HOT HARRY'S FRESH BURRITOS

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Inspection history

1. Jan 8, 2026

   ✕
   7 violations

   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

2. Feb 28, 2025

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

3. Jan 23, 2024

   ✕
   1 violation

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

4. Mar 21, 2023

   ✓
   1 violation

   • Garbage storage areas not properly constructed or maintained, creating a nuisance

5. Feb 7, 2022

   ✓
   5 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Feb 10, 2021

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Oct 2, 2019

   ✕
   7 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Improper thawing procedures used
   • 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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Mar 9, 2018

   ✕
   2 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

9. Dec 13, 2017

   ✕
   6 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Critical:Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

10. Nov 15, 2016

    ✕
    4 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non food contact surfaces of equipment not clean
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

11. Jun 17, 2015

    ✕
    3 violations

    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

12. Jun 10, 2014

    ✕
    2 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

13. Dec 30, 2013

    ✓

14. Nov 8, 2012

    ✕
    1 violation

    • 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.

15. Dec 27, 2011

    ✓

16. Dec 30, 2010

    ✓

17. Dec 8, 2009

    ✓

18. Sep 16, 2008

    ✓

19. Sep 26, 2007

    ✓