BURRITO TEX MEX USA
9979 SW 142 AVE · MIAMI · Dade County · FL 33186
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F – Cooling) at 1 door reach in cooler. As per cook from previous day.
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 cook began preparing tacos without washing hands.
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Observed non food grade lining under the cilantro container.
29-04-4High Priority – Nonfood-grade hose conveying potable water. Observed non food hose connected to water supply.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F – Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (47F – Cooling) at 1 door reach in cooler. As per cook from previous day.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (53F – Cold Holding) at preparation reach in cooler. As per cook for more than 4 hours. Observed cheese (51F – Cold Holding); brown rice (53F – Cold Holding); cooked beef (56F – Cold Holding); cooked chicken (58F – Cold Holding ); raw beef patty (57F – Cold Holding ); cheese (52F – Cold Holding ); raw beef (52F – Cold Holding ) at preparation reach in cooler. As per cook for approximately 30 minutes. Observed raw beef (47F – Cold Holding); sour cream (46F – Cold Holding) at 1 door reach in freezer. As per cook for approximately 15 minutes.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed cooked beef (119F – Hot Holding) at cook line. As per cook for approximately 1 hour, cook turn the heat on. **Corrective Action Taken**
Intermediate 9
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork cooling inside cooking pot covered.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by plastic container.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed containers and cleaning solution stored inside hand washing sink.
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Observed owner Exell with no proof of manager certificate.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
11-26-1Intermediate – 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. Observed employee Helen hired more than 60 days with no reporting health agreement. Printed and provided health reporting agreement.
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed cook unaware of maximum cold holding temperatures. Coach employee on temperature. **Corrected On-Site**
27-16-4Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink. Employee repaired water during inspection. **Corrected On-Site**
Basic 8
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted on top of 3 compartment sink.
14-74-7Basic – 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 ambient temperature at 48F at 2 door reach in cooler.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair net.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Observed containers in 3 compartment sink.
50-04-4Basic – Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
35B-14-4Basic – Mobile food dispensing vehicle service opening not kept closed except during food service.
16-04-4Basic – No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed drain boards utilizing as storage shelf.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of preparation table.
Inspector observations synchronized from DBPR on October 9, 2026 2:43 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 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.