Burrito Famous

3412 W University Ave, Gainesville, FL 32607 · Permanent Food Service · License 1101508

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 24 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
3 high priority (fixed by the Aug 24 follow-up), 1 intermediate (1 repeat), 7 basic (1 repeat)
-21
Administrative complaint on Aug 17, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug172026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 18, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken 47, pico 46, mango salsa 46.
Official report, on the Florida DBPR website
First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cheese (49°F - Cold Holding) item in reach in cooler on front line, all other foods in reach in cooler colder than 41°F. liquid egg (51°F - Cold Holding); tomatoes (51°F - Cold Holding); queso (51°F - Cold Holding); beef (50°F - Cold Holding) items in walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched the garbage can then moved pan of cheese.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  6/1/2026.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Smoothie machine ice chute is soiled. Can opener blade soiled with food debris.
  Repeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Jug of cooking oil on floor in back kitchen. Employee placed on shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink by Togo orders. Employee milkshake in reach in freezer above beer. Employee moved below.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in freezer gasket torn. Interior microwave rusted.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan guard soiled with dust in walk in cooler.
- Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  Dumpster on ground.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Under ice machine.
  Floor soiled/has accumulation of debris.
  Under dish machine area.
Reporting only1
- Code 47, Electrical wiring: Observed electrical wiring in disrepair.
  For reporting purposes only. Wires hanging down from the ceiling above dish machine.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.