Taqueria Guerrero
Last inspected: Jan 13, 2026
30
Score
Public records show eight inspections at Taqueria Guerrero stretching back to 2022. Inspectors last stopped by on Jan 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 10 violations earlier in the record.
The most common issue across all inspections has been “no chemical test kit provided when using sanitizer”, showing up three times.
Compared to other Palm Springs restaurants (averaging 82), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
30
Aug 25, 2025
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Feb 24, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
30
Sep 4, 2024
Routine - Food
5 critical violations. 4 major violations. 1 minor violation.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife in triple sink. Knife not sanitized before air drying. Educated employees on site.
22-45-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice and cooked beef on walk in cooler made on Monday 9/2/24 per operator.
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. cooked salsa verde (70F - Cooling); cooked red salsa (75F - Cooling) in walk in cooler. Not prepped or portioned today. In unit Over four hours. At this rate food did not cool to 41F within 6 hours. Food items stored in large plastic containers.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (92F - Hot Holding) in steam table. Reheated less than four hours ago on stove top and placed in steam table. Overstocked. Operator reheated to 187F. **Corrected On-Site** **Admin Complaint**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (53F - Cooling) at 10:20 am to 53F at 10:45 am since 10 am ; raw pork (70F - Cooling) at 10:27 am to 69F at 10:45 am since 10 am. In walk in cooler. Raw beef tied in plastic bags. Raw pork stored in large plastic containers stacked on top of each other. Educated employees on site on how to properly ambient cool
03D-15-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer Not turning on
05-06-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen Provided by operator **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Lettuce and cheese buckets on floor in walk in cooler
08B-38-4
30
Feb 13, 2024
Routine - Food
6 critical violations. 2 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. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked meat in walk in cooler Raw beef over corn and vegetable platter in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. tongue (60F - Cooling); rice (51F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Food did not reach 41F within 6 hours. In large containers and over stacked.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (112F - Hot Holding) in steam table. Operator states food reheated less than four hours ago. Reheated to 189F. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Windex spray bottle stored next to onions under prep table Removed **Corrective Action Taken**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) on cook line. Remade. Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-27-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers in flip top cooler
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line
21-38-4
37
Jul 13, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. One 6 lb can Jalapeños on rack in dry storage room
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked vegetables in walk in cooler. Raw chicken over soup in two door cooler on cook line **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer Bucket (Chlorine 100ppm); **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Repeat Violation**
16-37-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in sliding door cooler at bar. Operator states milk opened on July 9th.
02C-03-5
Basic - Floor area(s) covered with standing water. In missing floor tile
36-22-4
Basic - Floor tiles missing and/or in disrepair. In kitchen **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris in hand sink in kitchen at entry way
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Removed. **Corrected On-Site**
21-38-4
Basic - Food stored on floor. In walk in cooler and walk in freezer **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table in kitchen. Removed. **Corrected On-Site**
40-06-5
35
May 8, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
78
Aug 22, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in two door refrigerator unit at cook line. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink at front hand sink next to drink cooler.
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal spoon stored in hand sink in kitchen.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-quaternary
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-at womens rest room.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine unclean at bar.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in sugar container at bar. Operator removed. **Corrected On-Site**
14-01-5
Basic - Floor soiled/has accumulation of debris. Unclean flooring at water heater.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at kitchen entry way door.
36-17-5
47
Frequently Asked Questions
When was Taqueria Guerrero last inspected?
The most recent health inspection at Taqueria Guerrero on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Taqueria Guerrero?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Taqueria Guerrero.
How does Taqueria Guerrero compare to other restaurants in Palm Springs?
Taqueria Guerrero most recently scored 30 out of 100, which is lower than the Palm Springs average of 82.
Has Taqueria Guerrero's inspection record improved over time?
Yes. Recent inspections at Taqueria Guerrero have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Taqueria Guerrero means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Taqueria Guerrero inspected?
Based on the inspection history on file, Taqueria Guerrero is inspected around two times per year on average.
Nearby Restaurants