BURGER SPOT

High Priority - Roach excrement and/or droppings present. One egg sac on bottom of wall in kitchen beside ice machine. Manager swept the area during this inspection. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Analog ambient air thermometer hanging from shelf inside walk-in cooler reads 20F. Actual air temperature is 36F. Manager discarded the thermometer during this inspection. Ambient air thermometer on outside if cooler door is working properly. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Area around light fixture on ceiling at cookline soiled with dust. 2. Floor around fryer soiled with grease and/or food debris. 3. Floor under and around ice machine soiled with dirt and/or food debris. Repeat Violation

High Priority - Live, small flying insects found. One fly crawling on top of single-use bags at cookline.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with grease and/or mold-like substance.

Basic - Dead roaches on premises. 1. One dead roach on floor in kitchen, below shelf containing soda syrups. 2. Two dead roaches on floor in kitchen, below prep table at cookline. An employee swept both areas during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Floor behind equipment at cookline soiled with grease and/or food debris. 2. Hood above fryers soiled with grease.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1. Ceiling tiles near grill at cookline soiled with dust. 2. Ceiling tiles in kitchen near three-compartment sink soiled with dust.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler at cookline. Employee cleaned water from bottom of cooler during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior wall of ice machine soiled with white substance. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One FRLA food handler certificate expired on 06/18/2024 for E. Stinnette.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of ice cream machine at front counter: ice cream mix (57F - Cold Holding) Employee stated they set up the ice cream machine approximately one hour prior and added ice to top of machine to begin cooling the ice cream mix to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with brown substance.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near pickup window. One fly in kitchen near three-compartment sink. Repeat Violation Admin Complaint

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee scooped ice at front pickup window with artificial and/or painted nails without wearing gloves.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine soiled with black substance.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink at cookline. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf at cookline on top of single-use wax paper sheets. Employee removed phone from area during this inspection.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handed food to customer in drive thru and then proceeded to place chicken in fryer without washing hands and changing gloves. Manager had employee wash hands and change gloves. Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. Items on make line. Manager stated items placed on line at 3:00 pm. Manager had employee place proper time on items.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer next to fryers: hash browns (106,109F - Hot Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager voluntarily discarded item. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose side of splitter.

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink next to three compartment sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Establishment has 4 employees working with no certified food manager on site.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to grill. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked Shell eggs and proceeded to handle to go containers. Inspector stopped employee and had employee wash their hands and change their gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer next to fryers: hash browns (101F - Hot Holding). Manager stated item placed in warmer 10 minutes prior to temperature being taken. Manager voluntarily discarded item. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach- in freezer next to grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above fryers. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in kitchen area near fryers. Observed two flies in kitchen near the office.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above fryers greasy. Gaskets from walk-in cooler and walk-in freezer soiled with mold-like buildup.

Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.

Basic - Observed Garbage bag not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Manager picked up and placed in dumpster Corrected On-Site