Bubbakoos Burritos
Last inspected: Feb 23, 2026
78
Score
Bubbakoos Burritos appears in inspection records eight times, starting in 2022. The most recent visit was on Feb 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Melbourne facility scores 84, putting Bubbakoos Burritos on the weaker side. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - 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. Yariel started 3 months ago, signed agreement during inspection. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yariel started 3 months ago, no proof of training.
53B-13-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf with paper wrappers and gloves. Manager removed jacket. **Corrected On-Site**
40-06-5
78
Sep 5, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - Floor not cleaned when the least amount of food is exposed. Floor under fryers are soiled with grease and food debris.
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backsplash of grills have grease splatter. Hood filters have grease build up
23-03-4
90
Jan 21, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
12A-11-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de gallo at 45/46° after three hours. Operator placed in an ice bath to achieve 41° or lower for temperature recovery **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peppers n onions found at 110° after 20 minutes per operator. Operator returned peppers n onions to flat grill, reheated to 165° for temperature recovery. Retemped peppers n onions 197° **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - 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.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored with corn and above cutting boards
12B-07-4
Basic - Floor soiled/has accumulation of debris. Walked in cooler
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for taco seasoning
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Taco seasoning **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. License On display with expiration date 4/1/2024
50-09-4
41
Aug 2, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (54F - Cold Holding); pico (51F - Cold Holding); batter (43F - Cold Holding) manager states they were out in line 2 hours ago, he created ice bath for them to cool them rapidly and I provided time plan if he wants to use time. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken on steam table 109F, employee states the lid has been off for lunch, reheated. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are soiled.
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in low boy cooler. Manager is having the gm bring a thermometer. **Corrected On-Site**
05-09-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Food storage container/container lid cracked or broken. Container in drawer under grill is cracked
14-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in mop sink area is soiled, wall behind dirty towels, wall under triple sink is soiled, wall behind prep table, and wall behind grills.
36-27-5
55
Dec 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
90
Jul 14, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of pineapple juice.
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of food debris in Hand wash sink next to grill **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with peroxide cleaner in unlabeled spray bottle **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers have build up on the inside of nozzles. Operator replaced nozzles with clean ones. **Corrected On-Site**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on front line
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on make line table and drawers under grill.
23-03-4
55
Jan 9, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
39
Aug 5, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At mop sink **Repeat Violation**
29-37-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (127F - Hot Holding) suggested rapid reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitzer down hand wash sink educated employee on hand wash sink uses
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured operator chained **Corrected On-Site**
51-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for shredded cheese touching product
10-06-5
Basic - In-use utensil stored in sanitizer between uses. Using sanitizer to hold knife in between cutting chicken. Educated operator on how to hold utensils in hot water **Corrective Action Taken**
10-18-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer soiled **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Checkers cup in reach in freezer
12B-13-4
41
Frequently Asked Questions
When was Bubbakoos Burritos last inspected?
The most recent health inspection at Bubbakoos Burritos on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Bubbakoos Burritos?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Bubbakoos Burritos.
How does Bubbakoos Burritos compare to other restaurants in Melbourne?
Bubbakoos Burritos most recently scored 78 out of 100, which is lower than the Melbourne average of 84.
Has Bubbakoos Burritos' inspection record improved over time?
Results have been roughly steady. Inspections at Bubbakoos Burritos have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bubbakoos Burritos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bubbakoos Burritos inspected?
Based on the inspection history on file, Bubbakoos Burritos is inspected around two times per year on average.
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