Burritos Mexican Grill

104 E Northside Dr, Valdosta, GA 31602

Mexican / Latin

License: Food Service

Last inspected: Nov 5, 2025

Score

Low Risk

Burritos Mexican Grill has been inspected four times since 2024. The latest inspection on file is from Nov 5, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.

Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.

The most common issue across all inspections has been “proper cold holding temperatures”, showing up two times.

That falls roughly in the middle of the pack for Valdosta restaurants. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 5, 2025

Routine

1 minor violation. 1 corrected on site.

View 1 violation

12C - wiping cloths: properly used and stored (corrected on site)

Inspector notes: -Observed 2 wet wiping cloths stored on prep table in rear kitchen area near veggie prep area directly next to pan of shredded chicken, blender and can opener. -Observed wet wiping cloth stored on prep table directly next to cutting board during salsa pre. *COS, Wet Wiping cloths were placed in sanitizer upon request by employees.

511-6-1.04(4)(m)

Apr 30, 2025

Routine

1 major violation. 1 minor violation. 2 corrected on site.

View 2 violations

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: -Observed veggie chopper stored on top of rack containing cans in the rear kitchen area of the facility next to the stove containing TCS and non TCS food debris (Tomatoes, cilantro, etc.) *COS, Veggie chopper was washed rinsed and sanitized upon request by employee.

511-6-1.05(7)(b)

12C - wiping cloths: properly used and stored (corrected on site)

Inspector notes: -Observed Quat Sanitizer on shelf under front service food prep area (Make line) and Quat Sanitizer on crate near the rear hand wash sink in the rear kitchen area of the facility with chemical concentrations too low. Sanitizers appeared cloudy and soiled. *COS, Sanitizers were refreshed upon request by employee and were measured within proper chemical constraints of 200ppm-400ppm.

511-6-1.04(4)(m)

Oct 22, 2024

Routine

1 critical violation. 1 major violation. 2 corrected on site.

View 2 violations

6-1C - proper cooling time and temperature (corrected on site)

Inspector notes: -Observed multiple ziploc bags of pinto beans and black beans that were prepped yesterday (10/21/24) that did not cool to 41F within 6hrs after preparation. Ambient temperatures of black and pinto beans were around 46F-51F. *COS, Black and Pinto Beans were discarded upon request by PIC

511-6-1.04(6)(d)

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: -Observed in use Quat sanitizer at the 3 compartment sink in the rear kitchen area of the facility with chemical concentrations around 0ppm. *COS, Sanitizer was added to solution by PIC and was retested within 200ppm-400ppm concentrations.

511-6-1.05(6)(n)

Apr 11, 2024

Routine

2 critical violations. 1 minor violation. 3 corrected on site.

View 3 violations

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: -Observed several cold holding Tcs foods (Cooked Al Pastor, Cooked Chicken, Cooked Pinto Beans, Cooked Steak, and Cooked Barbacoa) not being cold held at 41F or below in the rear reach in cooler of the rear kitchen area across from the 3 compartment sink in the facility. See temperature log. Ambient temperature of reach in cooler was around 50.3F. *COS, All out of temperature tcs foods were discarded upon request by PIC.

511-6-1.04(6)(f)

6-1B - proper hot holding temperatures (corrected on site)

Inspector notes: -Observed Spanish rice (Yellow Rice) stored in front rice cooker of the front service area of the kitchen across from the steam table not being hot held at 135F or above. Rice was around 123/125F. -Observed Queso cheese not being hot held at 135F or above in the rear steam well on the prep table across from the rear hand wash sink in the back kitchen area of the facility. Queso temp was around 130F. PIC stated Queso had only been in steam well 20/30mins prior to discovery. *COS, Spanish Rice (Spanish Rice) was discarded upon request by PIC. Queso cheese was reheated on stove >165F prior to being placed back in steam well by employee.

511-6-1.04(6)(f)

11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)

Inspector notes: -Observed prepped shredded Romaine Lettuce being cooled in the prep top cooler of the front service area of the kitchen in large deep containers >2" or less. -Observed Pico Salsa being cooled in the rear reach in cooler across from the 3 compartment sink in the rear kitchen area in a large deep covered metal container (Lid and Plastic Wrap) greater than 2" inches or more. *COS, Shredded romaine was placed in RIR loosely covered to rapid cool upon request. Lid was removed from Pico Salsa and was loosely covered by plastic wrap to accelerate rapid cooling upon request by PIC.

511-6-1.04(6)(e)

Frequently Asked Questions

When was Burritos Mexican Grill last inspected?

The most recent health inspection at Burritos Mexican Grill on file is from Nov 5, 2025. The public record contains four inspections in total.

What is the most common violation at Burritos Mexican Grill?

Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Burritos Mexican Grill.

How does Burritos Mexican Grill compare to other restaurants in Valdosta?

Burritos Mexican Grill most recently scored 95 out of 100, which is about the same as the Valdosta average of 93.

Has Burritos Mexican Grill's inspection record improved over time?

Results have been roughly steady. Inspections at Burritos Mexican Grill have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Burritos Mexican Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Burritos Mexican Grill inspected?

Based on the inspection history on file, Burritos Mexican Grill is inspected around three times per year on average.

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