Burrito Factory and Cantina
7 SE 1 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103704
What drove the grade
Improper sewage disposal at floor drains in kitchen and/or food preparation area.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 6 intermediate (2 fixed on the spot, 2 repeats), 4 basic (1 repeat)-49
- Extension granted on Oct 6Counts in full until a follow-up finds the problems fixed-3
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 28, Sewage and wastewater disposal: Improper sewage disposal at floor drains in kitchen and/or food preparation area.
Quote was given for a laundry tub style mop sink.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed : in the cook line flip top black beans at 52°, that were in there since yesterday.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : in the cook line flip top across from the cook station, black beans 52°, stop sale. ALSO, cheese 44°, cut tomato 53°, guacamole 54°, pico 54°, sour cream 55°, the managers alleges these items were made, processed, stocked in the last two hours. Ice bags were added to each food pan.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine was tested at 0 ppm for chlorine.
Code 28, Sewage and wastewater disposal: Improper sewage disposal at floor drains in kitchen and/or food preparation area.
Observed : manager states they have no mop sink and they pour mop water down the 3" floor drain. The mop sink is on the plans at the far back right corner in the kitchen. A curbed facility, mop sink or laundry sink is. Required.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed : household Raid stored on the bottom prep shelf in the kitchen. This was moved to cleaning. This may not be used inside the restaurant..
Fixed on the spot
Intermediate6
Code 11, Employee health: 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.
Observed lack of a written plan.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the Margarita machine with build up at the spout. ALSO, the soda gun has buildup on the diffuser.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed : the back corner hand wash sink lacks water above 84°. The hot water valve was opened and achieved over 90°.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the hand wash sink at the 3 compartment sink was obscured by bus tubs of dishes.
Repeat violation
Handwash sink used for purposes other than handwashing.
Observed : a garden hose attached to the first hand wash sink as you walk in the kitchen. The hose was removed.
Fixed on the spot
No soap provided at handwash sink.
Observed : lack of soap at the front line hand wash sink .
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed : chicken, shrimp, beef all at the back 3 compartment sink at various temperatures. The chicken was at 54° and was paced in the large reach-in freezer at the bottom. Other items were not under running water and were all below 38°. These were placed in pans with running water or put back under refrigeration.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed : the back corner hand wash sink, when the hot water valve was opened, water dripped from the extended pipe valve.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed : the women's restroom is not self closing.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed : multiple floor tiles through out the kitchen are in disrepair.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.