BUBBAKOO'S BURRITOS
3267 SE FEDERAL HWY · STUART · Martin County · FL 34997
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 8
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 dented can of sweet corn.
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled wet wiping cloth then began preparing burrito taking a portion of parsley from pan; no glove change; no hand wash. Advised operator that employee should wash hands. See stop sale for parsley.
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled shirt then prepared cooked chicken at fryer; no hand wash. Advised operator that employee should wash hands.
01B-12-4High Priority – Food contaminated by employees/consumers and operator continued to serve food. Observed employee handle soiled wet wiping cloth then began preparing burrito taking a portion of parsley from pan; no glove change; no hand wash. See stop sale for parsley.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At low boy freezer: raw steak patties stored over churros portioned in pans. Advised operator to store properly.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter make table: salsa (47F – Cold Holding); cooked corn (46F – Cold Holding) As per operator, moved to the top compartment of table and stored less than 4 hours. Advised operator to quick chill. Not prepped or portioned today. Advised operator to quick chill.
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on chiwawas and crispy chicken at front counter. As per operator, stored since 11am. Operator time marked. **Corrected On-Site**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table in backend of kitchen: cooked ground beef (132F – Hot Holding) As per operator, stored since approximately 2 hours. Advised operator to reheat to 165+F.
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked shrimp (45F at 12:00pm; 45F at 12:35pm- Cooling) As per operator, cooling since 8:30am. At current rate of cooling, cooked shrimp will not cool to 41F in a total of 6 hours. Pan of cooked shrimp covered with plastic wrap. Advised operator to quick chill.
Basic 3
14-11-5Basic – Equipment in poor repair. At walk in cooler, water leaking from vent in ceiling. **Repeat Violation**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses at front counter.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at front counter.
Inspector observations synchronized from DBPR on September 8, 2026 12:37 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.