Guarapos Cuban Cuisine
Last inspected: Feb 19, 2026
95
Score
Guarapos Cuban Cuisine has been inspected 11 times since 2022. On Feb 19, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to eight violations.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Boynton Beach average 79, so Guarapos Cuban Cuisine is doing better than most peers. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. **Warning** - From follow-up inspection 2026-02-19: Same. **Time Extended**
35B-01-4
95
Feb 18, 2026
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over sliced vegetables at stainless reach in cooler on cook line. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Approximately 3-4 live roaches on wall by steam table next to triple sink. Advised operator to kill and remove roaches. **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on ice bath: chimichurri - oil and garlic (51F - Cold Holding); garlic oil (53F - Cold Holding); hot sauce - puréed tomatoes (53F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature in excess four hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on ice bath: chimichurri - oil and garlic (51F - Cold Holding); garlic oil (53F - Cold Holding); hot sauce - puréed tomatoes (53F - Cold Holding) Per operator not prepared or portioned today. Per operator, out of temperature in excess four hours. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Arroz con pollo (123F - Hot Holding); moro - cooked rice and beans (113F - Hot Holding) Observed in steam table by triple sink. Per operator out of temperature for approximately 3 hours. Operator placed back in oven to reheat to 165+F **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish tank. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen. **Warning**
35B-01-4
33
Oct 28, 2025
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Beans (98F - Reheating) in steam table cook stated placed in steam table 2 hours ago. Cook immediately placed beans on stove and reheated to 178F, for further hot holding. **Corrected On-Site**
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container. See stop-sale.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook drank from a water bottle unscrewed the cap and replacing cap by touching the rim of the bottle where his lips had touched. He then proceeded to prepare beans.
12A-07-5
High Priority - Raw breaded steak stored over sliced tomatoes in 2 door reach in cooler at cook line. Cook reversed. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded beef cooked yesterday, date marked 3 days ago.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded beef 53F-56F cooked yesterday, in walk in cooler cooling in a deep container.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing dishes stored in sink next to back door.
31A-11-4
Intermediate - No soap provided at handwash sink on cook line.
31B-03-4
Basic - Employee personal keys stored in or above a food preparation area, on slicer at cook line. Cook removed. **Corrected On-Site**
40-06-5
Basic - Employee water bottle on a food preparation table at cook line. Cook removed. **Corrected On-Site**
12B-07-4
Basic - Fish stored on floor in walk in freezer. Cook placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - Water draining onto floor surface from hand sink next to back door.
29-03-4
23
Mar 14, 2025
Routine - Food
No violations found.
100
Mar 7, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair gaskets on cook line cooler torn. **Warning** - From follow-up inspection 2024-09-24: On order **Time Extended**
14-11-5
95
Sep 6, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded pork 55F-57F, in a deep container, in walk in cooler. Pork was cooked and shredded yesterday. **Warning**
03D-02-5
High Priority - 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded pork 55F-57F, in a deep container, in walk in cooler. Pork was cooked and shredded yesterday. **Warning**
01B-36-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing windex not labeled in wait area. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board next to walk in cooler. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Equipment in poor repair gaskets on cook line cooler torn. **Warning**
14-11-5
Basic - Cooked yucca stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - Employee personal cell phone and keys stored in or above a food preparation area, on clean slicer. Cook removed items. **Corrected On-Site** **Warning**
40-06-5
50
Oct 2, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils from 85F water. **Corrected On-Site**
10-05-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef and pork - operator moved chicken to lower shelf. **Corrected On-Site**
08A-17-6
Intermediate - 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/ 8 employees on duty at time of inspection- certified food manager arrived during inspection - NELSON AGUILERA, 02/2022. **Corrected On-Site**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo line/sandwich press. **Corrected On-Site**
12B-07-4
64
Jul 25, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...milk 49° at glass door reach in cooler at beverage station. Operator moved to another acceptable cooler . ... pulled chicken 44°, criol sauce 45° in walk in cooler by the door being held less than four ours employee replace food coldest area by the walk in freezer door and open the freezer door. Operator stated that door being open frequently that's made temperature high . Advise operator closed door properly all the time . **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pulled pork 55° to 48° in walk in cooler closed to the door . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food , raw beef above garlic sauce , cut onion , cut pepper in tall reach in cooler at kitchen . Operator properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....pulled pork 55° to 48° in walk in cooler closed to the door . Per operator food was cooked yesterday. Stop sale issue . Employee discarded food.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle. Employee labeled **Corrected On-Site**
41-17-4
Basic - Faucet/handle missing at plumbing fixture...missing faucet in 3 compartment sink.
29-09-4
47
Mar 31, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.garlic oil 52°F on ice in kitchen for less than 2 hours. Ice melted. Operator put fresh ice. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127°F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Stored empanadas not covered in walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0 ppm. Operator set up fresh solution at 100ppm. **Corrected On-Site**
21-07-4
74
Dec 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Guarapos Cuban Cuisine last inspected?
The most recent health inspection at Guarapos Cuban Cuisine on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Guarapos Cuban Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Guarapos Cuban Cuisine.
How does Guarapos Cuban Cuisine compare to other restaurants in Boynton Beach?
Guarapos Cuban Cuisine most recently scored 95 out of 100, which is higher than the Boynton Beach average of 79.
Has Guarapos Cuban Cuisine's inspection record improved over time?
No. Recent inspections at Guarapos Cuban Cuisine have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Guarapos Cuban Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Guarapos Cuban Cuisine inspected?
Based on the inspection history on file, Guarapos Cuban Cuisine is inspected around three times per year on average.
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