BUBBAKOO'S BURRITOS
11810 GLASS HOUSE RD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two air conditioner vents has dust accumulation on the ceiling tiles located in the back kitchen.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches while cooking.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food crumbs spilled on the bottom of reach in freezer located ( front service area).
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer 0 ppm quaternary ammonia Rechecked sanitizer concentration 200ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting boards soiled on the surface used in the front service area. Recommend to resurface or replace. Can opener blade has dried food debris left on the blade. Repeat Violation
Food safety inspection conducted on 1/31/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 7/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board has white residue left on the surface located near rice balls. - From follow-up inspection 2024-07-10: Checked brown cutting has not been replaced or rrecommend Manager to replace or resurface. **Time Extended**
Food safety inspection conducted on 7/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
5
Intermediate
3
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed peppers over Repeat Violation
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Checked temperature of shell eggs 47°f stored inside walk in cooler over night. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperatures in the walk in cooler all food items noted on the stop sale notice Temperatures inside walk in cooler 47-49°f stored overnight in the walk in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pico 49°f stored inside walk in cooler prepared on yesterday 7/8 all food items stored in cooler over night.(Issued Stop Sale Notice) Corn relish 51°f shredded white cheese 47°f, raw beef 45/46°f, raw shrimp 47°f, chicken thigh 47°f, diced tomatoes 49°f, pork carnitas 45°f, butter 50°f, cut lettuce 47°f,cut lettuce 47°f Per operator all food was stored in walk in cooler from yesterday Monday July8. Repeat Violation 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. Checked temperature cheddar sauce 122°f on the steam table, recommend to proper reheat product. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board has white residue left on the surface located near rice balls.
- 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. Observed one employee working the cook line and front service area has no proof of food handling training (Micha ) will checked next routine inspection.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed breakfast menu serving eggs per General Manager if a customer request over easy eggs for sandwich. Consumer advisory given to operator Corrected On-Site
Food safety inspection conducted on 7/9/2024 revealed 8 total violations (5 high priority, 3 intermediate, 0 basic).
Inspection on 2/21/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./cup used to scoop flour, kitchen/ Corrected On-Site Repeat Violation
- 29-18-4:Basic - Drain cover(s) missing./under 3 compartment sink/ 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./employee's jacket stored on food storage rack with food/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
- 36-62-4:Basic - Light not functioning./one light bulb at cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Soda lid at soda station. Tea filters at the bar.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./under 3 compartment sink/ Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses./front counter prep table/ Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food./raw bacon stored over sauced, front side reach in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./home made ranch dressing with sour cream 52F, less than 4 hours per manager/iced/ **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese ball 98F, chicken tenders 121F hot holding at front counter, less than 4 hours per manager/will use time as public health control, form emailed to manager.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzle, bar/ Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. food cart blocked kitchen hand sink. Beer tank blocked bar hand sink. Corrected On-Site Corrected On-Site 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./missing one female employee training certificate.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./bar hand sink.
Food safety inspection conducted on 2/21/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 10/3/2023
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 10/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches and bracelets Food Handling on the service line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed blood spilled on the floor inside walk in cooler.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup used for bread crumbs stored inside container.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed flat grill and fryers has terrible grease accumulation on the surface recommend Manager to grill more often Cook line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath 3 compartment sink .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature grilled vegetables 125°f stored on the steam table, recommend to reheat to 165°f rechecked 166°f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener has dried food debris left on the blade. Observed green cutting board has black mold like growth on surface back prep kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can stored in front of the hand wash sink located in the back prep kitchen. Corrected On-Site Repeat Violation
- 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. Observed no proof of employee food handling Training four employees working in the kitchen, Manager cannot find any training at time of inspection. Warning
Food safety inspection conducted on 7/31/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).