BURGER KING 28843
307 HARPER LN, Saint Johns FL 32259 · 904-325-7078
Last inspected Dec 11, 2025 · 3 visits since March 2024
MAR 24
OCT 24
DEC 25
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
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 markings. Missing time markings for ham sitting out on make line, employee corrected during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed frozen raw hamburger patties to place in broiler with gloved hands then took off gloves and began to handle clean equipment and bags of frozen French fries and mozzarella sticks with bare hands without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid dairy foam (59F - Cold Holding) sitting out on counter by ice cream machine at front counter, per manager foam was taken out of walk in cooler less then 20 minutes to make drinks and was not put back, foam put back in walk in cooler.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut lettuce, cut tomatoes on make line marked to be discarded at 2pm, items taken out of walk in cooler around 9am, employee remarked all items for 1pm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (58F - Cooling after 30 minutes 58F) in stacked, covered, plastic containers in walk in cooler, per manager tomatoes were cut a few hours prior.
Show the remaining 3 findings ▾
Handwash sink does not have enough water pressure to properly wash hands. At hand wash station at drive through window.
Handwash sink used for purposes other than handwashing. Hand wash station at drive through used to dump coffee in.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has a build up of food debris.
Oct 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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 markings. Missing time markings for ham sitting out on make line, employee corrected during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of both soda machines in establishment.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. 1 employee chewing gum while making sandwiches on make line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee conducting food preparation wearing multiple rings and bracelets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of slushy machine at front counter, around nozzles. Underside of warming unit on cook line next to fryers. Inside of cabinets at drink station in dining area.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes stored over boxes of pasteurized liquid eggs in walk in cooler.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching trash can with gloved hands then touched hair, ears, and face while adjusting hat, then continued to handle clean equipment and containers without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coffee with creamer (44F - Cold Holding); creamer (45F - Cold Holding) in reach in cooler under front counter, per employee door has been consistently opened for approximately 1 hour, both items moved to walk in cooler.
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. Bag of shredded cheddar cheese on make line, per employee bag was taken out of cooler and opened no more than 30 minutes prior, employee placed time on bag. Also employee marked cut tomatoes and cut lettuce on make line with a time that exceeds 4 hours, inspector spoke with employee and employee marked items for only 4 hours.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over boxes of cheese in walk in cooler. Unwashed onions stored over bag of ice cream mix in walk in cooler.
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.