GUAC N CHEESE ST PETE
15 8 ST N · ST. PETERSBURG · Pinellas County · FL 33701
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 3
22-41-4High Priority – Dishmachine chlorine 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 dish machine testing at 0 PPM. Ran machine multiple times and employee replenished the chemical. Dish machine now testing at 50 PPM. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 27 individually frozen vacuum sealed raw steaks, without dates, and not being removed out of the package within 48 hours.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food item in hot holding unit: queso put into hot holding unit at 11pm (105F- Hot Holding) temperature was taken at 12:53pm. Employee reheated product on stove burner and brought the temperature above 165 degree. During the inspection, the inspector reviewed the procedures for reheating food for hot holding and for maintaining proper hot holding temperatures. Employees were also provided the information in Spanish to ensure they fully understood improper temperatures are risk factor. **Corrected On-Site**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on cookie line. **Repeat Violation**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit observed.
53A-05-6Intermediate – 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/ Four employee present engaging with food or in food preparation without a CFM present.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in bar area. A stack of paper towels was placed at the handsink. **Corrected On-Site** **Repeat Violation**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw steaks vacuum sealed inside reach in freezer. No dates were observed and kitchen employee could not determine an exact date the product was vacuum sealed. **Repeat Violation** **Warning**
Basic 6
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Cook line reach in deli cooler handles soiled with dried food residue
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. White cutting boards stained on reach in coolers. **Repeat Violation**
10-08-5Basic – Ice scoop handle in contact with ice. In bar. Item was removed. **Corrected On-Site** **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Missing at handsink in bar. The Inspector emailed the person in charge a hand sign at the time of the inspection. **Corrective Action Taken**
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed 27 individual frozen vacuum sealed raw steak without dates stored in double door reach in cooler on cook line. **Repeat Violation** **Warning**
03G-54-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment is vacuum sealing raw steak and then freezing them. No dates observed to determine when the product was vacuumed sealed. **Warning**
Inspector observations synchronized from DBPR on August 12, 2026 10:01 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.