Big Island Burrito
814 Hwy A1A, Indialantic, FL 32903 · Permanent Food Service · License 1505444
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection2 high priority (fixed by the Jul 14 follow-up), 4 intermediate, 5 basic-23
- Safety score77
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 visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
- First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk-in cooler pico (56°F - Cold Holding); cooked chicken (56°F - Cold Holding); cooked beef (56°F - Cold Holding); queso (56°F - Cold Holding); cut tomatoes (56°F - Cold Holding); cooked rice (56°F - Cold Holding). Operator stated that door was open during prep. Kept closed for 30 minutes. Raw beef 49°F In flip top of reach-in cooler for make line pico (66°F - Cold Holding); cut tomatoes (72°F - Cold Holding); shredded cheese (70°F - Cold Holding)
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Staining of pavement outside rear door. When asked, Employee Zoe stated that they dump outside.
Intermediate4
Code 27, Water source: Hot water supply not maintained during peak periods.
No hot water available at any sinks: mop, triple, prep, or hand washing
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Behind front counter is being used as a dump sink. Ice in well.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ James expired 4/28/26
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of chips and tortillas on the floor in kitchen. Cases of eggs on the floor in walk-in cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Shelf over utensil station in kitchen
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Multiple single service items on shelves behind front counter do not meet minimum requirements of 6" above the floor.
Code 29, Plumbing and backflow prevention: Faucet/handle in disrepair at plumbing fixture.
Hand wash sink behind front counter. Hot handle is in disrepair
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Both restrooms
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.