Barrio Burrito Bar - #FL001
4738 Marigold Ave, Kissimmee, FL 34758 · Permanent Food Service · License 5911987
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-20
- Administrative complaint on Sep 15Counts 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 visitComplaint inspection
- First visitSep 15, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over sauces in reach-in cooler closest to exit door. Operator rearranged.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Beans and ground beef on prep table temping 124°F. Per operator they were cooked and placed to cool covered 2 hours prior. Advised operator, all items were reheated to a temperature between 165°F and 180°F.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Shredded beef in prep sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Several bottles of oil stored on floor adjacent to deep fryers.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Several drink cups and bottles on prep tables throughout.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
All employees engaging in food preparation without hair restraint.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
All handwashing sinks (restrooms & kitchen).
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
Both restrooms.
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.