BURGER KING #21985
11872 LEM TURNER RD, Jacksonville FL 32218 · 904.765.7139
Last inspected May 4, 2026 · 4 visits since September 2023
SEP 23
OCT 24
JAN 25
MAY 26
— STEADY
4 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee dropped sandwich on floor, picked up and discarded then put gloves on to make another sandwich without washing hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink on splitter, missing backflow preventer on non chemical dispenser side with red hose attached. Operator supplied during inspection.
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. 2 employees hired over 60 days showing food safety has not been completed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand dryer not turning on, no paper towels.
Show the remaining 3 findings ▾
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, floor soiled with residue. In walk-in freezer, build up of black residue on floor. At drive thru area, floor under/behind coffee station soiled with drink residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At both make lines, bottom of microwave doors have build up of food splatter. At fry station, top of warmer drawers has build up of food residue. At drive thru area, lower shelf under coffee station soiled with food residue. At ice cream area, gasket on reach-in cooler has bui,d up,of food debris.
Open dumpster lid. One lid open on trash dumpster. Lid closed.
Jan 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop sale issued Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. At make line, cut tomato and cut lettuce marked to discard,at 2pm still on line at 220pm.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At make line, cut tomato and cut lettuce marked to discard,at 2pm still on line at 220pm.
Handwash sink used for purposes other than handwashing. At front counter area, handwash sink used as dump sink as evidenced by ice in sink.
Floor tiles missing and/or in disrepair. At mop sink l multiple floor tiles missing.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, multiple cases of unwashed tomatoes stored over tortillas and ice cream mix.
Wet mop not stored in a manner to allow the mop to dry. At mop sink, mop stored in bottom of sink. At front counter area, mop stored in mop bucket of dirty water.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at prep area.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At make line, cut tomato and cut lettuce held on time, time marked for 6 hours. Operator put correct time on items.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink by walk-in cooler, towels not dispensing. Operator fixed, working properly.
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, plastic containers stacked before air drying.
Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor at fryers have grease build up. In kitchen area, floor behind ice machine has build up of debris. In walk-in cooler, fan covers have grey mold-like substance. In dining room, floor and floor drain under cabinet at soda station soiled/build up.
Utensils in poor condition. At make line, handle on knife melted.
Working containers of food removed from original container not identified by common name. In dry storage area, plastic container of seasoning not labeled.
Sep 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line, container of liquid eggs 66F. Eggs placed out approximately 30 minutes prior. Eggs placed in reach in cooler to cool. On front counter near coffee station, container of coffee drink mix (cream) 50F. Mix placed out approximately 30 minutes prior. Mix placed in reach in cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming drawer on make line, chicken 105F. Chicken voluntarily discarded.
Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on front counter next to to go lids. Bottle moved and stored correctly.
Dead roaches on premises. One dead roach on floor in dry storage area. Dead roach discarded.
Employee with no hair restraint/beard guard while engaging in food preparation. Two employees working in kitchen. Both placed restraints on.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drive through equipment in both front and back areas. Floor under rack in dry storage area. Floor under drink dispenser in dining room. Wall under triple sink in kitchen. Wall behind drive through equipment in front area.
Food storage container/container lid cracked or broken. Lid for container with sauces in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blue mop bucket in mop sink.
Open dumpster lid. Both dumpsters outside of establishment.
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.