BURGER KING #13874
5711 NW 176 ST, Miami FL 33015 · 8262599
Last inspected Aug 8, 2025 · 6 visits since September 2023
3 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (46F - Cold Holding); shredded lettuce in box (48F Cold Holding) in walk in cooler, for less than 4 hours as per operator. Operator opened walk in freezer door to cool product down faster and placed a repair order for cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher washer machine without proper chemical connection.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher washer machine without proper chemical connection.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher washer machine without proper chemical connection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (46F - Cold Holding); shredded lettuce in box (48F Cold Holding) in walk in cooler, for less than 4 hours as per operator. Operator opened walk in freezer door to cool product down faster and placed a repair order for cooler.
Equipment in poor repair. Observed walk-in cooler with ambient temperature of 43F. Observed operator place in order for repair.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher washer machine without proper chemical connection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (46F - Cold Holding); shredded lettuce in box (48F Cold Holding) in walk in cooler, for less than 4 hours as per operator. Operator opened walk in freezer door to cool product down faster and placed a repair order for cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new employee Katherine working for 3 days with no signed agreement. Manager printed blank form for employee to sign and read.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no completed form.
Current Hotel and Restaurant license not displayed. Observed no current license displayed
Equipment in poor repair. Observed walk-in cooler with ambient temperature of 43F. Observed operator place in order for repair.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer where frozen burgers are kept on kitchen line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form to operator.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.