Brooklyn, NY — Guac Time, a Mexican restaurant at 153 Grand Street in Williamsburg, received a score of 41 during a New York City health inspection conducted on January 14, 2026, placing it in Grade C territory. Inspectors documented a critical violation related to improper food reheating practices.
The inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on March 9, 2026.
What Inspectors Found
During the January inspection, DOHMH inspectors identified one critical violation at the establishment:
Cooked time/temperature control for safety (TCS) food that had been cooled was being held for service without first being reheated to 165°F or above within the required two-hour window. This violation falls under DOHMH code 02C.
TCS foods — which include cooked meats, beans, rice, and prepared sauces common in Mexican cuisine — require careful temperature management because they support rapid bacterial growth when held in the temperature danger zone between 41°F and 140°F. When these foods are cooked, cooled, and then prepared for service again, they must be reheated to at least 165°F within two hours to eliminate any bacteria that may have developed during the cooling and storage process.
No non-critical violations were recorded during this inspection.
Food Safety Context
The reheating requirement documented in this inspection is rooted in both local and federal food safety regulations. NYC Health Code Article 81 establishes the standards that all food service establishments in the city must follow, and these standards align with the FDA Food Code, which serves as the model for food safety regulations nationwide.
The 165°F reheating threshold exists because this temperature is sufficient to destroy common foodborne pathogens including Salmonella, E. coli, and Clostridium perfringens. The two-hour time limit is equally important — food that passes through the danger zone too slowly allows bacteria to multiply to levels that reheating alone may not fully address.
Improper reheating is one of the more frequently cited critical violations in NYC restaurant inspections because many establishments prepare food in advance and reheat it for service throughout the day. The practice itself is safe when proper protocols are followed, but requires consistent monitoring with calibrated thermometers and staff trained in time-temperature management.
A score of 41 points places Guac Time well above the 28-point threshold for a Grade C designation. Under the NYC grading system, restaurants that receive a Grade C on an initial inspection are typically offered the opportunity to be re-inspected, and the restaurant may post the grade or choose to wait for an adjudication hearing.
Inspection History
No prior inspection history is available for Guac Time in the DOHMH public database. This may indicate that the January 2026 inspection was the establishment's first recorded inspection cycle, or that earlier records are not reflected in the current dataset.
Understanding NYC Restaurant Grades
New York City assigns letter grades to restaurants based on the total violation points recorded during inspections. Each violation carries a set point value, with critical violations weighted more heavily than general (non-critical) violations:
- A: 0–13 points
- B: 14–27 points
- C: 28 or more points
Lower scores indicate fewer or less severe violations. A Grade C score of 41 reflects a significant departure from the Grade A threshold and indicates areas where the establishment needs to improve its food safety practices.
Restaurants that receive a B or C grade on an initial inspection are scheduled for a re-inspection, typically within 30 days. The restaurant's final posted grade is based on whichever inspection yields the better score.
Resources for Consumers
Diners can look up the latest inspection results for any NYC restaurant through the DOHMH restaurant inspection database, available at the city's official website. Inspection scores, violation details, and grade histories are public record and updated regularly as new data is released.
Anyone who experiences a foodborne illness after dining at a restaurant can report it to the city's 311 service line or through the 311 website and mobile app.
More About This Restaurant
View the full inspection history for Guac Time including all past inspections, violations, and grade changes.
Violations Documented — Jan 14, 2026
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. (Code 02C)
CRITICAL
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (Code 06D)
CRITICAL
Hot TCS food item not held at or above 140 °F. (Code 02B)
Non-Critical
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) (Code 16-04)
Non-Critical
Additional nutritional information statement not posted, or additional nutritional information not provided (Code 16-06)
Non-Critical
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) (Code 16-04)
Non-Critical
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) (Code 16-04)
Non-Critical
Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) (Code 16-04)
CRITICAL
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (Code 06C)
Non-Critical
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (Code 10B)
Non-Critical
Additional nutritional information statement not posted, or additional nutritional information not provided (Code 16-06)
CRITICAL
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours. (Code 02C)
Non-Critical
Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical
Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized. (Code 16-03)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. (Code 10B)
CRITICAL
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
Non-Critical
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (Code 10F)
Non-Critical
Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults) (Code 16-04)