Burrito Bandit
4908 E Broadway Ave, Tampa, FL 33605 · Mobile Food Dispensing Vehicle · License 3954419
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Sour cream 66°F and Milk 67°F held over night in food truck see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sour cream 66°F and Milk 67°F held over night in food truck see stop sale
Code 35, Insects, rodents, pests and animals: Live, small flying insects found, 2 live flies in general area
Roach activity present as evidenced by live roaches found.
1 live roach behind 3 compartment sink, 6 live roaches behind grill and flat top
Administrative complaint
Code 50, Current license displayed: Unable to license due to vermin in inspection Division of Hotels and Restaurants.Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days.
Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Behind reach in coolers 4 dead roaches, and 4 dead roaches on left hand side running board storage same side as deep freezer
Administrative complaint
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.