Crazy Burrito Authentic Mexican Grill IV
Last inspected: Apr 21, 2026
86
Score
Going back to 2022, Crazy Burrito Authentic Mexican Grill IV has 10 inspections in the public record. Crazy Burrito Authentic Mexican Grill IV was last inspected on Apr 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to six violations per visit.
“Establishment has no written procedures for employees” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Dunedin restaurant scores 74. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cilantro avocado crema sauce (54F - Cold Holding) Operator moved to other cooler with more ice that opens less, and covered containers with ice to cool. **Corrective Action Taken**
03A-02-5
86
Apr 2, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
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. Emailed operator form HR 5030-104
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits in location **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance in ice machine. Operator cleaned and sanitized ice machine during inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza stored above produce for customers in reach in cooler in back prep area. Operator moved pizzas to proper location. **Corrected On-Site**
08B-49-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves in kitchen
14-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Operator had employee remove watch. **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Door of reach in cooler on cook line in disrepair.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of deep fried on cook line. Operator moved tongs. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler has rust pitted.
14-33-4
58
Dec 16, 2025
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink set up with quaternary sanitizer testing at 500+ PPM. The employee diluted the chemical with water. Quaternary is now testing at 200 PPM. **Corrected On-Site**
41-18-4
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. Emailed person in charge DBPR Clean-Up of Vomiting and Diarrheal Events form during the inspection. The establishment carries chlorine onsite. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler and near hot holding steam wells on cook line.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink across from three compartment sink.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler and near hot holding steam wells on cook line.
14-09-4
Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line missing cold water handle.
29-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance.
22-20-5
50
Jul 24, 2025
Food-Licensing Inspection
No violations found.
100
Jan 24, 2025
Routine - Food
No violations found.
100
Aug 8, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand wash sink. Operator removed the pan from the hand wash sink. **Corrected On-Site**
31A-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees involved in food preparation not wearing hair restraints. Discussed the importance of wearing hair restraints
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all food removed from its original container.
02D-01-5
82
Sep 25, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on wire shelf with food. Operator removed cell phone **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Buckets containinf dried peppers stored on the floor under prep table. Discussed the need to store all food a minimum of 6" off the floor.
08B-38-4
90
Jul 6, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 48F cold hold, operator discarded by choice
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored in box with disposable cups. Operator removed stainless steel cleaner. No contamination observed **Corrected On-Site**
41-10-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container not labeled with common name.
02D-01-5
70
Feb 8, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cilantro stored in black garbage bag after washing, cilantro wrapped in paper towel. Discussed with operator the need to use materials approved for food contact for food storage.
14-31-5
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. Information provided to operator via email. Discussed with operator
11-27-4
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. Information and hand out provided to operator via email
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on cook line 85F. Discussed the need to use water that is a minimum temperature of 135F to store in use utensils. Operator removed utensils from standing water.
10-07-4
67
Oct 11, 2022
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Frequently Asked Questions
When was Crazy Burrito Authentic Mexican Grill IV last inspected?
The most recent health inspection at Crazy Burrito Authentic Mexican Grill IV on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Crazy Burrito Authentic Mexican Grill IV?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Crazy Burrito Authentic Mexican Grill IV.
How does Crazy Burrito Authentic Mexican Grill IV compare to other restaurants in Dunedin?
Crazy Burrito Authentic Mexican Grill IV most recently scored 86 out of 100, which is higher than the Dunedin average of 74.
Has Crazy Burrito Authentic Mexican Grill IV's inspection record improved over time?
No. Recent inspections at Crazy Burrito Authentic Mexican Grill IV have averaged around six violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Crazy Burrito Authentic Mexican Grill IV 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 Crazy Burrito Authentic Mexican Grill IV inspected?
Based on the inspection history on file, Crazy Burrito Authentic Mexican Grill IV is inspected around three times per year on average.
Nearby Restaurants