BUBBAKOO'S BURRITOS

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Inspection history

1. Jan 21, 2026

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

2. Oct 27, 2025

   ✓

3. Oct 21, 2025

   ✕
   4 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

4. May 12, 2025

   ✓

5. May 8, 2025

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

6. Jan 14, 2025

   ✓
   2 violations

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Miscellaneous, Economic Violation, Choking Poster, Training.

7. Dec 10, 2024

   ✕
   1 violation

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Sep 23, 2024

   ✓
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

9. Jan 30, 2024

   ✓

10. Jan 24, 2024

    ✕
    1 violation

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

11. Jan 22, 2024

    ✕
    3 violations

    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. Oct 13, 2023

    ✓
    1 violation

    • Single service items reused, improperly stored, dispensed, not used when required

13. Jan 31, 2023

    ✓

14. Jan 25, 2023

    ✕
    5 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

15. Nov 1, 2022

    ✕
    5 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Improper storage of cleaning equipment, linens, laundry unacceptable
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

16. May 9, 2022

    ✕
    4 violations

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Non food contact surfaces of equipment not clean
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

17. Nov 5, 2021

    ✓
    2 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Single service items reused, improperly stored, dispensed, not used when required

18. Jun 18, 2021

    ✓

19. Jun 9, 2021

    ✕
    3 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Food from unapproved source, spoiled, adulterated on premises.