Tijuana Flats Burrito Co.
Last inspected: Feb 11, 2026
45
Score
The Tijuana Flats Burrito Co. at 76 E Merritt Island Cswy #104 in Merritt Island, FL, underwent a high-risk inspection on February 11, 2026, with a score of 45. This inspection identified eight violations, including two critical, four major, and two minor issues, with a repeat violation noted for cold-held food above 41 degrees Fahrenheit. Previous inspections for this Mexican/Latin establishment have predominantly fallen into the medium-risk category.
8
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
45
Jul 28, 2025
Routine - Food
1 critical violation. 1 major violation.
78
Jan 2, 2025
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
45
Sep 20, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
50
Mar 4, 2024
Routine - Food
2 major violations. 3 minor violations.
70
Oct 16, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
70
Feb 14, 2023
Routine - Food
1 critical violation. 3 minor violations.
74
Aug 22, 2022
Routine - Food
2 critical violations. 2 minor violations.
67
Violations — Feb 11, 2026 Inspection
Basic - Building components, attachments or fixtures in poor repair. Hole in wall to right of hand wash sink at front counter. Ceiling tile not properly seated over forward expo line.
36-51-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves have an accumulation of mold like substances
23-03-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on make line cut tomatoes (48F - Cold Holding). **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on make line cooked beef (129F - Hot Holding); cooked chicken (112F - Hot Holding). Operator reheated all products to over 165°F. **Corrected On-Site**
03B-01-6
Intermediate - Equipment drain line draining into handwash sink. Against back wall of cook line does
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. On cook line being used to fill pitcher of water
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Against back wall of cook line. Manual feeder jams
31B-05-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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