EL TIPICO GUANACO RESTAURANT & CAFE

Name: EL TIPICO GUANACO RESTAURANT & CAFE
Address: 7100 HOLLYWOOD BLVD STE 1, PEMBROKE PINES, FL, 33024, US
Rating: 59.4

7100 HOLLYWOOD BLVD STE 1, PEMBROKE PINES, FL 33024

License #1623722

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.4 Grade F / 100

Failing Health Score

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Quick take

EL TIPICO GUANACO RESTAURANT & CAFE in PEMBROKE PINES currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 34 total violations — 8 critical, 14 major, 12 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags missing date mark.
[50-09-4] Current Hotel and Restaurant license not displayed.

Administrative complaint recommended
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing wristbands.
[14-55-4] Uncleanable knife block in use to store knives. Knives in block on back prep table. Manager removed knives and discarded block.
[21-10-4] Soiled dry wiping cloth in use. Employee on cookline with soiled cloth tucked pinto back of apron. Employee removed cloth.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by front windows in prep area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in pump sprayer on floor by front window near kitchen prep area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline, FRONT FLIPTOP UPPER - papusa bean mix (54F - Cold Holding); potato puree mix (55F); liquid egg whites (46F); raw shell eggs (50F - Ambient Cold Holding) LOWER - shredded cheese (48F - Cold Holding); heavy cream (45F - Cold Holding); raw chicken (45F - Cold Holding). Per employee no items prepared or portioned today. All items removed directly from walk in cooler between 8:00 and 8:30am. Employee moved all items to back fliptop unit to rechill.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee open top coffee cup on shelf in prep area next to bulk spice containers and directly above prep table. Employee removed beverage.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Employee added bleach to correct to 100ppm.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk in cooler, house tamales not date marked when removed from reach in freezer. Discussed with manager and employee best practices and policy for tracking thawed frozen food.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags missing date mark.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired in late 2025. Florida Restaurant Lodging Association
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle inside ice machine bin.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at cookline washed hands for less than 10 seconds. Reviewed with employee proper time for washing and employee rewashed hands properly.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler at far end of cookline, open package of raw italian sausage above container of pickled onions and carrots. Employee rearranged for proper separation.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with attached hose to right of hot line missing vacuum breaker.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee quick washed hands at triple sink in back of kitchen before returning to cookline to begin preparing food items. Reminded employee to always use hand sinks only. Employee rehashed hands at cookline hand sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Steaming wand on espresso machine has dried milk residue.
[21-10-4] Soiled dry wiping cloth in use. 1) Soiled wiping cloth on cutting board at far end of cookline. 2) Soiled wiping cloth tucked into employee apron.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, shredded cheese (50F - Cold Holding); block cheese (51F); cooked bean cheese mix (51F - Cold Holding); house taquitos (50F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding); shredded cabbage mix (49F - Cold Holding); ricotta cheese (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); house tamales (50F - Cold Holding); raw pork (49F - Cold Holding); raw prepped beef (50F - Cold Holding); raw prepped chicken (50F - Cold Holding). Per manager no items prepared or portioned today and all items in cooler more than 24 hours. 2) In cookline front fliptop lower cooler, shredded chicken (59F - Cold Holding); heavy cream (60F - Cold Holding). Per employee not prepared or portioned today. and in unit more than 4 hours. 2) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In walk in cooler, 4 cases of raw shell eggs being held above 45F. Per manager, eggs in cooler more than 24 hours.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter reading 200ppm chlorine. Employee remade to proper 100ppm chlorine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) In walk in cooler, shredded cheese (50F - Cold Holding); block cheese (51F); cooked bean cheese mix (51F - Cold Holding); house taquitos (50F - Cold Holding); milk (50F - Cold Holding); heavy cream (50F - Cold Holding); shredded cabbage mix (49F - Cold Holding); ricotta cheese (50F - Cold Holding); fresh mozzarella (50F - Cold Holding); house tamales (50F - Cold Holding); raw pork (49F - Cold Holding); raw prepped beef (50F - Cold Holding); raw prepped chicken (50F - Cold Holding). Per manager no items prepared or portioned today and all items in cooler more than 24 hours. See stop sale. 2) In cookline front fliptop lower cooler, shredded chicken (59F - Cold Holding); heavy cream (60F - Cold Holding). Per employee not prepared or portioned today. and in unit more than 4 hours. See stop sale.
[31B-03-4] No soap provided at handwash sink. At hand sink in back corner of prep area near front window.Employee added soap at sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original front bar area and service area removed/remodeled without change sent to plan review. Advised operator to send new architect plans to Tallahassee for approval.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1) In back prep area of kitchen, house tamales 123F at 10:05am (heated cooling approximately 45 minutes) to 107F at 10:45am. Based on times and temperatures, tamales will not reach 70F in 2 hrs. Employee began separating tamales to shallow pans and putting in reach in freezer to rapid chill. 2) At cookline, FRONT FLIPTOP UPPER - bean and cheese mix 65F at 10:20am (heated cooling from 8:00am) to 55F at 11:15am; melted cheese mix 61F at 10:20am (heated cooling from 8:00am) to 55F at 11:15am. Based on times and temperatures taken, items will not reach 40F in 4 hours. Employee moved items to reach in freezer to rapid chill.

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