Barrio Burrito Bar

20449 SR 7 Ste A6, Boca Raton, FL 33498 · Permanent Food Service · License 6023219

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 26, 2026 (13 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
4 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 5 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

12 violations found

First visitOct 26, 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.
12 violations found:
- 4 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority4
- 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, other than whole meat roast, hot held at less than 135°F. onions and peppers (117°F-125°F - Hot Holding). Employee states item was cooked approximately 4.25 hours ago. Item being held in shallow pan in steam table. Unknown time out of temperature. Time/temperature control for safety food cold held at greater than 41°F. sour cream (47°F-50°F - Cold Holding). Item being held on cook Iine individually portioned in large pan. Items stacked on top of bottom layer out of temperature. Operator states items have been in unit longer than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sour cream (47°F-50°F - Cold Holding).
  Item being held on cook Iine individually portioned in large pan. Items stacked on top of bottom layer out of temperature. Operator states items have been in unit longer than 4 hours. See Stop Sale
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. onions and peppers (117°F-125°F - Hot Holding).
  Employee states item was cooked approximately 4.25 hours ago. Item being held in shallow pan in steam table. Unknown time out of temperature. See Stop Sale. 2 drawer holding unit under front counter: cooked chicken (90°F-104°F - Hot Holding).operator states chicken has been in unit for 2 hours. Employee reheated chicken to 165°F.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed 2 hoses attached to splitter. Hose leading to hose caddy has no vacuum breaker at splitter
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Multiple items held over 24 hours in walk in cooler not date marked. Provided date marking hand out to operator
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Operator unable to provide for 1 employee employed less than 60 days. Provided to operator
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Items stored in prep area hand wash sink. Operator removed
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Multiple heavy can items stored on floor underneath kitchen prep table. Walk in cooler onions stored on floor.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Wiping clothes sanitizer tested sanitizer tested at 0 ppm quaternary. Operator remade and retested at 400 ppm
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed at front line
- Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bag, hat stored on sealed food items. Operator removed and properly stored
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.