BURGERFI
12601 MIRAMAR PKWY BAY 102, Miramar FL 33027
Last inspected Jun 30, 2026 · 10 visits since July 2023
DEC 24
MAY 25
OCT 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or water heat thermometer on site.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooker wearing a watch, and a silver bracelet, after instructed, employee removed.
Single-service articles not stored inverted or protected from contamination. Milk shake station- piles of plastic spoons not inverted, employee inverted.
Dec 23, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- grilled mushrooms (112F - Hot Holding); grilled onions (109F - Hot Holding); bacon and tomatoes sauce (99F - Hot Holding)- per operator food hot held less than two hours, employee reheated all food items in microwave to (167-178F)
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature thermometer or thermo labels available on site.
Dec 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table- grilled mushrooms (112F - Hot Holding); grilled onions (109F - Hot Holding); bacon and tomatoes sauce (99F - Hot Holding)- per operator food hot held less than two hours, employee reheated all food items in microwave to (167-178F)
Food-contact surface soiled with food debris, mold-like substance or slime. Customer self service- Soda machine - two soda nozzles with build up of slime like substance employee cleaned and sanitized
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water temperature thermometer or thermo labels available on site.
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. Per manager 8 new employees. Form emailed to operator.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. For the entire establishment, water temperature (74-77F.)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill filters- substantial build up of grease.
Single-service articles not stored inverted or protected from contamination. Ice cream area- spoons and forks not inverted, employee removed.
Soiled dry wiping cloth in use. Prep table- next to steam of fried fries
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-bacon and tomatoes jam (112F - Hot Holding), per employee food hot held less than two hours. Employee reheated on microwave to 165F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels of dishwasher thermometer on site
May 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Single-service articles stored on a soiled surface. Single Customer self service counter-cup lids stored inside dusty containers. Employee removed, cleaned and sanitized containers
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled onions (112F - Holt Holding); grilled mushrooms (121F - Hot Holding), per employee food hot held less than two hours, reheated to 165F.
Single-service articles not stored inverted or protected from contamination. Plastic spoon on front counter holder, employee removed.
Aug 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Two large cutting boards by prep sink
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Cutting board has cut marks and is no longer cleanable. Two large cutting boards by prep sink
Single-service articles stored on a soiled surface. Cups lids on soiled shelf in front counter, employee removed, clean and sanitized whole shelf.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), employee made new solution, quaternary sanitizer at 200 ppm.
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bacon tomatoes sauce (114F - Hot Holding), per manager food holt holding less than two hours, manager reheated on microwave to 167F
Single-service articles not stored inverted or protected from contamination. Behind front counter, plastic spoons not inverted, employee removed to store properly.
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.