BURGERFI
7730 PALM PKWY STE 110, Orlando FL 32836 · 407-969-6366
Last inspected Mar 27, 2026 · 9 visits since October 2023
NOV 24
FEB 25
AUG 25
SEP 25
MAR 26
— STEADY
5 inspections within 26 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.Milk,46 f held less than four hours transferred to the bottom of reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 27, 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 touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat while wearing gloves on the cook line did not change gloves or wash hands continue to prepared customers orders. Recommend to Manager training for employees
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 and the time removed from temperature control cannot be determined. Observed blanched fries no time marked on the baking sheet tray stored at room temperature spoke to Manager determined time 11am checked @1pm must have a time mark.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed large cracked container on the end has raw chicken tenders stored inside reach in cooler drawers located on the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for checking quat ammonia sanitizer.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed two vents above the ice cream (custard ) machine has terrible dust accumulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease on the side of the flat grill located on the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease dripping down from the walls underneath the dishmachine.
Sep 3, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 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. Observed Manager wearing gloves while input information for labels in label printed machine (soiled surface) did not remove gloves or wash hands after start to help customers.
Clean utensils stored between equipment and wall. Observed knife stored in between the reach in cooler and cutting board.(sandwich prep cooler)
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer has old food debris left on the bottom near the cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Checked sanitizer quat amm O ppm stored in the front service area. Rechecked sanitizer using sink and surface 700 ppm test strips provided.
Working containers of food removed from original container not identified by common name. Observed salt shaker no labeled stored next to French fries.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains on the surface located on the main cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee working on the cook line for two months has no proof of employee training. Manager must provide copy of certification by next unannounced inspection.
Feb 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 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. Checked dishmachine not sanitizing properly final rinse not reaching 160°f, Manager notify dish machine company. Recommend to use three compartment sink wash, rinse and sanitize until dish machine repaired.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains on the surface located on the main cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee working on the cook line for two months has no proof of employee training. Manager must provide copy of certification by next unannounced inspection.
Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the pre rinse hose
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of pumpkin stored on storage shelve in the kitchen. Employee discarded the can at time of inspection
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch the front counter wearing gloves return to cook line without washing hands. Explain the importance of handwashing.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has deep cut marks and soiled on the surface located on the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for checking sanitizer quat ammonia.
Floor area(s) covered with standing water. Observed standing water on the floor in the dish machine area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the hood filters and grease dripping down front panel cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths used on the counters throughout the kitchen.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Grill cleaner stored next to burger press in kitchen
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by trash can
Handwash sink used for purposes other than handwashing. Sanitizer buckets store in handsink located behind register
3 white Cutting board has cut marks and is no longer cleanable.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water in dishwasher area
Ice buildup in reach-in ice cream freezer
In-use utensil in time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching cooked onions located under the grill
Interior of oven/microwave has accumulation of black substance/grease/food debris located next to standup freezer
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored stored under in use garbage bag in self serve area
Single-service articles not stored inverted or protected from contamination. Forks in self serve area in cardboard container not protected
Dec 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,46 f held less than four hours transferred to the bottom of reach in cooler.
Vacuum breaker is not at correct location at hose Bibb by mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Key lime pie.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Ice nozzle is soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.French fries.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.No date on the water filters.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance. Filters are soiled under the hood suppression system.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination.Lids at drink station and spoons by dessert station.Spoons at the dessert station.
Oct 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Milk,46 f held less than four hours transferred to the bottom of reach in cooler.
Vacuum breaker is not at correct location at hose Bibb by mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Key lime pie.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Ice nozzle is soiled.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.French fries.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.No date on the water filters.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up of black like substance. Filters are soiled under the hood suppression system.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination.Lids at drink station and spoons by dessert station.Spoons at the dessert station.
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.