BURRITACOS CHIHUAHUA CORP
4618 OPA LOCKA LN, Destin FL 32541 · 850-279-6457
Last inspected Aug 5, 2026 · 12 visits since August 2023
FEB 25
OCT 25
DEC 25
MAY 26
AUG 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in kitchen between cold hold drawers and steam well. Employee smashed roach, removed roach from floor and placed in trash can. Employee mopped and sanitized area during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee touching ready to eat diced pork, he placed it on flat top to reheat then grabbed tortillas. Spoke to employee he placed gloves on no handwash.
Current Hotel and Restaurant license not displayed.
Cutting board at make bar has cut marks and is no longer cleanable.
Garbage on the ground and/or pad around dumpster.
Show the remaining 1 finding ▾
Open dumpster lid.
May 6, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach on floor in kitchen between cold hold drawers and steam well. Employee smashed roach, removed roach from floor and placed in trash can. Employee mopped and sanitized area during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork carnitas 101F (10:07-1:07)reheated 167F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with quaternary test strips.
Dead roaches on premises. Observed 1 dead roach in kitchen on floor in front of upright freezer. Employee removed roach from floor and placed in trash can. Employee mopped and sanitized area during inspection.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Portioned Pork stored in upright freezer not labeled.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Mold and mildew cleaner and oven cleaner stored hanging Fromm shelf next to lemon juice. Employee placed chemicals on chemical shelf.
Stored food not covered. Diced pork and diced chicken stored in upright cooler not covered. Employee covered food with lids.
Water leaking from pipe and/or faucet/handle. Left side of 3 compartment sink pipe leaking into pan on floor.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Current Hotel and Restaurant license not displayed.
Open dumpster lid. Both dumpster lids open.
Stored food not covered. Upright cooler- diced pork diced chicken not covered.
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
Working containers of food removed from original container not identified by common name. Upright white freezer- tilapia. Pork, salmon not labeled.
Feb 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawer- shell eggs 47F, baked potato 47F (overnight) ambient 53F. See stop sale.
Probe thermometer not used to ensure proper food temperatures. Reheating diced beef. ( inspector checked temp 169F)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Garbage on the ground and/or pad around dumpster.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Blood in bottom of upright cooler.
Working containers of food removed from original container not identified by common name. Multiple bags of, chicken, beef, pork and tilapia bagged/portioned with out labels and stored in upright freezer.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 125F (7:30-10:00). Reheated chicken 194F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/.
No soap provided at only handwash sink.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Bucket of salsa being portioned stored on floor at front counter.
Garbage on the ground and/or pad around both dumpsters.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table cutting board on cook line.
In-use wet wiping cloth/towel used under cutting board.
Multiple Cutting boards have cut marks and is are no longer cleanable.
No conspicuously located ambient air temperature thermometer in holding unit.
Open dumpster lid. Both dumpster lids open.
Time/temperature control for safety food thawed in an improper manner. Thawing- portioned chicken 30F in prep sink no running water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on food contact surface at front counter next to crock pot.
Working containers of food removed from original container not identified by common name. Portioned chicken, beef and pork stored in upright freezers not labeled.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken Empanada 109F (7:00-10:10), refried beans 117F (7:09-10:10) reheated- empanada 179F, refried beans 181F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Employees unable to provide training certificates and unable to understand English even with using electronic translator.
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. Unable to view, employees do not under stand English even with electronic translator.
Cardboard used to line food-contact shelves in side reach in coolers at front counter.
Open dumpster lid.
Soiled dry wiping cloth in use at front counter and near refried bean steam well on cutting board.
Water leaking from pipe and/or faucet/handle under hand wash sink in kitchen. Pan under sink to catch water.
Working containers of food removed from original container not identified by common name. Upright- tilapia, pork, crab meat. Upright- diced beef, diced chicken, cut pork. All Food prepped and re bagged with no labels and stored in both upright freezers.
Aug 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Employee washed hands with cold water at prep sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Per manager all food held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30). Manager reheated chicken on grill to 174F and beef empanada in oven to 171F.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures. Cold hold drawers- diced potatoes 49F, diced pork 51F, diced chicken 52F, diced ham 54F, raw bacon 52F, sliced ham,cheese and sausage 54F, chorizo 52F, ground beef with potatoes and vegetables 52F, beef 51F, beef tongue 52F, shredded chicken 48F. Hot hold-chicken thighs 121F, beef empanada 112F (9:30-10:30).
Ceiling tile missing to left of hood in cook kitchen over food trays and steam well.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Reach in cooler drawers 51.2 ambient.
Faucet/handle missing at plumbing fixture. Let hot water Handle missing at prep sink.
Garbage on the ground and/or pad around dumpster.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave plate soiled.
Open dumpster lid.
Plumbing system in disrepair. No running water at only hand wash sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean and stored on cook line.
Working containers of food removed from original container not identified by common name. Multiple bags of food not labeled in upright freezer.
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.