GUIDO'S RESTAURANT & PIZZERIA

Name: GUIDO'S RESTAURANT & PIZZERIA
Address: 10641 WILES RD, CORAL SPRINGS, FL, 33076, US
Rating: 72.8

10641 WILES RD, CORAL SPRINGS, FL 33076

License #1618155

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GUIDO'S RESTAURANT & PIZZERIA in CORAL SPRINGS currently holds an InspectFL Health Score of 72.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 3 major, 7 minor.

Inspection data quality

What’s powering this page

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.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee slicing cheese with no hair restraint employee placed on hat.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Expo and prep area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed in reach in cooler unwashed cucumbers and peppers stored over shredded mozzarella cheese.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In glass reach in. Operator placed one in unit.
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 Ppm . Employee primed machine rechecked 50Ppm
[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. Observed lasagna not date marked. Operator date marked.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 employee cell phones stored on the shelf with single serve items.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on top of steam table a container of fried chicken breast (90F - Hot Holding) per employee held out of temperature less 3 hours operator reheated in fryer.
[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 cooler cooked spaghetti (44-47F - Cooling) per operator prepared last night and held in reach in over night. See stop sale.

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