BUBBAKOO'S BURRITOS
3267 SE FEDERAL HWY, Stuart FL 34997 · 201-988-4324
Last inspected Aug 18, 2026 · 10 visits since July 2023
JUN 25
SEP 25
JAN 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table in backend of kitchen: cooked ground beef (132F - Hot Holding) As per operator, stored since approximately 2 hours. Advised operator to reheat to 165+F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024040860 | Jul 1, 2024 | Aug 15, 2024 | $200 |
Inspection history
10 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Water leaking from handwash sink by front counter.
Jun 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At front counter area - employee left kitchen area and upon return put on new gloves and engaged in food prep without washing their hands - educated operator - employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fro t counter flip top cooler- empanadas 69F-cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in freezer to quick chill.
Dead roaches on premises. At dry storage/ dishwashing area approximately 3 dead roaches on the floor- operator removed all dead roaches and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At walk in cooler employee food/candy stored above cut onions- operator removed.
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/damp wiping cloth stored on prep counter- operator removed.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, #10 cans of pineapple and tomatoes-Dented. See stop sale.
Plumbing system in disrepair. At walk in cooler, water dripping from vent, improper drainage.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee at cash register failed to wash hands before putting on gloves to initiate a task working with food. Reviewed hand washing, employee washed hands and put on gloves.
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/
Equipment in poor repair, water leaking from ceiling vent in walk in cooler.
Floor area(s) covered with standing water in back prep room under single service soufflé cups storage rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in unit gaskets soiled.
Wall soiled with accumulated grease, food debris in back prep room by food warmers.
Water leaking from triple sink faucet and handle.
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
8 High priority1 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of sweet corn.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled wet wiping cloth then began preparing burrito taking a portion of parsley from pan; no glove change; no hand wash. Advised operator that employee should wash hands. See stop sale for parsley.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled shirt then prepared cooked chicken at fryer; no hand wash. Advised operator that employee should wash hands.
Food contaminated by employees/consumers and operator continued to serve food. Observed employee handle soiled wet wiping cloth then began preparing burrito taking a portion of parsley from pan; no glove change; no hand wash. See stop sale for parsley.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At low boy freezer: raw steak patties stored over churros portioned in pans. Advised operator to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: salsa (47F - Cold Holding); cooked corn (46F - Cold Holding) As per operator, moved to the top compartment of table and stored less than 4 hours. Advised operator to quick chill. Not prepped or portioned today. Advised operator to quick chill.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on chiwawas and crispy chicken at front counter. As per operator, stored since 11am. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table in backend of kitchen: cooked ground beef (132F - Hot Holding) As per operator, stored since approximately 2 hours. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked shrimp (45F at 12:00pm; 45F at 12:35pm- Cooling) As per operator, cooling since 8:30am. At current rate of cooling, cooked shrimp will not cool to 41F in a total of 6 hours. Pan of cooked shrimp covered with plastic wrap. Advised operator to quick chill.
Equipment in poor repair. At walk in cooler, water leaking from vent in ceiling.
Wet wiping cloth not stored in sanitizing solution between uses at front counter.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at front counter.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. At kitchen, bottle of chemical sanitizer stored on shelf with beans, rice. Advised operator of proper chemical storage. Operator removed.
Handwash sink used for purposes other than handwashing. At kitchen, hand sink used for other purposes with evidence of strainer with corn inside in sink. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, employee drink on prep table. Operator removed.
Equipment in poor repair. At walk in cooler, water leaking from ceiling.
Jul 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over French fries at reach in freezer in prep kitchen. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table @ prep kitchen: ground beef (129F - Hot Holding) Observed missing pans at steam table allowing heat to escape. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat. Rechecked 171F reheating.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At Mop sink with splitter attached.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front assembly line cooler: blended tomato salsa (45F - Cooling) at 12:28 since 10:30 - 45F at 12:50. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in cooler.
Equipment in poor repair. Walk in cooler leaking from ceiling of cooler.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cook line: spicy salsa (61F - Cooling) at 2:45 since 10:00; house salsa (48F - Cooling) at 2:45 since 10:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cook line: chipotle sour cream (47F - Cold Holding); corn salsa (49F - Cold Holding) shredded lettuce (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature approximately 1 hour. Operator returned all products to bottom portion of cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Reach in cooler cook line: spicy salsa (61F - Cooling) at 2:45 since 10:00; house salsa (48F - Cooling) at 2:45 since 10:00 At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Heat lamp: chicken tenders (111F - Hot Holding); Steam table cook line: cooked peppers and onions (118F - Hot Holding); Steam table prep kitchen: ground beef (117F - Hot Holding); pulled pork (132F - Hot Holding); pinto beans (120F - Hot Holding); black beans (121F - Hot Holding) Per operator, all products out of temperature for approximately 30 minutes. Operator returned to thermalizer to reheat to 165+F.
Toxic substance/chemical improperly stored. Observed Sterno flame gel over portion cups and lids dry storage. Operator stored properly.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chipotle sour cream (sour cream base) (58F - Cold Holding) Observed chipotle sour cream sauce in tall squirt bottle inside clear plastic pan, open flip top cooler. Operator states out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice ball (133F - Hot Holding) Observed large cooked rice balls under heat lamp. Operator states out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator.
Spray bottle containing toxic substance not labeled. Observed Degreaser and hydrogen peroxide in spray bottles not labeled. Operator labeled properly.
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.