CHUBBY BURRITO
1850 EMERSON ST, Jacksonville FL 32207 · 904-619-5872
Last inspected Jul 16, 2026 · 10 visits since July 2023
OCT 24
MAR 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken, cooked beef (46F-47F - Cold Holding); chorizo (44F - Cold Holding) in bottom of flip top reach-in cooler. Operator stated items were placed in there this morning. Operator removed lids and also took chorizo and placed in reach in freezer nearby. Retemped chorizo at end of inspection at 39F. Operator removed other two meats to freezer at end of inspection to chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top reach-in cooler soiled/ stained. Also, fryer baskets and handles soiled.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to store utensils and squirt bottle. Operator removed items from hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink. Operator replenished paper towels.
Show the remaining 4 findings ▾
Container for non-time/temperature control for safety food not cleaned before refilling. Observed bin for chips not cleaned before refilling.
Equipment in poor repair. Observed gasket on reach-in cooler in disrepair. Coming off on left top corner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach-in cooler and reach in fridge soiled. Also, exterior doors and frame of reach-in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior and shelving/ ledge of reach-in cooler and reach in fridge soiled
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only manager expired on 2/1/26, Miguel Soriano, took test on 2-1-21
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Employee washed hands with no soap. Employee rinsed hands with gloves on only after touching raw fish then stirring beans, explained to him and he washed hands properly again
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftovers 122f rice, 130f beans, 88f pork and chicken in warmer since 10:10am, it's 12:25pm, employee reheated them rapidly on stove and microwave to 165f, water in warmer at 161f, he didn't take temperatures, explained to employee
Employee washed hands in a sink other than an approved handwash sink. Washed hands in triple sink, explained to him and he washed hands again in hand sink, between raw fish and stirring beans
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Employee could not find it, emailed one
Food-contact surface soiled with food debris, mold-like substance or slime. Food weight with grease build up on bottom and top and interior of chips container with grease build up on
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Only manager expired on 2/1/26, Miguel Soriano, took test on 2-1-21
Probe thermometer not used to ensure proper food temperatures. When reheating foods
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef yesterday morning
Current Hotel and Restaurant license not displayed. Couldn't find it
Equipment in poor repair. Gasket torn in prep reach in cooler
Food stored on floor. Oil jug by triple sink and container with chips
Mobile food dispensing vehicle service opening not kept closed except during food service. Window and back door opened, no screens
No Heimlich maneuver/choking sign posted. Could not find it, emailed one
No copy of latest inspection report available. Could find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top and side of grill has grease build up, gasket with black build up in prep cooler
Water leaking from pipe and/or faucet/handle. Base of handle dripping in triple sink
Working containers of food removed from original container not identified by common name. Brown powder in shelf by window, cinnamon sugar per employee
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager picked something from floor then put on gloves and grabbed tortilla, explained to him and he washed hands, discarded tortilla
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed a tortilla for taco, explained to him and he discarded taco and put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs/personal on shelf above drinks, manager rearranged
Handwash sink used for purposes other than handwashing. Rinsing a tray, explained to him
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to fill up, for cooked meat
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. More than 2 months here but it's her last day today,
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager connected water heater
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can drink
Food storage container/container lid cracked or broken. Lid is cracked for sauce container
Food stored on floor. Oil jog
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base on handles at triple sink faucet area
Water leaking from pipe and/or faucet/handle. Base on handle at triple sink
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes and then grabbed spatula to stirred cooking meat, explained to her and washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed food container only, explained to her
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Washing dishes properly and washing hands properly, explained to her
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
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. For new employee here
Spray bottle containing toxic substance not labeled. Purple solution, degreaser per manager
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water heater disconnected, manager connected it
Bowl or other container with no handle used to dispense food. On spice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods on top of can with pineapple, employee removed them
Equipment in poor repair. Gasket torn in prep cooler
Food stored on floor. Oil jug by triple sink
Interior of refrigerator or freezer in disrepair/has exposed insulation. Small crack on interior door in prep cooler
Oct 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw-personal eggs on shelf above tomatoes in upright cooler, employee rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 117f rice on warmer, employee reheated it to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chl in bucket, test strip almost black, employee diluted it to 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets
Handwash sink used for purposes other than handwashing. A couple of things in hand sink, employee moved them
No probe thermometer provided to measure temperature of food products. Doesn't turn on
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. For one employee here more than 2 months
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. One employee here for 2 months
Spray bottle containing toxic substance not labeled. Under hand sink, employee stated it's chlorine
Equipment in poor repair. Gasket torn in prep cooler
Food stored on floor. Oil jug
Interior of refrigerator or freezer in disrepair/has exposed insulation. Crack on interior of door in prep reach in cooler
Mobile food dispensing vehicle service opening not kept closed except during food service. No screen on open window or on open rear door
No copy of latest inspection report available. Owner arrived and showed it to me
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on bottom corner of prep reach in cooler
Plumbing system in disrepair. Hand sink pipe pulled out, employee moved fixed it
Time/temperature control for safety food thawed in an improper manner. Shrimp in water, 43f, employee placed it in reach in cooler
Wiping cloth sanitizing solution stored on the floor.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
Recorded at 4333 ST AUGUSTINE RD, Jacksonville — this licence has since moved.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cheese on counter, explained time as public health control, write on time list
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f pork above fill line in warmer, employee moved to another container
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. For new employee
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times for foods but no procedures, emailed one
Spray bottle containing toxic substance not labeled. Chlorine by triple sink
Bowl or other container with no handle used to dispense food. On spice
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep unit, employee moved it
No Heimlich maneuver/choking sign posted.
Jul 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 4333 ST AUGUSTINE RD, Jacksonville — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
Recorded at 4333 ST AUGUSTINE RD, Jacksonville — this licence has since moved.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp (83F - Cold Holding); cooked beef (89F - Cold Holding), both items stored sitting on cutting board at ware washing area, place there approximately 30 mins ago from reach in cooler as per manager after preparing orders. Manager place back in reach in cooler shredded cheese (63F - Cold Holding), stored in upright reach in fridge next to service window. Place there approximately 3 hours ago from purchase in store as per manager. No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket. Manager place cheese in different reach in cooler
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table reach in cooler is stained
Handwash sink used for purposes other than handwashing. Squeeze bottle stored in hand wash sink. Moved by manager.
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. In upright fridge reach in cooler next to service window No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket.
Duct tape used to repair nonfood-contact surface. Interior of reach in cooler fridge door with duct tape holding together railings
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Equipment in poor repair. Upright right reach in cooler fridge with stored drinks has torn gasket
No conspicuously located ambient air temperature thermometer in holding unit. In upright fridge reach in cooler next to service window No ambient thermometer. Inspector ambient temperature reading at 63F. Unit has torn gasket.
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.