Tijuana Flats Burrito CO
8703 Stirling Rd, Cooper City, FL 33328 · Permanent Food Service · License 1621509
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 Oct 1 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 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.
6 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.
Observed small flip top cooler in the kitchen chicken (57°F - Cold Holding). Operator had the chicken on top of the pan cover instead of inside the pan. As per operator, chicken was placed on top of the pan cover approximately 1 hour ago. Operator placed the chicken into the cooler to quick chill.
Fixed on the spot
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in the back food prep area.
Operator disposed of pesticide emitting strip.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee drinking in a food preparation or other restricted area.
Operator instructed employee not to drink in the kitchen.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed ice buckets not stored inverted. Operator stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken by the rear exit.
Objectionable odors in the kitchen of the establishment.
The odor seems to be coming from the grout in the floor.
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.