BURRITACOS CHIHUAHUA CORP
4618 OPA LOCKA LN
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Blood in bottom of upright cooler.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bags of, chicken, beef, pork and tilapia bagged/portioned with out labels and stored in upright freezer. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. See stop sale. Repeat Violation Warning
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Reheating diced beef. ( inspector checked temp 169F) Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food safety inspection conducted on 2/11/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
3
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-38-4:Basic - Food stored on floor. Bucket of salsa being portioned stored on floor at front counter.
- 33-19-4:Basic - Garbage on the ground and/or pad around both dumpsters. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table cutting board on cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 14-09-4:Basic - Multiple Cutting boards have cut marks and is are no longer cleanable. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 33-16-4:Basic - Open dumpster lid. Both dumpster lids open. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- portioned chicken 30F in prep sink no running water.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on food contact surface at front counter next to crock pot. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Portioned chicken, beef and pork stored in upright freezers not labeled. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 125F (7:30-10:00). Reheated chicken 194F. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 53A-05-6: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/.
- 31B-03-4:Intermediate - No soap provided at only handwash sink.
Food safety inspection conducted on 8/16/2024 revealed 15 total violations (1 high priority, 3 intermediate, 11 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves in side reach in coolers at front counter.
- 33-16-4:Basic - Open dumpster lid.
- 21-10-4:Basic - Soiled dry wiping cloth in use at front counter and near refried bean steam well on cutting board.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle under hand wash sink in kitchen . Pan under sink to catch water.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Upright- tilapia, pork, crab meat. Upright- diced beef, diced chicken, cut pork. All Food prepped and re bagged with no labels and stored in both upright freezers. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Empanada 109F (7:00-10:10), refried beans 117F (7:09-10:10) reheated- empanada 179F, refried beans 181F. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees unable to provide training certificates and unable to understand English even with using electronic translator. Warning
- 11-26-1: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. Unable to view, employees do not under stand English even with electronic translator.
Food safety inspection conducted on 1/31/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 8/17/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing to left of hood in cook kitchen over food trays and steam well.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler drawers 51.2 ambient.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Let hot water Handle missing at prep sink .
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave plate soiled.
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. No running water at only hand wash sink. Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bags of food not labeled in upright freezer. Repeat Violation
- 12A-19-4:High Priority - Employee washed hands with cold water at prep sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. See stop sale. Repeat Violation Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30). Manager reheated chicken on grill to 174F and beef empanada in oven to 171F. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30).
Food safety inspection conducted on 8/16/2023 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).