Tijuana Burrito Grill
Last inspected: Aug 14, 2025
82
Score
Inspectors have visited Tijuana Burrito Grill five times, with records going back to 2023. The most recent report on file is from Aug 14, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better: the most recent inspection turned up two violations, compared to five violations previously.
Across the inspection history, proper reheating procedures for hot holding is the issue that surfaces most often, recorded three times.
Tijuana Burrito Grill's latest score is in line with the Newport average of 84. The record reflects steady performance over time.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 14, 2025
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Grilled chicken, which was previously cooked and cooled, was only reheated to temperatures ranging from 126-134 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Food items had just been reheated per PIC and were going to be placed into the hot holding cabinet. Food items were reheated during the time of inspection. Proper reheating procedures reviewed during the time of inspection.
3-403.11
Physical facilities not in good repair
Inspector notes: The floors in the basement are in poor repair and are no longer not durable, easily cleanable, or non-absorbent. The indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
82
Apr 3, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary sanitizing solution for the 3-bay sink.
4-302.14
Physical facilities not in good repair
Inspector notes: The floors in the basement are in poor repair and are no longer not durable, easily cleanable, or non-absorbent. The indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the 2-door low boy. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
82
Mar 24, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
Food not reheated to required temperature for hot holding
Inspector notes: Spanish rice, which was previously cooked and cooled, was placed directly from refrigeration into the hot cabinet for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Food item was voluntarily disposed of during time of inspection. Proper reheating procedures reviewed during time of inspection.
3-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Grilled chicken was observed held at 125 degrees Fahrenheit in the hot cabinet. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was cooked and placed into unit less than 2 hours prior to inspection and was reheated on grill top during time of inspection to 176 degrees Fahrenheit. PIC raised temperature of hot cabinet during time of inspection.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was cleaned and sanitized during time of inspection.
4-601.11(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary sanitizing solution for the 3-bay sink.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of various dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were removed during time of inspection.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the 2-door low boy and 2-door reach-in. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Physical facilities not in good repair
Inspector notes: The floors in the basement are in poor repair and are no longer not durable, easily cleanable, or non-absorbent. The indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
52
Jun 19, 2023
Re-Inspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
95
May 24, 2023
Food Complaint
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Rice which was previously cooked and cooled, was not reheated to 165 degrees Fahrenheit for hot holding. Rice was observed in steam well at 62 degrees. Rice was removed and reheated to 165 on stove top. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds.
3-403.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels were provided during inspection
6-301.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. At time of inspection there was no employee certified in food safety. There shall be at least 1 individual certified in food safety at all times when food is being prepared. There shall also be 1 individual who is licensed and registered as the Food Safety Manager.
2-102.12
74
Frequently Asked Questions
When was Tijuana Burrito Grill last inspected?
The most recent health inspection at Tijuana Burrito Grill on file is from Aug 14, 2025. The public record contains five inspections in total.
What is the most common violation at Tijuana Burrito Grill?
Across the inspection record, proper reheating procedures for hot holding has been cited three times, more than any other issue at Tijuana Burrito Grill.
How does Tijuana Burrito Grill compare to other restaurants in Newport?
Tijuana Burrito Grill most recently scored 82 out of 100, which is about the same as the Newport average of 84.
Has Tijuana Burrito Grill's inspection record improved over time?
Yes. Recent inspections at Tijuana Burrito Grill have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about five previously.
What does a low risk rating mean?
A low risk rating at Tijuana Burrito 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 Tijuana Burrito Grill inspected?
Based on the inspection history on file, Tijuana Burrito Grill is inspected around two times per year on average.
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