Crazy Burrito
Last inspected: Mar 9, 2026
43
Score
Going back to 2022, Crazy Burrito has eight inspections in the public record. The most recent visit was on Mar 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded four times.
By comparison, the average Tampa facility scores 79, putting Crazy Burrito on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Remade sanitizer and tested 200ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 500+ppm for multiple buckets. Helped employee to remade sanitizer to 200ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple large food containers stored in handwash sink at prep kitchen. Employee removed items from handwash sink at time of inspection. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quaternary Ammonium (QAC) test Kit. **Warning**
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. **Warning**
53B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. On chest freezer at prep kitchen. **Warning**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's opened bottled water stored on prep table while prepping food. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweaters stored on a bag of rice in dry food storage room. Employee removed sweaters. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezers. **Warning**
14-69-4
43
Sep 15, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over shredded lettuce and Pico de Gallo in walk-in cooler. Recommended employee to rearrange items as soon as possible.
08A-05-6
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.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloth stored in handwash sink by three-compartments sink. Employee removed. **Corrected On-Site**
31A-11-4
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. 3 food employees have no proof of training.
53B-01-5
Intermediate - No soap provided at handwash sink. At cook line. Recommended employee to refill hand soap as soon as possible.
31B-03-4
Basic - Duct tape used to repair nonfood-contact surface. Chest freezer handle.
14-71-4
Basic - Food not stored at least 6 inches off of the floor. A container of diced onion stored on floor in walk-in cooler. 2 bags of rice and a case of fry oil stored on floor in dry food storage room. Recommended employee to move food items to shelves as soon as possible.
08B-47-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. At cook line.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in handwash sink.
21-12-4
47
Apr 3, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled drinks in walk in cooler at time of inspection.
08A-11-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained, cutting board on steam table is stained at time of inspection.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bathroom. Operator had employee replace during inspection. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on shelf with canned foods for customers at time of inspection.
40-06-5
Basic - Hole in or other damage to wall. Observed missing wall panel, hole in wall in dry storage at time of inspection.
36-24-5
64
Aug 6, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed a measuring cup and tongs store in hand sink Corrected observed employee remove **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of microwave Corrected -observed employee remove **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on dry storage shelf above vinegar Corrected -observed employee remove **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on storage shelf
24-08-4
Basic - Hole in or other damage to wall. Observed hole in wall in dry storage room
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Observed two pairs of tings stored on oven handles on cookline Corrected -observed employee remove **Corrected On-Site**
10-20-4
70
Jan 23, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 4 cans of Sysco Fancy Tomato Ketchup dented on storage shelf
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked rice stored in non food grade bags in walk-in cooler
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (58F - Cold Holding) Observed manager place in walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed steak and rice with no date mark in walkin cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with leach not labeled Corrected -observed employee label **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach on sticky pest control device Observed operator discard pest control device, manager cleaned and sanitized area
35A-06-4
Basic - Dead roaches on premises. 3 dead roaches on floor behind ice machine Observed manager discard dead roaches, clean, and sanitize area **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cleaned plastic containers on storage shelf in dish area
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil and 4 containers of pickles stored on floor in dry storage area
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles Corrected observed employee remove **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Observed mop sink leaking Manager fixed mop sink **Corrected On-Site**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee place in sanitizer bucket **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife store between cookline reach-in cooler and prep table Corrected observed employee remove **Corrected On-Site** **Repeat Violation**
10-17-4
35
Jul 13, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork reheated in steam well over 2 hrs at 111°, corrected action taken , inspector had manager reheat pork on cooks line to 165° and place in steam well, (hot holding). **Corrective Action Taken**
03E-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up 0 ppm of chlorine, corrected, 200 ppm of quaternary . **Corrected On-Site**
22-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher placing dirty dishes in three compartment sink and removing clean dishes with no hand washing between task, discussed with manager proper hand washing procedures. **Corrected On-Site**
12A-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle not labeled in dish wash area .
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream sauce , made in house salsa ,black beans , all held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed Employee drinking on cooks line . **Repeat Violation**
12B-02-4
Basic - Food stored on floor. Food stored on floor in walk in cooler . **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between equipment on cooks line, corrected, employee removed knife during inspection. **Corrected On-Site**
10-17-4
Basic - Ripped/worn tin foil used as shelf cover. Foil used as shelf covering bottom of prep table in disrepair .
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
41
Jan 6, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Toilet Rooms Maintained
FL-53
78
Jul 13, 2022
Routine - Food
3 critical violations. 1 major violation. 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. Refried beans 124°, corrected action taken inspector had operator reheat retired beans . **Corrective Action Taken**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink set with 0 ppm of chlorine, corrected , operator removed placed sanitizer in last sink , corrected to 100 ppm . **Corrected On-Site**
22-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no hand washing, corrected action taken, inspector discussed with operator proper hand washing procedures when changing gloves. **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made in house , beef thong , Carnitas, guacamole all held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table on cooks line, corrected , operator discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Foods stored on floor at walk in cooler.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ripped/worn tin foil used as shelf cover. Foil used as shelf covering torn and with old debris on shelf on cooks line .
14-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
45
Frequently Asked Questions
When was Crazy Burrito last inspected?
The most recent health inspection at Crazy Burrito on file is from Mar 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Crazy Burrito?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at Crazy Burrito.
How does Crazy Burrito compare to other restaurants in Tampa?
Crazy Burrito most recently scored 43 out of 100, which is lower than the Tampa average of 79.
Has Crazy Burrito's inspection record improved over time?
Results have been roughly steady. Inspections at Crazy Burrito have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Crazy Burrito means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Crazy Burrito inspected?
Based on the inspection history on file, Crazy Burrito is inspected around two times per year on average.
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