BURGERFI
12836 W FOREST HILL BLVD, Wellington FL 33414 · 561.612.7853
Last inspected Aug 4, 2026 · 10 visits since September 2023
JUL 24
SEP 24
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Fried onions on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024050222 | Jul 30, 2024 | Sep 11, 2024 | $200 |
| 2--2024043347 | Jul 3, 2024 | Aug 14, 2024 | $200 |
| 2--2018043291 | Aug 2, 2018 | Nov 1, 2018 | $440 |
Inspection history
10 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager touched raw burger, handled clean handle of pressing equipment above grill; operator changed gloves, touched contaminated handle of pressing equipment above grill then handled clean lid of flip top cooler and sliced cheese; no hand wash. See stop sale for cheese slices.
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.
Aug 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager touched raw burger, handled clean handle of pressing equipment above grill; operator changed gloves, touched contaminated handle of pressing equipment above grill then handled clean lid of flip top cooler and sliced cheese; no hand wash. Operator washed hands; advised operator to clean and sanitize handles that were contaminated. See stop sale for cheese slices.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager touched raw burger, handled clean handle of pressing equipment above grill; operator changed gloves, touched contaminated handle of pressing equipment above grill then handled clean lid of flip top cooler and sliced cheese; no hand wash. See stop sale for cheese slices.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooler: portioned cups of ranch dressing (53F - Cold Holding); half and half (52F - Cold Holding); whipped cream (66F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter cooler: portioned cups of ranch dressing (53F - Cold Holding); half and half (52F - Cold Holding); whipped cream (66F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fries warmer: fries (123F - Hot Holding) As per operator, stored since 15 mins. Advised operator to reheat to 165+F.
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.
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
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. At fries warmer: fries (119F - Hot Holding) As per operator, stored 7 mins. Operator discarded.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched garbage can then engaged of food preparation ( putting cheese on burgers) without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables burgers inside reach in freezers on cook line. Advised operator to stored chicken on bottom shelves
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw chicken over pickles. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line, Cooked onions 119F hot holding Per operator product stored for over 4 hours. See Stop Sale 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. Fried onions on cook line
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. Fried onions on cook line
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. For hot oil blanched French fries. Per operator stored for 15 minutes. Operator timed marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line, Cooked onions 119F hot holding Per operator product stored for over 4 hours. See Stop Sale
Spray bottle containing toxic substance not labeled. Degreaser on cook line Advised operator to label product
Sep 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - Dishwashing area, operator fixed.
Jul 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face and ear then handled clean scraper for grill; no glove change and no hand wash. Employee changed gloves and washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit: Swiss cheese (51F - Cold Holding) As per manager, transferred from walk in cooler more than 4 hours prior. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit: Swiss cheese (51F - Cold Holding) As per manager, transferred from walk in cooler more than 4 hours prior. Not prepped or portioned today. Stored over stacked. See stop sale.
Food stored on floor. In walk in cooler: Bucket with French fries on the floor. Operator stored properly.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled trash bags and bins with gloves, change gloves then handled potatoes; no hand wash. Employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then touched bag of buns on bread cart; no hand wash. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: ranch dressing with buttermilk (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: ranch dressing with buttermilk (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler: cut lettuce (45F - Cold Holding); sliced tomatoes (45F - Cold Holding); sliced American cheese (47F - Cold Holding) As per manager, items were taken from walk in cooler 1 hour prior. Not prepped or portioned today. Items stored over stocked. Manager removed to quick chill.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then handled portion cup of ranch sauce; no hand wash. Employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink: Quaternary ammonium sanitizer- 0ppm. Operator changed solution to Quaternary ammonium sanitizer- 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (126F - Hot Holding) As per operator, heated and held for approximately 1 hour. Operator placed in microwave to reheat.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures provided for blanched fries held over fryer. Emailed document to operator.
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. 1 employee hired over 60 days, no proof of employee food handler's training.
Spray bottle containing toxic substance not labeled. At chemical storage area near walk in cooler: Spray bottle of bleach not labelled. Operator labelled.
Time/temperature control for safety food thawed in an improper manner. At prep area near walk in cooler: Beef patties thawing in stagnant water in a container in prep sink. Advised operator of the 4 correct ways to thaw food.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-47F - Cold Holding); in make table at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 30 minutes; food overstocked Manager made smaller portioned;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (47-51F - Cooling)at 3:51 to 45-50 F at 4:05 since 12:31; food covered during cooling process; At this rate food will not reach 41 F or below; food moved to reach in freezer to quickly cool;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food- bleached potatoes at frying station Emailed form to be printed out;
Wet mop not stored in a manner to allow the mop to dry at the back of the kitchen
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.