Bullseye Burrito
315 Howard St W, Live Oak, FL 32064 · Permanent Food Service · License 7100378
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 visitOct 14, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored in ice bath on kitchen table: beef (51°F - Cold Holding); chicken (50°F - Cold Holding). Manager stated items placed in ice bath one hour prior to temperature being taken.
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Taco shells stored on front counter. Owner placed taco shells in kitchen.
Fixed on the spot
Code 50, Current license displayed: Establishment operating without a license from the 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/. Establishment operating without a license. Establishment received license during inspection.
Fixed on the spot
Basic2
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored on kitchen shelf. Owner turned containers over.
Fixed on the spot
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.
Employees phone on front counter prep table. Owner removed phone during inspection.
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.