[Editor’s note: The report mentioned here is from inspections conducted on July 28 and may not represent the future health inspection status of the food establishments.]
The Philadelphia Department of Health conducted a routine health inspection at Holy Guacamoly on July 28. The restaurant voluntarily stopped food operations following the inspection. The inspection report identified multiple violations, including improper food storage, blocked handwashing sinks, and unlabeled insecticides.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Holy Guacamoly
When: July 28, 2026
Where: 1722 Sansom St, Philadelphia, PA 19103, United States
Holy Guacamole is a popular Mexican grill known for serving freshly made dishes. According to the inspection report, the violations included the following:
- The report stated that the food establishment should have at least one employee with a valid Food Establishment Personnel Food Safety Certificate present on-site during all operating hours. An application for the same was emailed to the restaurant during the inspection.
- The PIC did not have adequate knowledge of the proper 3-bay warewashing sink procedure to wash with water, rinse with clean water, and then sanitize.
- Handwashing sinks in the preparation and warewashing areas were blocked by food equipment and were inaccessible for use. The equipment was relocated to one of the two sinks. Soap was also not available at the handwashing sink in the back of the food preparation area. Soap was provided during the inspection. A handwashing sink was not conveniently available at the front food preparation counter.
- Expired milk was found in the walk-in cooler and was discarded during the inspection. Uncovered food items were also noted in the walk-in cooler and under the counter refrigerator.
- The 3-bay warewash sink’s quaternary ammonium concentration in the sanitizing solution was measured at 100 ppm, instead of 200 ppm as per the guidelines. The sanitarian advised the PIC to stop using the dispenser until it was repaired and to use quaternary ammonium tablets in the meantime.
- The report noted that the wiping cloths were stored in a sanitizer bucket with a sanitizer concentration of 0 ppm. The staff was advised to prepare fresh sanitizer during the inspection.
- The restaurant stored beef at 51°F and chicken at 47°F, above the required cold-holding temperature of 41°F or below. Beef was relocated to the chest freezer to bring food temperatures down, and the chicken was chilled at the correct temperature.
- Cheese was stored at 55°F instead of 45°F or below. The cheese was relocated during the inspection.
- Potentially hazardous, ready-to-eat food like tres leches cake was prepared in a food facility and was stored for more than 48 hours in the refrigerator without a marked date. The food item was also not labeled properly with the product name, ingredient statement, net weight, distributed by statement, or nutritional facts.
- Unlabeled insecticides, Raid ant and roach killer, were kept in the food facility for use in the front food preparation area.
- Hot foods were found in the walk-in cooler before being properly cooled down.
- Temperature-measuring devices to ensure proper temperatures of equipment were not available or readily accessible in all refrigerators. The walk-in cooler did not keep temperatures of 41°F or below.
- Bulk food ingredient storage containers were not labeled with the common name of the food.
- An insect control device (fly paper) was located in the refrigerator across from the walk-in cooler. The report stated that the insect control device could contaminate food, equipment, or utensils.
- Soiled cardboard was found on the shelving under the preparation tables and on wire shelving in the walk-in cooler. The shelving was not smooth and was not easy to clean.
- Heavy accumulation of food residue and debris was found under the griddle, on the sides of food equipment, inside storage cabinets, on walk-in cooler wire shelving and walk-in cooler floor, and under preparation tables. Food residue accumulation was also noted along the refrigerator drawer door frame.
- Ice buildup was observed on interior surfaces of the chest freezer, and food residue was found on walls in the food preparation area and warewashing area. Food debris was observed on the floor throughout the restaurant. Grease was observed on the floor under and behind cooking equipment.
- One of the four lights was not operational under the ventilation hood. HVAC registers had static dust and grime accumulation.
- The new front food preparation area and service counter were opened before the required plans were reviewed and approved. The plans were submitted on July 21, 2026; however, the work had already started. The report stated that a complete plan review application with detailed, scaled plans must be submitted to the Office of Food Protection for approval before construction begins.
A detailed inspection report is available here.
Follow-Up Inspection
The restaurant voluntarily decided to stop food operations and close its doors following the inspection. The inspectors also found no valid food license. A follow-up inspection will be conducted to assess its condition before it can resume operations.
