Don Burrito
10855 SW 72 St #43-44, Miami, FL 33173 · Permanent Food Service · License 2323186
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority (no follow-up needed, 1 repeat), 5 basic (2 repeats)-12
- Safety score88
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 visitAug 20, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towel lining various food containers.
Repeat violation
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler grill drawers broken, not in use. Observed reach in cooler doors broken, unable to properly close, across cook line.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed rusted shelves inside reach in cooler near cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed exposed insulation on reach in freezer door in dish area.
Repeat violation
Duct tape used to repair nonfood-contact surface.
Observed duct tape on reach in cooler doors across cook line.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature 47°F.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.