Taqueria la Guera

11150 Okeechobee Blvd Unit H, Royal Palm Beach, FL 33411 · Mobile Food Dispensing Vehicle · License 6052565

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (no follow-up needed), 1 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

5 violations found

First visitOct 19, 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.
5 violations found:
- 4 High priority
- 1 Basic
What 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. At reach in cooler, housemade salsa (47°F - Cold Holding); cream(47°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler for approximately 2 days. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At kitchen reach in cooler, cooked pork (47°F - Cooling); cooked beef (47°F - Cooling), per operator food prepared previous day and placed into cooler, exceeding 6 hours. Items did not reach 41°F within 6 hours. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At kitchen reach in cooler, cooked pork (47°F - Cooling); cooked beef (47°F - Cooling), per operator food prepared previous day and placed into cooler. Items did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At reach in cooler, housemade salsa (47°F - Cold Holding); cream(47°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler for approximately 2 days. See stop sale.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At kitchen reach in cooler, cooked pork (47°F - Cooling); cooked beef (47°F - Cooling), per operator food prepared previous day and placed into cooler, exceeding 6 hours. Items did not reach 41°F within 6 hours. See stop sale.
Basic1
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At kitchen, standing water in bottom of reach in cooler
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.
Stop sale: An order that the food can’t be sold or served.