Tijuana Flats Burrito Co
Last inspected: Oct 8, 2025
55
Score
Public records show nine inspections at Tijuana Flats Burrito Co stretching back to 2022. The most recent visit was on Oct 8, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
Tijuana Flats Burrito Co's latest score of 55 falls below the Tampa average of 79. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Oct 8, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet splitter added to mop sink faucet. **Repeat Violation**
29-42-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on front line cook soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Emergency eye rinse faucet attached to Employee handwash sink adjacent to front registers.
31A-11-4
Basic - Food stored on floor. Bin for chips stored on kitchen floor on front line. Employee relocated chip bin to Ana proved location during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. 3 unlabeled squeeze bottles with liquid on front line cook.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
55
Apr 21, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 104F. Operator reheated to 165F during time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer at splitter, located at mop sink.
29-42-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rust stains on metal screws inside ice machine. Cutting board on front line cook Reach in cooler. **Repeat Violation**
22-02-4
Basic - Food stored on floor. Bin for chips stored on kitchen floor on front line. Operator relocated to an approved location during time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine bin and on bin lid. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal drinks on front line prep table. Operator relocated drinks during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe 1 employee on front line cook without hair or beard restraint while preparing food. Discussed with operator.
13-03-4
50
Dec 26, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
22-02-4
Intermediate - No soap provided at handwash sink near rice cookers in kitchen.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - Floor soiled/has accumulation of debris under grill.
36-73-4
Basic - Food stored on floor. Oil on floor in kitchen. Employee relocated. **Corrected On-Site**
08B-38-4
70
Mar 1, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In beer cooler at front service counter. **Warning** - From follow-up inspection 2024-03-01: Water observed in beer cooler at time of callback **Time Extended**
29-49-6
95
Feb 28, 2024
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drank from cup with no lid, then discarded drink and put on gloves to work with food on cook line without wash hands. Discussed proper handwash procedures with manager. **Warning**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies at front service area. 2 live flies at mop sink area. 2 live flies under three compartment sink. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler - Cold holding: cooked rice 47 F, diced tomato 46 F, shredded cabbage 47 F, shredded cheese 47 F. Reach-in cooler on cook line - Cold holding: fresh pico 47 F, guacamole with tomato 46 F, shredded 3-cheese 48 F, diced tomato 48 F, shredded lettuce 50 F. **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle with cleaning chemical stored on reach-in cooler at cook line. Operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at three compartment sink area and cook line. No soap provided at handwash sink. Handwash sink at end corner of cook line. **Warning**
31B-02-4
Basic - Floor area(s) covered with standing water. Under food equipment storage shelves. Under reach-in cooler on cook line. Under three compartment sink. **Warning**
36-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observe wet mop stored in mop bucket by mop sink. **Warning**
42-01-4
Basic - Standing water in bottom of reach-in-cooler. In beer cooler at front service counter. **Warning**
29-49-6
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. Observed employee drinking from cup with no lid on cook line. Employee discarded drink. **Corrected On-Site** **Warning**
12B-12-5
Basic - Dead roaches on premises. 2 dead roaches inside the reach-in cooler holds bottled sauces on cook line next to handwash sink. 1 dead roach on floor by mop sink. **Warning**
35A-03-4
39
Sep 18, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quats - From follow-up inspection 2023-09-18: **Time Extended**
16-37-1
90
Jul 19, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Cold holding: raw shrimp 53 f cook rice 44 f operator placed in freezer
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 100 ppm **Corrected On-Site** **Repeat Violation**
22-43-4
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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Michael Williams
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quats
16-37-1
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. Provided for management. Manager signed and multiple employees signed. **Corrective Action Taken**
11-26-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Reach in cooler on prep line in cheese and tomato's operation removed **Corrected On-Site**
10-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed
12B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm **Corrected On-Site**
21-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer exterior soiled
23-03-4
39
Jan 18, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
41
Jul 13, 2022
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler on main prep line.mozzarella cheese 45 f cut lettuce 45 f guacamole 45 f operator moved to reach in freezer 2nd temp at 43 f **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice did not cool from 135 f to 70 f within two hours. Cook rice cooked off at 9:30 1st temp was at 78 f around 2:00:pm no temperatures taken by operator.
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Discussed with operator the importance of washing hands after touching phone. **Corrective Action Taken**
12A-09-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0 ppm retested to 200 ppm. **Corrected On-Site** **Repeat Violation**
22-43-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice did not cool from 135 f to 70 f within two hours. Cook rice cooked off at 9:30 1st temp was at 78 f around 2:00:pm no temperatures taken by operator
03D-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink.
12A-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-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. Observed 2 employee training.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice bin. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Queso cheese in bucket on floor. Employee removed from floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.
23-03-4
29
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 Oct 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Tijuana Flats Burrito Co?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Tijuana Flats Burrito Co.
How does Tijuana Flats Burrito Co compare to other restaurants in Tampa?
Tijuana Flats Burrito Co most recently scored 55 out of 100, which is lower than the Tampa average of 79.
Has Tijuana Flats Burrito Co's inspection record improved over time?
No. Recent inspections at Tijuana Flats Burrito Co have averaged around seven violations per visit, up from roughly four 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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