Good

Burritos California Mexican Food

4743 University Way NE, Seattle, WA 98105

Seattle

Rated “Good” · as of Jul 17, 2026

Burritos California Mexican Food was last inspected on July 17, 2026 and scored 15 points. Inspectors found 2 violations, 2 of them critical.

Latest inspection

July 17, 2026 · Routine Inspection/Field Review

Unsatisfactory

Score: 15 points

2 critical
  • CriticalFood handling5 pts

    Raw meat was stored above or next to ready-to-eat food.

    Official wording (code 1400)

    Raw meats below and away from ready-to-eat food; species separated

  • CriticalFood source10 pts

    Food was spoiled, contaminated, or unsafe.

    Official wording (code 1000)

    Food in good condition, safe and unadulterated; approved additives

Sep 8, 2021: 202021/09Apr 12, 2022: 353522/04Jan 3, 2023: 5523/01Jan 12, 2024: 0024/01Jun 27, 2024: 484824/06Jul 10, 2024: 0024/07Jan 23, 2025: 151525/01Jul 17, 2025: 202025/07Jan 8, 2026: 0026/01Jan 23, 2026: 0026/01Jul 17, 2026: 151526/07
Inspection scores over time. Lower is better (fewer violation points).

Inspection history

11 inspections on record

  1. Satisfactory 0 points

    Routine Inspection/Field Review

    No violations

  2. Complete 0 points

    Educational Inspection

    No violations

  3. Unsatisfactory 20 points

    Routine Inspection/Field Review

    2 critical1 general Show violations
    • CriticalFood handling5 pts

      Raw meat was stored above or next to ready-to-eat food.

      Official wording (code 1400)

      Raw meats below and away from ready-to-eat food; species separated

    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • GeneralFacility upkeep5 pts

      Plumbing problems, or missing protection against backflow.

      Official wording (code 4400)

      Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

  4. Unsatisfactory 15 points

    Routine Inspection/Field Review

    1 critical2 general Show violations
    • CriticalFood temperature5 pts

      Cold food was held slightly too warm (42–45°F).

      Official wording (code 2120)

      Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

    • GeneralFacility upkeep5 pts

      Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

      Official wording (code 4100)

      Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

    • GeneralFacility upkeep5 pts

      Plumbing problems, or missing protection against backflow.

      Official wording (code 4400)

      Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

  5. Complete 0 points

    Return Inspection

    No violations

  6. Unsatisfactory 48 points

    Routine Inspection/Field Review

    3 critical1 general Show violations
    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • CriticalHygiene & sanitation25 pts

      Hands weren’t washed when required.

      Official wording (code 0400)

      Hands washed as required

    • GeneralFacility upkeep3 pts

      Non-food surfaces were dirty or in poor repair.

      Official wording (code 4300)

      Nonfood-contact surfaces maintained and clean

  7. Satisfactory 0 points

    Routine Inspection/Field Review

    No violations

  8. Unsatisfactory 5 points

    Routine Inspection/Field Review

    1 critical Show violations
    • CriticalFood temperature5 pts

      Cold food was held slightly too warm (42–45°F).

      Official wording (code 2120)

      Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  9. Unsatisfactory 35 points

    Routine Inspection/Field Review

    1 critical2 general Show violations
    • CriticalFood temperature25 pts

      Cooked food wasn’t cooled properly.

      Official wording (code 1600)

      Proper cooling procedure

    • GeneralFood handling5 pts

      Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

      Official wording (code 3400)

      Wiping cloths properly used, stored; sanitizer concentration

    • GeneralFacility upkeep5 pts

      Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

      Official wording (code 4100)

      Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  10. Unsatisfactory 20 points

    Routine Inspection/Field Review

    2 critical Show violations
    • CriticalFood temperature10 pts

      Cold food was held above 45°F.

      Official wording (code 2110)

      Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

    • CriticalHygiene & sanitation10 pts

      Hand sinks were missing, blocked, or not stocked.

      Official wording (code 0600)

      Adequate handwashing facilities

More in Seattle

Source: Public Health – Seattle & King County open data, refreshed hourly. Last inspection 4 months ago. Always confirm with the official record.