TIJUANA FLATS BURRITO CO

Health inspection records show TIJUANA FLATS BURRITO CO in NEW PORT RICHEY has 6 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

10900 SR 54 #1001

Overall Food Safety Rating

★★★☆☆ (3.0/5)

Based on 6 health inspection reports

All Inspection Reports

3/27/2026· 2w ago

Visit ID: 13558242

Follow-up Inspection Required

3 high, 3 int, 1 basic

21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At front counter 0 ppm, corrected to 200 ppm. Corrected On-Site
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2026
29-42-4:High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep area - > 400 ppm, operator added water, corrected to 200 ppm Corrected On-Site
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/ server, prep cook, cook, person in charge, no manager.
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.
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. No proof for any employees

10/23/2025· 5mo ago

Visit ID: 10929014

Met Inspection Standards

2 basic

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In single door cooler by chip dispenser, employee food, operator moved to walk in cooler Corrected On-Site
14-11-5:Basic - Equipment in poor repair. 2 door lift top cooler not working properly, all food is on ice, pans of ice on bottom of cooler

4/11/2025· 1y ago

Visit ID: 8870091

Met Inspection Standards

N/A:No Violations Were Observed

8/23/2024· 1y 7mo ago

Visit ID: 8751360

Met Inspection Standards

4 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2024
14-11-5:Basic - Equipment in poor repair. Reach in cooler gaskets on cook line cooler next to steam well torn
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All reach in cooler gaskets soiled
32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Toilet in women's restroom not flushing, manager fixed the flapper so that it is working properly now Corrected On-Site

3/21/2024· 2y ago

Visit ID: 8570160

Met Inspection Standards

4 high, 1 int, 1 basic

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler on cook lin, manager on duty moved to walk in cooler and labeled Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam table - shredded pork (106 F - Reheating). Started 2.5 hours ago. queso (156F - Reheating) started 2.75 hours ago.
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. House made queso -(156F - Reheating) started 2.75 hours ago. Temperature taken at 11:00 was 142F. See stop sale
03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. In steam table - shredded pork (106 F - Reheating). Started 2.5 hours ago. See stop sale
41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on cook line > 500 ppm, operator added water. 400 ppm Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk and measuring cup in hand wash sink at front counter,operator removed. Corrected On-Site

12/8/2023· 2y 4mo ago

Visit ID: 8365406

Met Inspection Standards

4 int, 4 basic

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green, yellow, blue, white cutting board
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table by queso hot holding, drinks removed Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Speakers above sauces on rack in prep area, speakers moved to bottom shelf with no food Corrected On-Site
08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Food on prep table next to hand sink with no splash guard and under paper towel dispenser, food moved Corrected On-Site
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink, discussed proper hand washing procedure with manager
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand sink in prep area, cutting glove stored in hand sink in prep area, items removed Corrected On-Site Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in prep area
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid in it not labeled, spray bottle probably labeled Corrected On-Site