Fresh Guacamole Tequila & Bar
1930 W Granada Blvd Ste 6, Ormond Beach, FL 32174 · Permanent Food Service · License 7406669
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (no follow-up needed), 2 intermediate, 3 basic-15
- Safety score85
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 visitSep 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut lettuce at 64°f at cookline. Advised operator to place ice completely around container. Out of cooler 30 minutes. Operator moved back into cooler for rapid cooling.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-spray bottle with degreaser hanging on rack over packaged tortillas.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 29, Plumbing and backflow prevention: Water leaking from faucet on hand washing sink at cookline.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-under ice machine.
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.