ANTIGUA GUATEMALA Inspection – August 4, 2026

High Priority 1

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High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate 4

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Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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Intermediate – No probe thermometer provided to measure temperature of food products.

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Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#14Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 9

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Basic – Accumulation of debris in three-compartment sink.

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Basic – Accumulation of debris inside warewashing machine.

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Basic – Floor soiled/has accumulation of debris. Clean underneath kitchen fryers from heavy grease.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top kitchen shelves soiled.

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Basic – Open dumpster lid.

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Basic – Soiled dry wiping cloth in use.

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Basic – Stored food not covered. Observed most cooked foods not covered inside reach in cooler.

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Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed dirty walls throughout kitchen area.

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Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch