CHUBBY BURRITO 2
1850 EMERSON ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bottled drinks
- 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee grabbed raw chorizo with tongs then grabbed cooked pork with same tongs, explained to him and cooked pork was heated to 160f **Corrected On-Site**
- 51-18-6:Basic - No copy of latest inspection report available. **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. 100f beef and chicken, on table, no time, blank procedure, explained to her and she wrote time **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bag of fries in hand sink, employee moved them **Corrected On-Site**
Food safety inspection conducted on 1/15/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 7/10/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On spice
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit
- 51-18-6:Basic - No copy of latest inspection report available.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. 122f cooked pork, in warmer, employee reheated to 165f **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Taco shell fryer holder
- 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. One employee didn't find certificate
- 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 more than 2 months couldn't find certificate
Food safety inspection conducted on 7/10/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).