Burritacos Chihuahua
Last inspected: Dec 4, 2025
78
Score
Across the available record, Burritacos Chihuahua has 11 inspections on file, the first dated 2022. The most recent report on file is from Dec 4, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about eight violations before that.
Across the inspection history, “open dumpster lid” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 90, which Burritacos Chihuahua's 78 doesn't quite reach. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Mold and mildew cleaner and oven cleaner stored hanging Fromm shelf next to lemon juice. Employee placed chemicals on chemical shelf. **Corrected On-Site**
41-10-4
Basic - Water leaking from pipe and/or faucet/handle. Left side of 3 compartment sink pipe leaking into pan on floor. **Repeat Violation**
29-11-4
Basic - Stored food not covered. Diced pork and diced chicken stored in upright cooler not covered. Employee covered food with lids. **Corrected On-Site** **Repeat Violation**
08B-12-5
78
Oct 28, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Open dumpster lid. Both dumpster lids open. **Repeat Violation**
33-16-4
Basic - Stored food not covered. Upright cooler- diced pork diced chicken not covered.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Upright white freezer- tilapia. Pork, salmon not labeled. **Repeat Violation**
02D-01-5
78
Feb 13, 2025
Routine - Food
No violations found.
100
Feb 11, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. **Repeat Violation**
01B-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reheating diced beef. ( inspector checked temp 169F) **Repeat Violation**
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Blood in bottom of upright cooler.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bags of, chicken, beef, pork and tilapia bagged/portioned with out labels and stored in upright freezer. **Repeat Violation**
02D-01-5
50
Aug 16, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 125F (7:30-10:00). Reheated chicken 194F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
53A-05-6
Intermediate - No soap provided at only handwash sink.
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Bucket of salsa being portioned stored on floor at front counter.
08B-38-4
Basic - Garbage on the ground and/or pad around both dumpsters. **Repeat Violation**
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table cutting board on cook line.
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Multiple Cutting boards have cut marks and is are no longer cleanable. **Repeat Violation**
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Open dumpster lid. Both dumpster lids open. **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- portioned chicken 30F in prep sink no running water.
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on food contact surface at front counter next to crock pot. **Repeat Violation**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Portioned chicken, beef and pork stored in upright freezers not labeled. **Repeat Violation**
02D-01-5
37
Apr 3, 2024
Routine - Food
No violations found.
100
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Empanada 109F (7:00-10:10), refried beans 117F (7:09-10:10) reheated- empanada 179F, refried beans 181F. **Corrected On-Site**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees unable to provide training certificates and unable to understand English even with using electronic translator. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Unable to view, employees do not under stand English even with electronic translator.
11-26-1
Basic - Cardboard used to line food-contact shelves in side reach in coolers at front counter.
14-05-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use at front counter and near refried bean steam well on cutting board.
21-10-4
Basic - Water leaking from pipe and/or faucet/handle under hand wash sink in kitchen . Pan under sink to catch water.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Upright- tilapia, pork, crab meat. Upright- diced beef, diced chicken, cut pork. All Food prepped and re bagged with no labels and stored in both upright freezers. **Repeat Violation**
02D-01-5
50
Aug 17, 2023
Routine - Food
No violations found.
100
Aug 16, 2023
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30). Manager reheated chicken on grill to 174F and beef empanada in oven to 171F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. **Repeat Violation** **Warning**
01B-02-5
High Priority - Employee washed hands with cold water at prep sink.
12A-19-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30).
05-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Plumbing system in disrepair. No running water at only hand wash sink. **Warning**
29-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cook line.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Multiple bags of food not labeled in upright freezer. **Repeat Violation**
02D-01-5
Basic - Ceiling tile missing to left of hood in cook kitchen over food trays and steam well.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Reach in cooler drawers 51.2 ambient.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Let hot water Handle missing at prep sink .
29-09-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave plate soiled.
22-08-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
25
Dec 16, 2022
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot holding At front counter- chicken quarters 124F, cut chicken mix 117F ( 9:30-1:38 ). Cold holding- drawers- shell eggs 49F, chicken 49F, beef 49F, pork 50F, ham 50F ( 9:30-1:15 ) recheck- shell eggs 48F, chicken 47F, beef 47F, pork 48F, ham 48F (1:15-1:50). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- drawers- shell eggs 49F, chicken 49F, beef 49F, pork 50F, ham 50F ( 9:30-1:15 ). All items moved to freezer to reduce temperatures, recheck- shell eggs 48F, chicken 47F, beef 47F, pork 48F, ham 48F (1:15-1:50). See stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding At front counter- chicken quarters 124F, cut chicken mix 117F ( 9:30-1:38 ). See stop sale. **Repeat Violation** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottles with chemical hanging off food shelf.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with multiple buckets.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles with yellow chemical not labeled. **Repeat Violation**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-13-4
Basic - Garbage on the ground and/or pad around dumpster. Paint cans/ buckets stored on ground around dumpster. **Repeat Violation**
33-19-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse stored on food contact shelf near front counter. **Repeat Violation**
40-06-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles soIiled.
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Cashier eating chips on line near hot holding food.
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in sugar.
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Rice, pinto beans, sugar and multiple other spices stored in plastic bins not labeled.
02D-01-5
Basic - Soiled dry wiping cloth in use in multiple areas through out kitchen. **Repeat Violation**
21-10-4
21
Oct 4, 2022
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
Frequently Asked Questions
When was Burritacos Chihuahua last inspected?
The most recent health inspection at Burritacos Chihuahua on file is from Dec 4, 2025. The public record contains 11 inspections in total.
What is the most common violation at Burritacos Chihuahua?
Across the inspection record, “open dumpster lid” has been cited six times, more than any other issue at Burritacos Chihuahua.
How does Burritacos Chihuahua compare to other restaurants in Destin?
Burritacos Chihuahua most recently scored 78 out of 100, which is lower than the Destin average of 90.
Has Burritacos Chihuahua's inspection record improved over time?
Yes. Recent inspections at Burritacos Chihuahua have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Burritacos Chihuahua means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Burritacos Chihuahua inspected?
Based on the inspection history on file, Burritacos Chihuahua is inspected around three times per year on average.
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