Diegos Burrito Factory
Last inspected: Jan 23, 2026
52
Score
An inspection on January 23, 2026, at Diegos Burrito Factory, located at 15514 Front Beach Road in Panama City Beach, Florida, resulted in a High Risk score of 52. The inspection documented four critical violations and one minor violation, including issues with food-contact surfaces, inadequate protection for self-service items, and temperature-controlled food. Previous inspections for this Mexican/Latin establishment have predominantly fallen into the medium-risk category.
8
Inspections
4
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
4 critical violations. 1 minor violation.
52
Oct 1, 2025
Routine - Food
3 major violations. 6 minor violations.
55
Apr 29, 2025
Routine - Food
2 minor violations.
90
Sep 9, 2024
Routine - Food
1 major violation. 4 minor violations.
74
Mar 13, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
61
Dec 5, 2023
Routine - Food
1 major violation. 1 minor violation.
86
Mar 6, 2023
Routine - Food
3 major violations. 2 minor violations.
67
Oct 28, 2022
Routine - Food
No violations found.
100
Violations — Jan 23, 2026 Inspection
Basic - Food-contact surface not smooth and easily cleanable. Holes worn into bottom of ice buckets.
14-13-4
High Priority - Self-service lemons lacking adequate sneezeguards or other proper protection from contamination. Manager put lid on container during inspection. **Corrected On-Site**
08B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 2 door cooler: flan 45F, tres leche 46F, per manager in cooler over night. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under make table: Al pastor 82F, cooked onion/pepper mix 84F, cooked corn 83F, per operator cooked approximately 4 hours ago. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 2 door cooler: flan 45F, tres leche 46F, per manager in cooler over night. See stop sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under make table: Al pastor 82F, cooked onion/pepper mix 84F, cooked corn 83F, per operator cooked approximately 4 hours ago. See stop sale. **Warning**
03B-01-6
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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