🪰512,693 violations tracked across 67 Florida counties

GUIDOS PIZZA TIME INC

1001 SW 2 AVE STE 7000, BOCA RATON, FL 33432

License #6009902

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

Failing Health Score

How is this score calculated? →
Quick take

GUIDOS PIZZA TIME INC in BOCA RATON currently holds an InspectFL Health Score of 47.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 25 total violations — 9 critical, 12 major, 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Imported observations
25
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked sausage in walk in cooler. Operator reorganized
  • [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing lettuce and handling washed lettuce with bare hands. Instructed employee to wash hands put on gloves and re wash lettuce
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection.
  • [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ ppm chlorine. Instructed employee on proper dilution, operator remade and retested at 100ppm chlorine
  • [22-08-4] Interior of oven has accumulation of black substance/grease/food debris. Employee cleaned and sanitized
  • [14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken stored in direct contact with plastic handle printed bag in 2 door stainless reach in freezer. Operator removed to food grade container
  • [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager arrived at time of inspection.
  • [01C-05-4] Clam tags not maintained in chronological order according to the last date they were served in the establishment.
  • [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle personal items then proceed that handle single service items without removing gloves and washing hands. Instructed employee to discard single service item and remove gloves and wash hands. Observed employee was hands with gloved hands then proceed to handle utensils. Instructed employee to remove gloves when washing hands and to re wash hands
  • [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza slices on time as a public health control. Operator unable to provide written plan. Printed and provided to operator. Operator completed at time of inspection
Community reaction

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Community pulse

Would you eat here?

GUIDOS PIZZA TIME INC has a rough inspection history. Would you risk it?

F record

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