Queens, NY — Guac Time Mexican Grill on Liberty Avenue received a Grade C rating after NYC Department of Health and Mental Hygiene inspectors documented multiple critical violations during a routine inspection conducted on December 18, 2025. The establishment received a score of 53 points, placing it in the Grade C category requiring public health notice.
Inspectors cited the Tex-Mex restaurant for 26 critical violations and 17 non-critical violations during the visit. The inspection data was released to the public on December 26, 2025, following standard DOHMH processing procedures.
What Inspectors Found
Health inspectors documented multiple pest control issues during their visit. Records show live roaches were found in the facility's food or non-food areas. Evidence of mice or live mice was also documented in the establishment. Additionally, inspectors cited the presence of filth flies or food/refuse/sewage associated flies in multiple areas of the restaurant, including house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies, and fruit flies.
Temperature control violations were recorded throughout the inspection. Cold time/temperature control for safety (TCS) food items were held above the required 41°F threshold. Inspectors also documented failures in proper cooling procedures, noting that TCS foods were not cooled by approved methods whereby internal temperature is reduced from 140°F to 70°F or less within two hours, and from 70°F to 41°F or less within four additional hours.
Food sourcing issues were identified during the inspection. Records indicate food from unapproved or unknown sources was present in the establishment. The restaurant also lacked a Food Protection Certificate holder in a manager or supervisor position for food operations, a requirement under NYC health regulations.
Equipment and sanitation deficiencies were noted. Dishwashing and ware washing procedures were found deficient in the cleaning and sanitizing of tableware, dishes, utensils, and equipment. The establishment was cited for conditions conducive to rodents, insects, or other pests. Multiple violations were recorded regarding missing original nutrition fact labels or ingredient labels for cooking oils, shortening, margarine, or food items sold in bulk.
Food Safety Context
These violations relate to fundamental food safety requirements established under NYC Health Code Article 81, which governs food service establishment operations. Temperature control requirements exist because bacteria multiply rapidly in the "danger zone" between 41°F and 140°F. The FDA Food Code establishes these temperature thresholds to prevent foodborne illness.
Pest presence in food establishments creates contamination risks. Rodents, insects, and flies can carry pathogens that transfer to food contact surfaces and food products. NYC regulations require establishments to maintain pest-free environments and eliminate conditions that attract or harbor pests.
The Food Protection Certificate requirement ensures that at least one supervisor has completed certified food safety training. This certificate demonstrates knowledge of proper food handling, temperature control, and sanitation practices.
Understanding NYC Restaurant Grades
New York City's restaurant grading system operates on a point-based scale where fewer points indicate better compliance:
- Grade A: 0-13 points
- Grade B: 14-27 points
- Grade C: 28 points or more
Guac Time Mexican Grill's score of 53 points falls into the Grade C category. Establishments receiving Grade C must post this grade prominently until a reinspection demonstrates improved compliance.
Inspection History
This was the first inspection record available in the DOHMH public database for this location. The establishment is located at 134-19 Liberty Avenue in Queens, NY 11419.
The inspection resulted in violations being cited, with the establishment remaining open pending corrective action and future reinspection.
Public Health Resources
The NYC Department of Health and Mental Hygiene conducts unannounced inspections of all food service establishments at least once annually. Inspection results are posted publicly at nyc.gov/health and must be displayed at the restaurant entrance.
Consumers can view current inspection results, violation histories, and grade information for any NYC restaurant through the DOHMH website. The department also operates a 311 hotline for reporting food safety concerns.
Restaurant operators who receive violations can request reinspection after correcting cited issues. Grade improvements require demonstration of sustained compliance with food safety regulations during follow-up inspections.
More About This Restaurant
View the full inspection history for Guac Time Mexican Grill including all past inspections, violations, and grade changes.
Violations Documented — Dec 18, 2025
CRITICAL
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL
Live roaches in facility's food or non-food area. (Code 04M)
CRITICAL
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL
Live roaches in facility's food or non-food area. (Code 04M)
CRITICAL
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)
Non-Critical
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. (Code 10G)
CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas. (Code 04L)
CRITICAL
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (Code 04A)
CRITICAL
Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site. (Code 03A)
Non-Critical
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (Code 08A)
CRITICAL
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. (Code 04N)
CRITICAL
Live roaches in facility's food or non-food area. (Code 04M)
CRITICAL
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (Code 02H)
Non-Critical
The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. (Code 16-02)