Tijuana Flats Burrito Co
Last inspected: Feb 25, 2026
70
Score
Tijuana Flats Burrito Co has been inspected nine times since 2022. The latest inspection on file is from Feb 25, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 10 violations earlier in the record.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up six times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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.Manager will order certificates today.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain cutting board manager provided work order for cutting boards, Corrective Action Taken** **Corrective Action Taken**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles on cook line stained.
36-34-5
Basic - Drain cover(s) missing on mop sink. Replaced by manager **Corrected On-Site**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored over deli containers , removed by manager **Corrected On-Site**
40-06-5
70
Oct 13, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at dish area **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles around kitchen .
36-34-5
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 drink located on prep table that has rice, diced jalapeño **Corrected On-Site**
12B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a bracelet . **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing orders with no beard guard **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall on servers station
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quat sanitizer over 500 , rechecked 500
21-08-4
64
Feb 12, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
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
41
Oct 17, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-17: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-10-17: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above prep tables by chip station. - From follow-up inspection 2024-10-17: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep tables by chip station. - From follow-up inspection 2024-10-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-10-17: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment, 3 compartment sink and dry storage shelves. - From follow-up inspection 2024-10-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink by cooks line hot water turned off due to leaking faucet. Operator turned on hot water. **Corrected On-Site** - From follow-up inspection 2024-10-17: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink and underneath. - From follow-up inspection 2024-10-17: **Time Extended**
36-27-5
64
Oct 16, 2024
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Numerous tcs foods in walk in cooler over 4 hours ranging from 50-59. Refried beans 52f Pork -53f Corn- 53f Cut cabbage- 52 Diced tomatoes- 58 **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Toilet cleaner and bleach stored next to food. Operator removed and stored on dry storage shelf. **Corrected On-Site**
41-10-4
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 forms to operator, operator printed and posted. **Corrected On-Site**
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. Emailed form to manager on duty, manager printed had employees acknowledge and sign. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. By 3 compartment sink.
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above prep tables by chip station.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep tables by chip station.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on prep table at entrance to back of the house.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment, 3 compartment sink and dry storage shelves.
36-73-4
Basic - Food stored on floor. 1 case of oil on the floor by cooks line.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. All employee hand sinks at back of the house.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters,container that holds chips, behind and side of all cooking equipment, and drying rack by 3 compartment sink.
23-03-4
Basic - Plumbing system in disrepair. Hand wash sink by cooks line hot water turned off due to leaking faucet. Operator turned on hot water. **Corrected On-Site**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink and underneath.
36-27-5
25
Apr 15, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Equipment in poor repair. Torn gasket in main table prep cooler
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in main prep cooler and gaskets in reach in freezer by 3 bay sink Chip containers sticky outside
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above ice machine and chip holder
36-34-5
74
Sep 18, 2023
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cooked chicken on walk in cooler. **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on ceiling tiles over cook line.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Drain cover(s) missing on mop sink. **Corrected On-Site** **Repeat Violation**
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Server wearing a bracelet. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.Manager and prep cook preparing food with no beard guard. **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.Manager cooking food orders with no hair restraint.
13-03-4
Basic - Ice scoop handle in contact with ice.Handle of serving spoon use to scoop cheese touching cheese. Handle of sour cream gun touching shredded lettuce.
10-08-5
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Single-service articles not stored inverted or protected from contamination.Bowls kept on cook line facing up. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Dust in wall in cook line. Debris on wall behind three bay sink.
36-27-5
52
Jan 10, 2023
Routine - Food
6 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
74
Aug 8, 2022
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris. Interior of chip bin.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water in hand wash sink at front counter and hand sink at servers area.
27-16-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Plumbing system in disrepair. Leaking water from back line pre sink.
29-08-4
Basic - Single-service articles improperly stored. Drink cups at front counter exposed to customer contamination. **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler.Standing water in front reach in cooler where kegs are stored.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware washing area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Cookline lowboy. **Corrected On-Site**
05-11-4
43
Frequently Asked Questions
When was Tijuana Flats Burrito Co last inspected?
The most recent health inspection at Tijuana Flats Burrito Co on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Tijuana Flats Burrito Co?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Tijuana Flats Burrito Co.
How does Tijuana Flats Burrito Co compare to other restaurants in Orlando?
Tijuana Flats Burrito Co most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Tijuana Flats Burrito Co's inspection record improved over time?
Yes. Recent inspections at Tijuana Flats Burrito Co have averaged around eight violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tijuana Flats Burrito Co means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tijuana Flats Burrito Co inspected?
Based on the inspection history on file, Tijuana Flats Burrito Co is inspected around three times per year on average.
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