GUAC SHOP MEXICAN GRILL

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Inspection history

1. Jun 30, 2025

   ✓

2. Jun 18, 2025

   ✕
   6 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Insects, rodents present

3. Nov 29, 2023

   ✓
   1 violation

   • Insects, rodents present

4. Nov 16, 2023

   ✕
   7 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Dressing rooms dirty, not provided, improperly located
   • Insects, rodents present
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

5. Nov 3, 2022

   ✓
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

6. Jun 11, 2020

   ✕
   2 violations

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing