Tijuana Flats Burrito CO
11007 Causeway Blvd, Brandon, FL 33511 · Permanent Food Service · License 3915803
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 fixed on the spot), 7 basic (1 repeat)-20
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked rice in warmer held at 130°F. Queso in warmer held at 125°F. Operator turned up heat in both warmers.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray bottle of bleach cleaner on shelf over boxes of tortilla chips. Operator moved bottle.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 2/1/2026. Establishment is open and operating/currently preparing and serving food to customers.
Administrative complaint
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed jalapeños stored over cream cheese in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on prep table. Operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup to scoop salsa in flip top cooler. Operator removed.
Fixed on the spot
Equipment in poor repair.
Gasket on ice machine door torn/frayed
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Tested at 0ppm. Operator replaced solution, tested at 200ppm.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Plastic bowls/platters on wire shelf not inverted. Operator inverted.
Fixed on the spot
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.