BURGERFI

Intermediate - Food manager certification expired. 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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by coffee maker temperature is 89 F - 102 F .

Basic - Equipment in poor repair. Gasket on low boy by grill area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table under grill area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy at grill area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink area. Hose is attached.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at prep area of kitchen and by dry storage shelf in kitchen. Water temp 88°-92°.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in salsa. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at sink by tea maker.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Left side of ice cream scoop holder is at 124°. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site