Chubby Burrito
1850 Emerson St, Jacksonville, FL 32207 · Mobile Food Dispensing Vehicle · License 2651643
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 16 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 4 basic (1 repeat)-16
- Safety score84
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 visitJul 16, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked chicken, cooked beef (46°F-47°F - Cold Holding); chorizo (44°F - Cold Holding) in bottom of flip top reach-in cooler. Operator stated items were placed in there this morning. Operator removed lids and also took chorizo and placed in reach in freezer nearby. Retemped chorizo at end of inspection at 39°F. Operator removed other two meats to freezer at end of inspection to chill.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting board at flip top reach-in cooler soiled/ stained. Also, fryer baskets and handles soiled.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink used to store utensils and squirt bottle. Operator removed items from hand wash sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink. Operator replenished paper towels.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket on reach-in cooler in disrepair. Coming off on left top corner.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior and shelving/ ledge of reach-in cooler and reach in fridge soiled
Container for non-time/temperature control for safety food not cleaned before refilling.
Observed bin for chips not cleaned before refilling.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on reach-in cooler and reach in fridge soiled. Also, exterior doors and frame of reach-in cooler soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.