Chubby Burrito
Last inspected: Mar 12, 2026
100
Score
Across the available record, Chubby Burrito has 12 inspections on file, the first dated 2022. The most recent visit was on Mar 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 14 violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Compared to the broader Jacksonville restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
No violations found.
100
Feb 24, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only manager expired on 2/1/26, Miguel Soriano, took test on 2-1-21 **Warning** - From follow-up inspection 2026-02-24: Hasn't taken test yet **Time Extended**
53A-07-6
90
Feb 17, 2026
Routine - Food
2 critical violations. 6 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers 122f rice, 130f beans, 88f pork and chicken in warmer since 10:10am, it's 12:25pm, employee reheated them rapidly on stove and microwave to 165f, water in warmer at 161f, he didn't take temperatures, explained to employee **Corrected On-Site** **Warning**
03E-02-5
High Priority - Employee washed hands with no soap. Employee rinsed hands with gloves on only after touching raw fish then stirring beans, explained to him and he washed hands properly again **Corrected On-Site**
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink, explained to him and he washed hands again in hand sink, between raw fish and stirring beans **Corrected On-Site**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Employee could not find it, emailed one **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food weight with grease build up on bottom and top and interior of chips container with grease build up on
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only manager expired on 2/1/26, Miguel Soriano, took test on 2-1-21 **Warning**
53A-07-6
Intermediate - Probe thermometer not used to ensure proper food temperatures. When reheating foods
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. Cooked beef yesterday morning
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. Couldn't find it
50-09-4
Basic - Equipment in poor repair. Gasket torn in prep reach in cooler
14-11-5
Basic - Food stored on floor. Oil jug by triple sink and container with chips **Repeat Violation**
08B-38-4
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Window and back door opened, no screens
35B-14-4
Basic - No Heimlich maneuver/choking sign posted. Could not find it, emailed one **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available. Could find it
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top and side of grill has grease build up, gasket with black build up in prep cooler **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Base of handle dripping in triple sink **Repeat Violation**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Brown powder in shelf by window, cinnamon sugar per employee
02D-01-5
26
Jul 10, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs/personal on shelf above drinks, manager rearranged **Corrected On-Site**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed a tortilla for taco, explained to him and he discarded taco and put on gloves **Corrected On-Site**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager picked something from floor then put on gloves and grabbed tortilla, explained to him and he washed hands, discarded tortilla **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing a tray, explained to him
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to fill up, for cooked meat
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. More than 2 months here but it's her last day today,
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager connected water heater **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base on handles at triple sink faucet area
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Base on handle at triple sink
29-11-4
Basic - Food stored on floor. Oil jog **Repeat Violation**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for sauce container
14-38-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink
12B-12-5
33
Mar 4, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Oct 22, 2024
Routine - Food
4 critical violations. 7 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f rice on warmer, employee reheated it to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in bucket, test strip almost black, employee diluted it to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw-personal eggs on shelf above tomatoes in upright cooler, employee rearranged **Corrected On-Site**
08A-05-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in hand sink, employee moved them **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Doesn't turn on
05-08-4
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. For one employee here more than 2 months **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for 2 months
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Under hand sink, employee stated it's chlorine **Repeat Violation**
41-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior of door in prep reach in cooler
14-36-5
Basic - Plumbing system in disrepair. Hand sink pipe pulled out, employee moved fixed it **Corrected On-Site**
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on bottom corner of prep reach in cooler
23-03-4
Basic - Food stored on floor. Oil jug
08B-38-4
Basic - Equipment in poor repair. Gasket torn in prep cooler
14-11-5
Basic - No copy of latest inspection report available. Owner arrived and showed it to me **Corrected On-Site**
51-18-6
Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. No screen on open window or on open rear door
35B-14-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in water, 43f, employee placed it in reach in cooler **Corrective Action Taken**
06-01-5
17
Apr 18, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f pork above fill line in warmer, employee moved to another container **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheese on counter, explained time as public health control, write on time list **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. For new employee
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times for foods but no procedures, emailed one
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine by triple sink
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On spice
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep unit, employee moved it **Corrected On-Site**
12B-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
47
Jul 20, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp (83F - Cold Holding); cooked beef (89F - Cold Holding), both items stored sitting on cutting board at ware washing area, place there approximately 30 mins ago from reach in cooler as per manager after preparing orders. Manager place back in reach in cooler shredded cheese (63F - Cold Holding), stored in upright reach in fridge next to service window. Place there approximately 3 hours ago from purchase in store as per manager. No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket. Manager place cheese in different reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Squeeze bottle stored in hand wash sink. Moved by manager. **Repeat Violation**
31A-11-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table reach in cooler is stained
22-02-4
Basic - Equipment in poor repair. Upright right reach in cooler fridge with stored drinks has torn gasket **Repeat Violation**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright fridge reach in cooler next to service window No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket.
05-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In upright fridge reach in cooler next to service window No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket.
14-74-7
Basic - Duct tape used to repair nonfood-contact surface. Interior of reach in cooler fridge door with duct tape holding together railings **Repeat Violation**
14-71-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
13-03-4
47
May 10, 2023
Routine - Food
No violations found.
100
Jan 24, 2023
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
29
Sep 7, 2022
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 75f chicken, 80f chorizo, pork, 118f steaks cooked at 10am and left at room temperature to cool down, it is 1:16pm operator discarded it, stop sale **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and rinsed knife only and placed it as clean, explained to her and she placed it back in triple sink **Corrective Action Taken** **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo and beef on shelf above cooked shrimp and cheese, employee rearranged reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f raw fish in white cooler, my probe reading 55f, since 9 am, stop sale **Warning**
03A-02-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Didn't know minimum cooling temperature
53A-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. In proper dish washing
53B-15-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Left at room temperature **Warning**
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - No screen in window torn/in poor repair. Open window in back of truck
36-60-5
35
Frequently Asked Questions
When was Chubby Burrito last inspected?
The most recent health inspection at Chubby Burrito on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Chubby Burrito?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Chubby Burrito.
How does Chubby Burrito compare to other restaurants in Jacksonville?
Chubby Burrito most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Chubby Burrito's inspection record improved over time?
Yes. Recent inspections at Chubby Burrito have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Chubby Burrito 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 Chubby Burrito inspected?
Based on the inspection history on file, Chubby Burrito is inspected around three times per year on average.
Nearby Restaurants