BURGERFI
345 BEACHWALK SHORE DR, Saint Johns FL 32259 · 904-217-5691
Last inspected Jul 30, 2026 · 7 visits since September 2024
APR 25
JUN 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, cut lettuce (46F - Cold Holding). Cut lettuce not in contact with pan allowing warm air when surround lettuce.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, cut lettuce (46F - Cold Holding). Cut lettuce not in contact with pan allowing warm air when surround lettuce.
Toxic substance/chemical improperly stored. At cook line area, case of lime away stored on lower shelf with cases of oil and containers of mayonnaise.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, missing backflow preventer at end of splitter on non chemical dispenser side.
Handwash sink used for purposes other than Handwash sink by triple sink used as dump sink as evidenced by ice in sink.
Show the remaining 6 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired approximately 6 months, no certification available.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line, paper towel dispenser not dispensing towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter area, keys in box with mustard packets.
Floors walls and/or ceilings soiled/has accumulation of debris. At prep area, ceiling vent has dust build up. In walk-in cooler, floor under shelves soiled with remand debris. At dining area drink station, floor under cabinet has build up of residue and debris. At mop sink, back wall above sink soiled with splatter residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler drawer gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, bottom of reach-in freezer has buildup of residue. At cook line, interior of reach-in cooler drawers has build up of debris.
Feb 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (98F - Hot Holding); cooked onions (104F - Hot Holding) in plastic containers on tuned off grill on cook line, per manager both where cooked less then 1 hour prior, both items placed in metal pans and placed on hot grill.
Toxic substance/chemical improperly stored. Spray bottle of sink and surface cleaner on prep table under service window/area by cook line, bottle moved.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breakers at all on splitter hooked up to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of ketchup dispensers at drink station in dining room have a build up of dried ketchup.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor soiled/has accumulation of debris. Under cook line has a build up of grease.
Raw fruits/vegetables not washed prior to preparation. Potatoes taken straight out of bag they came in and put in slicer by food handler in prep area then they drop into sink below and are rinsed off.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in coolers and reach in freezer on cook line have a build up of food debris.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of ketchup dispensers at drink station in dining room have a build up of food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per manager they do not have any irreversible registering temperature indicator.
Hole in or other damage to wall. Hole in wall by hand wash station in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris around door frames of reach in cooler under grill on cook line.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed potatoes straight from the bag they came in at veggie chopper in prep area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line has a build up of food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over bus tub of prepared onion rings in walk in cooler.
Jun 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles in walk in cooler, eggs moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (51F - Cold Holding) in top section of reach in cooler sitting above fill line, per manager lid has been consistently open for less then 2 hours, cream moved to bottom of cooler.
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. See stop sale. Establishment hold blanched fries on time control on rack
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter at mop sink on hose side.
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 employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager several employees have been employed longer than a couple of months, but they do not have any proof of training.
Accumulation of debris inside warewashing machine. Build up of what appears to be lime scale.
Current Hotel and Restaurant license not displayed. License printed and posted in office.
Single-service articles improperly stored. To go lids stored under soap dispenser at hand wash station at front counter, lids moved
Sep 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing sink and surface test strips
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at 3 hand wash stations in kitchen.
No Heimlich maneuver/choking sign posted.
No child labor law poster. For reporting purposes only.
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.