Tijuana Flats

1100 El Jobean Rd Unit 102, Port Charlotte, FL 33948 · Permanent Food Service · License 1801733

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Vacuum breaker missing at mop sink with a splitter added to mop sink faucet.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
2 high priority (1 fixed by the Oct 16 follow-up), 1 intermediate, 7 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Oct152026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink with a splitter added to mop sink faucet.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Food-contact surface not smooth and easily cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 1 Intermediate
- 7 Basic
What 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 guacamole with cut tomatoes (46°F - Cold Holding); cut tomatoes (44°F - Cold Holding); shredded cheese (46°F - Cold Holding); cut lettuce (45°F - Cold Holding) in the reach in cooler. The operator stated the potentially hazardous foods had been held for approximately 3 hours. The operator to monitor temperatures.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink with a splitter added to mop sink faucet.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed rust on multiple pump spouts at the hot sauce station in the lobby.
Basic7
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee beverage stored on a food preparation table in the kitchen. The operator properly stored the beverage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed a missing door gasket on the reach in cooler.
  Food-contact surface not smooth and easily cleanable.
  Observed jagged edges on multiple metal pump spouts at the hot sauce station in the lobby.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed a sanitizer bucket stored near single-service cups behind the front counter. The operator properly stored the sanitizer bucket.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed the bottom interior of the reach in cooler soiled with food debris.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed the floor underneath the reach in cooler and underneath the equipment on the cook line soiled with an accumulation of food debris.
- Code 42, Premises and cleaning equipment: Wet mops not stored in a manner to allow the mops to dry at the entrance to the kitchen nearest the storage area.
  The operator properly stored the wet mops.
  Fixed on the spot
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.