THE BURG DINER

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets in reach in cooler on server line bearing a 7AM time mark, but operator said they no longer use time as a public health control for this item. Butter packets in time marked container temped at 56F, while those in original container next to it temped at 38F. Stop Sale issued at 11AM due to these items being on Time as a Public Health Control written procedures, time marked, and out of temp. Warning - From follow-up inspection 2026-03-17: Cabbage cooked yesterday around 2 PM and kept in cooler since 5PM yesterday without being taken out since temping at 42F on top, 47F on bottom because they were stacked in a deep pan. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes (56F - Cold Holding, retemped at 55F) -operator put in freezer to cool but only went down 1F due to being dense and stacked high. Operator transferred to shallow pan to finish cooling. Warning - From follow-up inspection 2026-03-17: Cabbage cooked yesterday around 2 PM stacked in a deep pan and kept in cooler since 5PM yesterday without being taken out since. Temping at 47F. Stop Sale issued. Operator discarded. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom not enclosed with self-closing door Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses on clean dish rack in dish wash area Operator removed Corrected On-Site Warning - From follow-up inspection 2026-03-17: Pack of cigarettes and lanyard stored on clean dish rack. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook failed to wash hands before grabbing change of gloves to work with food. He then washed hands and put new gloves on. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer failed to wash hands before grabbing change of gloves to handle clean dishes. He then washed hands and put on new gloves. Corrective Action Taken

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg with broken shell in reach in cooler in rear kitchen . Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar (49F - Cold Holding; retemped at 42); feta cheese (49F - Cold Holding; retemped at 40F). Items in deli cooler out of temp due to keeping lid open. Operator put items in the freezer and kept cooler lid closed and got items back in temp quickly. Corrected On-Site Repeat Violation

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. See stop sale. Operator prepared potatoes to rehydrate and failed to time stamp when finished. He time marked afterward with my instruction. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer washed hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat grinder with cutting board stained and soiled with debris; not used today. Stand mixer soiled with grease and debris; not used today. Interior of food processor cracking and stained red. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Coffee machine parts and squirt bottle being stored on hand wash sink in kitchen. Operator removed and washed items. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black mold-like substance and debris in the interior of the ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at deli coolers no longer cleanable, stained and grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in front of microwave. Operator moved beverage

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at bar area.

Basic - Equipment in poor repair. Detached gasket in rear kitchen reach in cooler "True" brand cooler.

Basic - Floor soiled/has accumulation of debris behind coolers and cook equipment. Operator moved equipment and cleaned. Corrected On-Site

Basic - Food stored on floor. Containers of food in walk in freezer stored on the floor. Operator moved to a shelf. Corrected On-Site

Basic - In-use knife/knives stored in under hot holding unit

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Single serve portion cup being kept in feta cheese container as utensil.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood systems over cook equipment heavily soiled with buildup of grease. Fans at bar heavily soiled with dust

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Unwashed celery and peppers stored with ready-to-eat carrot sticks. Stored over ready to eat foods.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind prep table near warewashing area and dry storage, walls in kitchen next to deli cooler and flat top

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding). sliced cheese (48F - Cold Holding) Employee moved items to freezer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. Repeat Violation

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat made 1-21-25 has no date marked. Employee date marked items.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in Stand up cooler label indicating that it is to remain frozen until time of use no longer frozen. Employee removed from packaging. Inspector educated employees. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee moved tongs. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on cook line. Press oven soiled with food debris Repeat Violation

Basic - Reuse of single-service or single-use articles. Sour cream containers reused for storing food. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with no gloves. Tomatoes are not always heated to 145 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: milk (50F - Cold Holding) Manager moved milk to walk in freezer. Corrective Action Taken Repeat Violation

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. Time stamp not put on butter being held on time. Manager put correct time on butter. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside rear door lacks a vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press in kitchen has built up food debris. Left oven has built up food debris. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of glass cleaner above three compartment sink. Manager labeled. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with earrings while preparing food.

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

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored in oven handle in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Left oven has built up food debris. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees next to soda machine.

Basic - Reuse of single-service or single-use articles. Sour cream containers reused for storing food.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on countertop next to soda machine. Manager stored correctly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Grits removed from original container and not labeled. Employee labeled. Corrected On-Site

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 changed gloves without washing hands. Inspector educated manager on proper hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ham sandwich in reach-in prep cooler. Employee moved shell eggs to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake mix (48F - Cold Holding); Manager placed items in cooler. Corrective Action Taken Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed management procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen area.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict not identified on menu. Employee identified all 25 menus. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in dish area. Employee labeled bottle bleach Corrected On-Site

Basic - Equipment in poor repair. Oven heater in prep area is cracked.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs Warning - From follow-up inspection 2023-10-20: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2023-10-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers Warning - From follow-up inspection 2023-10-20: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area. Warning - From follow-up inspection 2023-10-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken Warning - From follow-up inspection 2023-10-20: Reach in cooler side blue tape was corrected Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line. Warning - From follow-up inspection 2023-10-20: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator moved raw shell eggs to bottom of reach in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced cheese re packaged on sit needs date marking

Basic - Food stored on floor. Oil on floor in kitchen

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several itemsthat have been removed from commercial packaging need time tracking in walk in freezer

Intermediate - Spray bottle containing toxic substance not labeled. Operator identified Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cups in seasonings

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area

Basic - Reuse of single-service or single-use articles. Sour cream buckets washed and re used for prep

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Prep area raw wood shelf - From follow-up inspection 2022-03-28: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bug spray above cooks line. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs next to ready to eat food on cooks line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Microwave soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on dish rack with clean dishes

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

Basic - Food stored on floor. Cases of fryer oil on floor in kitchen

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line gaskets heavy soil

Basic - Wood food-contact surface not properly sealed. Spice shelf in kitchen