BLUE COAST BURRITO
BLUE COAST BURRITO located in ORLANDO has undergone 3 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 weeks ago · 3 reports on file
2311 N ORANGE BLOSSOM TRL, ORLANDO 32804
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
All Inspection Reports
3/27/2026· 2w ago
Visit ID: 13617585
Met Inspection Standards1 high, 1 int
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over steak in walk in cooler. Operator placed chicken below the steak . Corrected On-Site - From follow-up inspection 2026-03-27: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility cook chilling beans, and proteins and storing it in walk in cooler. Warning - From follow-up inspection 2026-03-27: Facility submitted Haccp plan for cook chill but has not been approved. **Time Extended**
1/22/2026· 2mo ago
Visit ID: 13613527
Follow-up Inspection Required1 high, 2 int
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over steak in walk in cooler. Operator placed chicken below the steak . Corrected On-Site
- 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. Provided form to operator with for. Employees acknowledged and signed during inspection. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facility cook chilling beans, and proteins and storing it in walk in cooler. Warning
10/20/2025· 5mo ago
Visit ID: 13503396
Met Inspection Standards1 high, 1 int, 1 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees two bags on shelves by reach in cooler. Operator removed. Corrected On-Site
- 35A-02-7:High Priority - Live, small flying insects found Two flying insects on prep table. Operator cleaned and sanitized area. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Facilities does cook chill with rice, beef, chicken, and pork. Provided operator with special process card.