GUADALAJARA MEXICAN RESTAURANT

Name: GUADALAJARA MEXICAN RESTAURANT
Address: 8461 SW 132 ST, KENDALL, FL, 33156, US
Rating: 88

8461 SW 132 ST, KENDALL, FL 33156

License #2326707

🌮 Mexican/Latin ℹ️

88 Grade B / 100

Solid Health Score

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Latest inspection

July 31, 2026 · 13 findings · 4 critical

Routine - Food

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Quick take

GUADALAJARA MEXICAN RESTAURANT in KENDALL currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 31, 2026. Across those visits, inspectors documented 13 total violations — 4 critical, 3 major, 6 minor.

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The latest inspection on July 31, 2026 shows 13 observation rows: 4 critical, 3 major, and 6 minor.

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100%

Inspector notes

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GUADALAJARA MEXICAN RESTAURANT looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in at kitchen: refried beans (45F - Cooling). As per operator, prepared the day before.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at salsa bar: red salsa (47F - Cold Holding). As per operator, less than 4 hours. Employees submerged container in ice and added to salsa for rapid chill.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler across cook line and cooler in storage room.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed dish trays blocking kitchen hand sink. Operator removed trays during inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at cook line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed unsecured; in storage room and dining room.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in at kitchen: refried beans (45F - Cooling). As per operator, prepared the day before.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in cooler inside kitchen; raw chicken over raw beef. Employees changed order during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer in storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food racks soiled in kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed dispenser empty at kitchen hand sink. Operator replaced during inspection.
[36-22-4] Floor area(s) covered with standing water. Observed in mop room.