Tijuana Flats Burrito CO

1647 CR 220 #103, Fleming Island, FL 32003 · Permanent Food Service · License 2001271

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 11 basic
-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 · 1 visit

Sep282026

Routine inspection

14 violations found

First visitSep 28, 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.
14 violations found:
- 3 High priority
- 11 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.
  On cook line reach in cooler under grill, Chicken (45,45°F - Cold Holding); Shrimp (46°F - Cold Holding). Operator stated door is constantly open.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line area Queso (105°F - Hot Holding). Operator removed and reheated to 187°F.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 4 small flying insects next to mop bucket near mop sink in wash ware area.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  On front line under tea dispenser, bulk container of sugar with no label. Employee labeled container.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk-in cooler, 2 cases of unwashed tomatoes over ready to eat foods.
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  On cook line in reach in cooler, scoop handle touching cheese. Operator removed scoop. On cook line next to rice warmers at dessert station, scoop handle touching cinnamon sugar. Operator removed scoop.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ware wash storage shelves with rust that has pitted the surface.
  In ware wash area, clean utensils storage shelf for pans/ containers has rust pitting the surface.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior door of beer cooler on front line, soiled with black/green mold like substance.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of bulk ice bin heavily soiled with black/green mold like substance, on the deflector plate, interior door and interior sides.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  On cook line above grill and fryers, hood filters soiled with dust and grease build up.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water observed in bottom of beer cooler behind front counter.
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  In dumpster area observed cardboard boxes/debris surrounding both dumpsters. Observed grease on ground next to grease receptacle by recycle dumpster.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observe in wash ware area next to mop sink under shelves, two dead roaches. Observed 1 dead roach on front line under bottle beer cooler next to cooler leg.
- Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
  Cooling unit in walk-in cooler, bottom pan has finish flaking.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.