BURRITO TEX MEX
15110 SW 56 ST, Miami FL 33185
Last inspected Jun 20, 2025 · 3 visits since March 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
JUN 25
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink. Employee repaired water during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024032521 | Mar 11, 2024 | Dec 13, 2024 | $400 |
Inspection history
3 visits, newest first
Jun 20, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
Recorded at 9979 SW 142 AVE, Miami — this licence has since moved.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began preparing tacos without washing hands.
Nonfood-grade hose conveying potable water. Observed non food hose connected to water supply.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Observed cheese (51F - Cold Holding); brown rice (53F - Cold Holding); cooked beef (56F - Cold Holding); cooked chicken (58F - Cold Holding ); raw beef patty (57F - Cold Holding ); cheese (52F - Cold Holding ); raw beef (52F - Cold Holding ) at preparation reach in cooler. As per cook for approximately 30 minutes. Observed raw beef (47F - Cold Holding); sour cream (46F - Cold Holding) at 1 door reach in freezer. As per cook for approximately 15 minutes.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork cooling inside cooking pot covered.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by plastic container.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on top of 3 compartment sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 48F at 2 door reach in cooler.
Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair net.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Mobile food dispensing vehicle service opening not kept closed except during food service.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed drain boards utilizing as storage shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table.
Mar 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
Recorded at 9979 SW 142 AVE, Miami — this licence has since moved.
7 High priority9 Intermediate8 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook began preparing tacos without washing hands.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade lining under the cilantro container.
Nonfood-grade hose conveying potable water. Observed non food hose connected to water supply.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F - Cooling) at 1 door reach in cooler. As per cook from previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F - Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Observed cheese (51F - Cold Holding); brown rice (53F - Cold Holding); cooked beef (56F - Cold Holding); cooked chicken (58F - Cold Holding ); raw beef patty (57F - Cold Holding ); cheese (52F - Cold Holding ); raw beef (52F - Cold Holding ) at preparation reach in cooler. As per cook for approximately 30 minutes. Observed raw beef (47F - Cold Holding); sour cream (46F - Cold Holding) at 1 door reach in freezer. As per cook for approximately 15 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cooked beef (119F - Hot Holding) at cook line. As per cook for approximately 1 hour, cook turn the heat on.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork cooling inside cooking pot covered.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by plastic container.
Handwash sink used for purposes other than handwashing. Observed containers and cleaning solution stored inside hand washing sink.
Manager or person in charge lacking proof of food manager certification. Observed owner Exell with no proof of manager certificate.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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. Observed employee Helen hired more than 60 days with no reporting health agreement. Printed and provided health reporting agreement.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unaware of maximum cold holding temperatures. Coach employee on temperature.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink. Employee repaired water during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on top of 3 compartment sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at 48F at 2 door reach in cooler.
Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair net.
Equipment and utensils not properly air-dried - wet nesting. Observed containers in 3 compartment sink.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Mobile food dispensing vehicle service opening not kept closed except during food service.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed drain boards utilizing as storage shelf.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table.
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.