BURGER KING #03190

High Priority - Toxic substance/chemical improperly stored. Bathroom cleaner spray with spoons at front counter RemovedCorrected On-Site Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw hamburger patties while placing to cook and then handled clean/sanitized pans used to hot hold cooked hamburger patties without washing hands or changing gloves. Employee handled raw hamburger patties while placing to cook and then handled clean/sanitized utensils and food while preparing for customers without washing hands between changing gloves. Operator discussed with employee(s) who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Front counter Low boy reach-in cooler; opened ultra pasteurized creamer (52F - Cold Holding). Operator stated not prepared or portioned today,held in cooler less than 4 hours, moved to walk-in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at men's restroom hand wash sink. Operator provided paper towels. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At front counter low boy reach in cooler; ice buildup around vent in back of cooler, see violation 03A-02-5.

Basic - Food stored on floor. At walk-in freezer; case of raw hamburger patties and case of onion rings stored on floor. At walk-in cooler; bag of unwashed onions stored on floor. Operator moved items to shelf. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Front Counter;Employee handled cell phone then handled clean utensils without washing hands Educated operator employee washed hands Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. State of Florida License expired December 01, 2024

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in Freezer; Uncooked chicken above mozzarella fries Operator fixed Corrected On-Site

Basic - Ice buildup in walk-in freezer.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at drive through window touched money than proceeded to pack fries and onion rings. Manager educated and employee washed hands Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies : 1 live by soda system at the back of the kitchen and 1 live in the kitchen by bread / croissants 2 live flies behind ice machine by three compartment sink; Operator killed and disinfected areas; Corrected On-Site

High Priority - Sewage/wastewater backing up through floor drains. Water backing up up through floor drains while water running at three compartment sink and handwash sink; food particles observed and heavy sewage odor. Plumber called during inspection; drain fixed during inspection; cleaned ; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (51F - Cold Holding) liquid eggs (55F - Cold Holding) at cook line; as per operator food out of temperature for approximately 2 hours; food not prepared or portioned today; food placed back in the walk-in cooler; liquid eggs in ice bath; not sufficient ice to cover the food; operator added ice .Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sliced tomatoes/ cheese and shredded lettuce at cook line; as per operator food on time since 8:00 am; advised to time mark

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by managers office

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of clean container lid on the rack at three compartment sink. Advised to remove

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor soiled/has accumulation of debris- dining room and throughout the kitchen area;

Basic - Food stored on floor- pickles, bag of onions and frosty containers in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair- draining backup; water backing up while water running at three compartment sink/ and / or handwash sink

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missed at mop sink on splitter Warning - From follow-up inspection 2023-10-13: Same Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale..... cut tomatoes time marked used by 2:03 pm , cut lettuce used by 3:02 pm below prep table at prep line

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale..... cut tomatoes time marked used by 2:03 pm , cut lettuce used by 3:02 pm below prep table at prep line . Employee discarded food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding fish 128°, chicken nuggets 100° in hot holding machine at sandwich prep line being held less than four hours. Employee discarded food. Corrective Action Taken

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.

Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the soda line . Employee properly stored Corrected On-Site

Basic - Dead roaches on premises...one dead roach underneath cabinet by the self serve Coca-Cola machine at dining area. Employee cleaned and sanitized. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...underneath shelvings, 3 compartment sink, equipment throughout establishment.

Basic - Wall / Floor soiled with accumulated grease, food debris, and/or dust in mop sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scrambled egg mix (56°F - Cold Holding) at egg station in the kitchen. Food out of temperature for less than four hours. Operator placed food in ice to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses TPHC for sliced tomatoes, cheese, and shredded lettuce. Emailed the form. Operator printed and filled out form during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scope used to dispense flour stored inside the container, touching food. Operator stored properly. Corrected On-Site

Basic - Light not functioning in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter and dining room tables have grease and food debris.

Basic - Reach-in coolers and reach in freezers interior/shelves have accumulation of soil residues.

Basic - Soiled greasy floors and accumulated food debris throughout the kitchen.

Basic - Stored food not covered. Opened boxes of food not properly covered while stored in walk-in freezer.