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Mucho Burrito Fresh Mexican Grill

Unit 251 1508 Upper James St, Hamilton ON L9B 1K3 · Restaurant

Official record from Hamilton →

Inspection summary

Mucho Burrito Fresh Mexican Grill has been inspected 16 times by City of Hamilton Public Health Services since March 3, 2022. The most recent inspection, on September 2, 2026, found no infractions.

6 of 16 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 7 separate inspections, most recently on August 24, 2026. For example: Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on August 24, 2026. For example: Single service containers and articles kept free from contamination

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on August 28, 2025. For example: Hand washing basin with supplies of soap and paper towels in dispensers

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 24, 2024. For example: Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on September 9, 2022. For example: Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating

About this data

These results come from City of Hamilton Public Health Services, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

16 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • Single service containers and articles kept free from contamination
      • Maintain single service containers and articles free from contamination
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
      • Ensure equipment, utensils and or multi-service articles are of sound and tight construction
      • Ensure equipment, utensils and or multi-service articles in good repair
  3. Routine Inspection

    1 infraction

    • Furniture, equipment and appliances in food handling and storage rooms arranged and constructed to permit a clean and sanitary environment
      • Maintain and arrange equipment to permit a clean and sanitary condition
  4. Routine Inspection

    2 infractions

    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Change sanitizing solution for wiping cloths at a minimum of every 2 hours, or as often as necessary, to maintain the solution clean and sanitary at all times
    • Manual dishwashing: Wash, rinse, sanitize technique
      • Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize
      • Quaternary ammonium compound must be at least 200 parts per million at 24°C or greater for at least 45 seconds
  5. Routine Inspection

    1 infraction

    • Hand washing basin with supplies of soap and paper towels in dispensers
      • Provide paper towels in a dispenser at hand basin in food preparation area
  6. Routine Inspection

    0 infractions

  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • Toxic or poisonous substances required for maintenance in food premises are stored and handled as prescribed in the regulation
      • Store toxic/poisonous substances in container bearing identifying labels
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Food handlers who come into contact with food/utensils shall do so in a sanitary manner
      • Ensure food handlers confine hair while handling food
  12. Routine Inspection

    1 infraction

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
  13. Re-inspection

    0 infractions

  14. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Manual dishwashing: Wash, rinse, sanitize technique
    • Hot holding: minimum of 60°C (140°F) after cooking / rapid re-heating
  15. Routine Inspection

    3 infractions

    • Floors, walls, and ceilings clean and in good repair and maintained in a sanitary manner
    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Cloths and towels maintained in clean, good repair and not used for other purposes
      • Ensure wiping cloths are kept in a sanitizing solution when not in use
  16. Routine Inspection

    3 infractions

    • Equipment, utensils, multi-service articles and all food contact surfaces are properly constructed
    • Garbage and waste (solid or liquid) collected and removed to ensure sanitary condition of premise
    • Food premise is protected against the entry and harbouring of pests

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