BURGER KING
8913 WEST COLONIAL DR, Ocoee FL 34761
Last inspected Mar 5, 2026 · 3 visits since August 2023
3 inspections within 10 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. cut tomatoes (45F - Cold Holding) tomatoes stored under hot line without temperature control intended for use on line utilizing time as a public health control. Educated staff and they placed in a unit to cool. Less than 4 hours on line.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017039743 | Jun 27, 2017 | Sep 15, 2017 | $160 |
Inspection history
3 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator turned single service containers face down on the hot line.
Floor soiled/has accumulation of debris. Floor soiled with grease and debris in dry storage and in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls behind prep tables in front of the fryers.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Manager cleaned nozzle
Ice buildup in reach-in freezer. Freezer on cook line holding burgers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk -in cooler
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding) tomatoes stored under hot line without temperature control intended for use on line utilizing time as a public health control. Educated staff and they placed in a unit to cool. Less than 4 hours on line.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated management and provided training materials.
Current Hotel and Restaurant license not displayed. Verified ownership with management.
Drain cover(s) missing. Under prep sink. Manager replaced.
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.