What is Izzo's Illegal Burrito Kitchen's health inspection score?

Izzo's Illegal Burrito Kitchen has a SafeDine safety score of 76 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Izzo's Illegal Burrito Kitchen last inspected?

Izzo's Illegal Burrito Kitchen was last inspected on July 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Izzo's Illegal Burrito Kitchen have?

Izzo's Illegal Burrito Kitchen has 46 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Izzo's Illegal Burrito Kitchen safe to eat at?

Izzo's Illegal Burrito Kitchen has a good safety record with a score of 76/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Izzo's Illegal Burrito Kitchen serve?

Izzo's Illegal Burrito Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Izzo's Illegal Burrito Kitchen

Name: Izzo's Illegal Burrito Kitchen
Address: 9770 BLUEBONNET BLVD STE 2, Baton Rouge, 70810
Rating: 76

9770 BLUEBONNET BLVD STE 2, Baton Rouge

Last inspected 11mo ago

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0Good

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Jul 10, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.7

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (76/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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9770 BLUEBONNET BLVD STE 2, Baton Rouge, FL 70810

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Violation Timeline

Apr 2024

1 inspections

4 basic

Apr

Aug 2024

1 inspections

6 basic

Nov 2024

1 inspections

16 basic

Nov

Dec 2024

1 inspections

5 basic

Mar 2025

1 inspections

7 basic

Mar

Jul 2025

1 inspections

8 basic

Inspection History

6 records on file

5 Routine1 Re-inspection

Jul 25

Routine InspectionLatest

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Reach in cooler holding water.−2
LABEL1107 - Bulk containers are not properly labeled.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
WARE2515.2 - Equipment and utensils are not air-dried.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2

Base deductions−16 pts

Mar 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

LABEL1107 - Bulk containers are not properly labeled.−2
WARE2515.2 - Equipment and utensils are not air-dried.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Tea Nozzles.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−14 pts

Dec 24

Re-inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
PERMITS501.3 - A valid permit to operate is not posted in a conspicuous location.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2

Base deductions−10 pts

Nov 24

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
PERMITS501.3 - A valid permit to operate is not posted in a conspicuous location.−2
CROSS1705 - Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
EQUIPMENT2513 - Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FLOORS3701.5 - Floors are not clean. Under and around equipment.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
INSECT/RODENT3501 - Flies are present in the establishment. Gnats−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Inside Tea Nozzles.−2

Base deductions−32 pts

Aug 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
WARE2515.2 - Equipment and utensils are not air-dried. Wet Nesting.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2

Base deductions−12 pts

Apr 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
WARE2515.2 - Equipment and utensils are not air-dried. Wet Nesting.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2

Base deductions−8 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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