Taqueria Guerrero
628 Belvedere Rd, West Palm Beach, FL 33405 · Permanent Food Service · License 6011424
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot), 5 intermediate (1 fixed on the spot), 7 basic-39
- Safety score61
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 visitJul 9, 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 cans of jalapeños and 1 can of tomato sauce heavily dented in dry storage area. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. raw beef (47°F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked jalapeño and onion (127°F - Hot Holding) held in double pan on cook line flat top.
Per employee, item has been held for less than 1 hour. Employee placed items on grill top and reheated to 165.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. raw beef (47°F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler.
Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight. See stop sale.
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed kitchen employees wipe hands on clothes and then immediately handle in use food storage containers without first washing hands. Reviewed handwashing requirements with operator.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Dishwasher did not sanitize food storage containers after washing. Reviewed sanitizing requirements with operator. Employee sanitized containers in triple sink.
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining oyster tags for 90 days.
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.
Multiple containers of cooked meats not date marked in kitchen reach in cooler. Per employee items were prepared approximately 3 days ago.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (47°F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler.
Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front counter hand sink and kitchen hand sink blocked by food storage containers and utensils. Employee removed.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Handwashing sink in kitchen used to was cilantro.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Multiple squeeze bottles of oil not labeled kitchen.
Code 08, Food protection and cross-contamination: Stored food not covered.
Containers of raw shrimp and cooked chorizo not covered in kitchen reach in cooler.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface at kitchen reach in cooler.
Rust pitted shelves above multiple open containers of ready to eat food.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler fan soiled with mold like substance.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Kitchen handwashing sink slow draining, drain clogged with food debris.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Missing floor tiles surrounding drain in kitchen area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.