Barrio Burrito Bar
2745 E County Line Rd, Lutz, FL 33559 · Permanent Food Service · License 3919565
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (no follow-up needed), 1 intermediate, 3 basic-15
- Safety score85
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 visitSep 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked blacked beans (50°F-cold holding) in reach in cooler in kitchen. Operator stated it's from 8:00 am . See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
safety food due to temperature abuse. Cooked blacked beans (50°F-cold holding) in reach in cooler in kitchen. Operator stated it's from 88:00 am . See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw ground beef above breading shrimp in reach in freezer. Operator removed the beef to bottom shelf
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Clean dish shelf blocked hand sink by triple sink in kitchen
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil on floor in kitchen
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Discussed with operator and he put hair net on
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket quaternary less than 150ppm. Operator remade it to 200pm
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.
- Stop sale
- An order that the food can’t be sold or served.