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RERO'S BURRITO CO

934 WEST COVINA PKWY, WEST COVINA, CA 91790 · RESTAURANT (0-30) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

RERO'S BURRITO CO has been inspected 6 times by Los Angeles County Department of Public Health, Environmental Health Division since December 12, 2023. The most recent inspection, on May 26, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 7 times across 5 separate inspections, most recently on May 26, 2026. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

  • 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 6 times across 4 separate inspections, most recently on May 26, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on October 30, 2025. For example: NO INSECTS, RODENTS, BIRDS OR ANIMALS PRESENT

  • 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 October 3, 2025. For example: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED

  • 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 2 times across 2 separate inspections, most recently on October 3, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, 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.

6 inspections

  1. ROUTINE INSPECTION

    3 infractions

    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F135: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT
      • 1 point
  2. OWNER INITIATED INSPECTION

    11 infractions

    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F139: THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F124: NO INSECTS, RODENTS, BIRDS OR ANIMALS PRESENT
      • 11 points
    • F143: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F152: PERMIT SUSPENDED, REVOKED, OR MODIFIED
    • F115: FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F147: SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F144: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
  3. ROUTINE INSPECTION

    15 infractions

    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
    • F147: SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F151: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
    • F139: THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F124: NO INSECTS, RODENTS, BIRDS OR ANIMALS PRESENT
      • 11 points
    • F152: PERMIT SUSPENDED, REVOKED, OR MODIFIED
    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F114: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
      • 4 points
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F148: PERMITS AVAILABLE
      • 1 point
  4. ROUTINE INSPECTION

    8 infractions

    • F052: # 01B. FOOD SAFETY CERTIFICATION
      • 2 points
    • F048: # 47. PERMITS AVAILABLE
      • 1 point
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F053: # 21A. HOT WATER AVAILABLE
      • 2 points
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
  5. OWNER INITIATED INSPECTION

    7 infractions

    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
  6. ROUTINE INSPECTION

    13 infractions

    • F048: # 47. PERMITS AVAILABLE
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F053: # 21A. HOT WATER AVAILABLE
      • 2 points
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F009: # 09. PROPER COOLING METHODS
      • 2 points

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