stop sale.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw whole eggs stored at ambient room temperature of 80°F at to go window storage shelf. Per operator item held at room temperature for less than 4 hours. Operator opted to place items on time.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in low boy cooler raw beef over ready to eat cooked onions. Operator reorganized.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed in low boy refrigerator raw beef stored non food grade thank you bag.
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of WD40 stored above single service boxes at to go window shelf. Operator reorganized.
Fixed on the spot
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink use to store multiple cans. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of food manager for Sheylin Moran. No other proof provided.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.