A

Guac Time

153 Grand Street, Brooklyn, NY 11249

Tex-Mex North Side-South Side (718) 744-0051

Grade A · as of Apr 26, 2026

Guac Time was last inspected on April 26, 2026 with a result of “Violations were cited in the following area(s)”. Inspectors found 3 violations.

Latest inspection

April 26, 2026 · Calorie Posting · Re-inspection

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Result: Violations were cited in the following area(s)

3 paperwork
  • PaperworkNutrition labeling

    Additional nutritional information statement not posted, or additional nutritional information not provided

  • PaperworkNutrition labeling

    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.

  • PaperworkNutrition labeling

    Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

ABJan 14, 2026: 414126/01Apr 26, 2026: 121226/04
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

4 inspections on record

  1. A 12 points (A range)

    Pre-permit (Operational) · Re-inspection

    2 critical Show violations
    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      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.

  2. 41 41 points (C range)

    Pre-permit (Operational) · Initial Inspection

    Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

    5 critical3 general Show violations
    • CriticalFood temperature

      Hot food was being held below 140°F, where bacteria can grow.

      Official wording (code 02B)

      Hot TCS food item not held at or above 140 °F.

    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      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.

    • CriticalHygiene & sanitation

      Surfaces that touch food weren’t properly washed and sanitized.

      Official wording (code 06D)

      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    • CriticalHygiene & sanitation

      Wiping cloths were dirty or not kept in sanitizing solution.

      Official wording (code 06F)

      Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

    • CriticalFood temperature

      Previously cooked food wasn’t reheated to 165°F before being served hot.

      Official wording (code 02C)

      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.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      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.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were poorly built or maintained.

      Official wording (code 10G)

      Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      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.

  3. –

    Calorie Posting · Initial Inspection · Violations were cited in the following area(s)

    3 paperwork Show violations
    • PaperworkNutrition labeling

      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.

    • PaperworkNutrition labeling

      Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)

    • PaperworkNutrition labeling

      Additional nutritional information statement not posted, or additional nutritional information not provided

More in North Side-South Side

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.