BURGERFI
245 N POMPANO BEACH BLVD, Pompano Beach FL 33062 · 954-247-9149
Last inspected Dec 19, 2025 · 6 visits since August 2023
5 inspections trending down, 15 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler by fryer, chicken (50F - Cold Holding). Operator stated held less than two hours. Iced down.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In low boy cooler, raw chicken stored at 46 F - cold holding.Per operator, food not prepped or portioned today. Food prepped yesterday and stored in walk in cooler, and moved to reach in cooler on cook line for approximately 1.5 hours. Advised employee to move food to freezer to quick chill. Food was moved to freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Deep groves on all cutting boards on flip top coolers.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees.
Bowl or other container with no handle used to dispense food. Small pan used as scoop in container of waffle fries in low boy freezer. Employee removed pan from fries.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, shelf. Dee cook line has accumulation of food debris where cutting boards are being stored.
Reuse of single-service or single-use articles. On cook line, single serve container used to portion out product. Operator discarded single serve item.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. By dishwasher, wet containers wet nesting in rack
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler by fryer, chicken (50F - Cold Holding). Operator stated held less than two hours. Iced down.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler, cooked chicken wings (53F - Cooling). Cooked at 1130 am, then put into walk in cooler. @ 3:00 pm wings at 50 to 53°F. Operator placed wings in freezer for quick chill.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from cooking raw hamburgers to preparing cooked hamburgers without washing hands. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Ice cream machine; vanilla ice cream mix (58°F - Cold Holding). Operator stated not prepared or portioned today, being held in machine less than 2 hours, emptied mix and moved to 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.