TIJUANA FLATS BURRITO COMPANY

Name: TIJUANA FLATS BURRITO COMPANY
Address: 1024 AVALON PARK BLVD #108, ORLANDO, FL, 32828, US
Rating: 63.2

1024 AVALON PARK BLVD #108, ORLANDO, FL 32828

License #5811779

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

TIJUANA FLATS BURRITO COMPANY in ORLANDO currently holds an InspectFL Health Score of 63.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 8, 2026. Across those visits, DBPR recorded 42 total findings; InspectFL has detailed violation rows for 32 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 8, 2026 shows 10 observation rows: 3 critical, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cut cabbage prepared 2 days ago no date marked .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back table dish area cut cabbage (47F - Cold Holding)been there for 2 days
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
[38-01-4] Light shield damaged/in disrepair. Back area (storage area ).
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jacob expired 3-1-2026
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Cracking container used to stored the diced tomatoes at make table kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Back table dish area cut cabbage (47F - Cold Holding)been there for 2 days
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm . Operator changed sanitizer solution was empty. Second check 200 ppm Quat sanitizer.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse