The Original Burrito Company
Last inspected: Mar 13, 2026
86
Score
Going back to 2024, The Original Burrito Company has six inspections in the public record. On Mar 13, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The city-wide average sits at 97, which The Original Burrito Company's 86 doesn't quite reach. There isn't much in the file that would give a customer pause.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 13, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Concentration of quaternary ammonium (quat) sanitizer solution at in-use 3-compartment sink was measured at
4-501.114(A-E)
86
Oct 6, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed the hand wash sink at the entrance of the kitchen to be without hand soap. Discussed with person in charge (PIC) handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection
6-301.11
Improper cooling methods used
(corrected on site)
Inspector notes: Observed pans of refried beans in front of the walk-in refrigerator with an internal temperature of 90*F to 110*F measured with a probing thermometer in the middle of each pan. Per PIC the items were just recently cooked 1 hour prior to inspection and placed there to cool before placing in the walk-in refrigerator. Discussed with PIC proper cooling methods are TCS foods reaching internal temperature of 135*F proper cooling shall occur in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Also discussed cooling parameters of cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC placed the pans of refried beans in the walk-in to rapidly cool at time of inspection
3-501.15(A)
82
Jul 23, 2025
Reinspection
No violations found.
100
Jul 3, 2025
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Observed red salsa in a large batch with an internal temperature of 49*F in the center of the container and cooked pork carnitas at the 47*F. Per person in charge (PIC) both items were made the previous day and were in the walk-in refrigerator overnight. Discussed with PIC cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also discussed with PIC TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were embargoed and discarded by PIC at time of inspection
3-501.14
Backflow prevention air gap not adequate
Inspector notes: Observed the sprayer head hang below the flood rim at the three compartment sink. Discussed with PIC a minimum of 1 inch gap of air is required between the sprayer head and the flood rim of the sink to prevent contamination. Sprayer arms are designed without a backflow device and the air gap prevent back syphoning contaminants to the city water
5-202.13
Improper cooling methods used
(corrected on site)
Inspector notes: Observed on the prep table across from the walk-in refrigerator to be cooling 2 different containers of a tomato beef broth base with internal temperatures of 90 *F and 110*F. Per PIC the broths were cooling approximately 1 hour prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Pick placed the tomato broth containers into adequate refrigeration to rapidly cool at time of inspection
3-501.15(A)
67
Apr 17, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Observed pans of refried beans on a shelving unit by the back door with an internal temperature of 90*F to 110*F measured with a probing thermometer in the middle of each pan. Per PIC the items were just recently cooked 1 hour prior to inspection and placed there to cool before placing in the walk-in refrigerator. Discussed with PIC proper cooling methods once TCS foods reach in internal temperature of 135*F proper cooling shall occur in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Also discussed cooling parameters of Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. PIC placed the pans of refried beans in the walk-in to rapidly cool at time of inspection
3-501.15(A)
90
Dec 17, 2024
Routine
3 minor violations.
View 3 violations
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager in facility at time of inspection. Discussed with Person in Charge (PIC) a CFPM shall be present during all operating hours
2-102.12(A)
Single-use articles reused
Inspector notes: Observed several reused single use containers such as seasoning containers and large sour cream containers. Discussed with PIC that single use containers are not designed to be washed and reused for food items. Discussed to replace these single use containers with reuseable food safe containers
4-502.13(A)
Fixed equipment not properly spaced or sealed
Inspector notes: Observed missing/separate caulking and black organic matter on existing caulking at the hand sinks/splash guards, three compartment sink, and prep sink. Discussed with PIC all fixed equipment that is not easily moved to be properly cleaned shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Discussed to caulk the fixed equipment to create a smooth and cleanable surface to prevent accumulation of contaminants
4-402.11
86
Frequently Asked Questions
When was The Original Burrito Company last inspected?
The most recent health inspection at The Original Burrito Company on file is from Mar 13, 2026. The public record contains six inspections in total.
How does The Original Burrito Company compare to other restaurants in Phoenix?
The Original Burrito Company most recently scored 86 out of 100, which is lower than the Phoenix average of 97.
Has The Original Burrito Company's inspection record improved over time?
Results have been roughly steady. Inspections at The Original Burrito Company have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Original Burrito Company means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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