CHUBBY BURRITO
1850 EMERSON ST
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
2
Intermediate
5
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On spice
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods on top of can with pineapple, employee removed them Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil jug by triple sink Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small crack on interior door in prep cooler Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes and then grabbed spatula to stirred cooking meat, explained to her and washed hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food container only, explained to her
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Washing dishes properly and washing hands properly, explained to her
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket Repeat Violation
- 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. For new employee here Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, degreaser per manager Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water heater disconnected, manager connected it Corrected On-Site
Food safety inspection conducted on 3/4/2025 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 10/22/2024
High Priority
4
Intermediate
7
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep cooler
- 08B-38-4:Basic - Food stored on floor. Oil jug
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior of door in prep reach in cooler
- 35B-14-4:Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. No screen on open window or on open rear door
- 51-18-6:Basic - No copy of latest inspection report available. Owner arrived and showed it to me Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on bottom corner of prep reach in cooler
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink pipe pulled out, employee moved fixed it Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in water, 43f, employee placed it in reach in cooler **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw-personal eggs on shelf above tomatoes in upright cooler, employee rearranged Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f rice on warmer, employee reheated it to 165f Corrected On-Site Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in bucket, test strip almost black, employee diluted it to 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A couple of things in hand sink, employee moved them Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Doesn't turn on
- 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. For one employee here more than 2 months Repeat Violation
- 53B-13-5: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. One employee here for 2 months
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under hand sink, employee stated it's chlorine Repeat Violation
Food safety inspection conducted on 10/22/2024 revealed 20 total violations (4 high priority, 7 intermediate, 9 basic).
Inspection on 4/18/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On spice
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep unit, employee moved it Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheese on counter, explained time as public health control, write on time list **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f pork above fill line in warmer, employee moved to another container **Corrective Action Taken**
- 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. For new employee
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times for foods but no procedures, emailed one
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chlorine by triple sink
Food safety inspection conducted on 4/18/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 7/20/2023
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 7/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In upright fridge reach in cooler next to service window No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Interior of reach in cooler fridge door with duct tape holding together railings Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
- 14-11-5:Basic - Equipment in poor repair. Upright right reach in cooler fridge with stored drinks has torn gasket Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright fridge reach in cooler next to service window No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp (83F - Cold Holding); cooked beef (89F - Cold Holding), both items stored sitting on cutting board at ware washing area, place there approximately 30 mins ago from reach in cooler as per manager after preparing orders. Manager place back in reach in cooler shredded cheese (63F - Cold Holding), stored in upright reach in fridge next to service window. Place there approximately 3 hours ago from purchase in store as per manager. No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket. Manager place cheese in different reach in cooler **Corrective Action Taken** Warning
- 11-27-4: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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table reach in cooler is stained
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Squeeze bottle stored in hand wash sink. Moved by manager. Repeat Violation
Food safety inspection conducted on 7/19/2023 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).