BLUE COAST BURRITO
2311 N ORANGE BLOSSOM TRL, Orlando FL 32804 · 407-451-1385
Last inspected Jul 14, 2026 · 4 visits since October 2025
3 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found Two flying insects on prep table. Operator cleaned and sanitized area.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
Operating with an expired Division of Hotels and Restaurants license.
Approved Process Waiver not maintained at the food establishment. Plan submitted not on premises to verify or review.
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.
Floor soiled/has accumulation of debris. Front of the house by reach in coolers and front service counter.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
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.
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.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
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.
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.
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.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Live, small flying insects found Two flying insects on prep table. Operator cleaned and sanitized area.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.