DirtyFLRestaurant Inspection Data

CHUBBY BURRITO 2

Health inspection records show CHUBBY BURRITO 2 in JACKSONVILLE has 7 inspections with a food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 7 reports on file

1850 EMERSON ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 13466262

Follow-up Inspection Required

1 int, 6 basic

  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for fryer on floor, employee washed it and left it in triple sink
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease build up by fryer and by prep cooler
  • 35B-14-4:Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Opened windows, no screen
  • 51-18-6:Basic - No copy of latest inspection report available. Owner emailed it to daughter Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food build up in reach in cooler with beans
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Explained to employee 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. Employee here for 5 months, Laura Repeat Violation Admin Complaint

8/22/2025· 6mo ago

Visit ID: 13465974

Met Inspection Standards
  • N/A:No Violations Were Observed

7/18/2025· 7mo ago

Visit ID: 10934479

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 51-18-6:Basic - No copy of latest inspection report available. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee opened bottle and drank water, then she grabbed tortilla, explained to her and she washed hands and discarded tortilla Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f sour cream and cheese in prep reach in cooler, relocated these and cooling ones to other cooler **Corrective Action Taken** 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. 110f pork above fill line in container, steam table, employee pushed it down **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip almost black and then turning white, employee discarded it 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
  • 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 employees, she read and signed blank paper and employee that couldn't find Corrected On-Site
  • 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 a couple of years couldn't find it on phone

1/15/2025· 1y 1mo ago

Visit ID: 8825664

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 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

7/10/2024· 1y 8mo ago

Visit ID: 8714327

Met Inspection Standards

1 high, 3 int, 4 basic

  • 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

1/3/2024· 2y 2mo ago

Visit ID: 8483629

Met Inspection Standards

1 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand wash sink. Employee removed Corrected On-Site
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank larger than 2.7 pounds stored near back door of truck next to cooking equipments

8/25/2023· 2y 6mo ago

Visit ID: 8336036

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket in drawer unit
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Grey cooler
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 89f pork, 86-135f ground beef on steam table, employee placed them on grill to heat up **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.