Diego's Burrito Factory
6209 Sunset Drive, Panama City Beach, FL 32408 · Permanent Food Service · License 1305740
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. In cook line upright cooler: Black beans 110°F cooling since 10am at 3:50pm, sautéed onions and peppers 75°F cooking since 10am at 3:50pm. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
In cook line upright cooler: Black beans 110°F cooling since 10am at 3:50pm, sautéed onions and peppers 75°F cooking since 10am at 3:50pm. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fresh sausage stored over pico de gallo in prep area lowboy. Operator removed raw product and appropriately stored it at the time of inspection.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Salsa cups held on time without written procedures. Provided operator with instructions and the form at the time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener in prep area with debris on its blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in handwashing sink at prep station. Operator refilled paper towels at the time of inspection.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Washed cilantro stored to dry without being covered/protected. Operator appropriately stored cilantro at the time of inspection.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored over food to be served to the public in prep station lowboy. Operator removed items at the time of inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Soiled cardboard used to line pan storage in prep station.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee clothes, speakers and bags stored on top of onion bags. Operator moved items at the time of inspection.
Fixed on the spot
Earlier inspections 2
A94Complaint inspection3 violations, 1 high priority No follow-up needed
- First visitJul 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of bleach stored on clean dish shelf in prep area. Manager moved bottle away from clean dishes during inspection.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Salsa made 7-28-26 and salsa verde made 7-27-26 per employee, not date marked by 7-30-26. Employee date marked items during inspection.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mold like substance on walk-in cooler shelves.
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet.
For reporting purposes only. Outlet in prep area.
B89Complaint inspection6 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 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 - First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 live flying insects around kitchen area.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Rice 130°F at 12:55, per manager cooling since approximately 12:30 down to 98°F at 1:55. Operator moved rice to reach in freezer for rapid chilling.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled bottle of oven cleaner. Manager labeled at time of inspection.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bins containing sugar, salt, beans and rice stored on floor in dry storage.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on clean dish shelf in prep area.
Code 14, Food-contact surfaces designed and maintained: Ice buildup on walk-in freezer floor.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.
- Stop sale
- An order that the food can’t be sold or served.