BURNY PIT STOP
1129 NE JENSEN BEACH BLVD, Jensen Beach FL 34957 · 5144025009
Last inspected Mar 18, 2026 · 8 visits since August 2023
SEP 24
FEB 25
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024065502 | Sep 10, 2024 | Dec 5, 2024 | $200 |
Inspection history
8 visits, newest first
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chili covered with plastic wrap at 90F - Cooling at 4:45 since 2:30 per operator At current rate of cooling food did not reach 135F to 70F within 2 hours of cooling Operator began reheating process to 165F at time of inspection -Chili 167F at 5:00
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at prep area (cooked onions (50F-cold holding) cut lettuce 50F Observed at reach in cooler at prep area next to hand wash sink hot dogs (53F - Cold Holding); cheese curds 50F - Cold Holding) per operator food moved from freezer and into cooler left out of temperature for approximately 3 hours Operator moved foods into freezer to quick chill
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen (77F); Hand washing sink at front counter at 100F Three compartment sink at 130F
very slow draining water in handwash sink at front counter
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onions inside plastic container at over stack line in flip top cooler at (53F- cold holding); Per operator, food left out of temperature for approximately 2 hours. Operator placed ice on cooked onions. To quick chill. Onion at 49F at 4:25
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 Observed cooked French fries on time as a public health control with no time stamp. Per operator, French fries placed on counter at 2:30 left out of temperature for approximately 2 hours. Operator placed proper time stamp on food.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+ ppm at bottom prep counter. Operator remixed solution to 100 ppm at time of inspection
Mar 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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. Observed cheese curds -52F cold holding- per operator, Items not prepared or portioned today. Items out of temperature for more than 4 hours. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese curds -52F cold holding- per operator, Items not prepared or portioned today. Items out of temperature for more than 4 hours. see stop sale.
Floor soiled/has accumulation of debris. Observed floor soiled with food debris in kitchen
Single-service articles improperly stored. Observed single service to-go food boxes stored on floor of dining room hallway. Operator stored properly.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single service forks and knives stored directly under soap dispenser and next to hand wash sink exposed to splash. operator stored items properly.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water inside hand wash sink in kitchen.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onions date marked 8/29 in stainless reach in cooler at cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Chili at 52F in stainless reach in cooler at cook line. Per operator, not prepared or portioned today, items out of temperature for more than 4 hours. see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chili at 52F in stainless reach in cooler at cook line. Per operator, not prepared or portioned today, items out of temperature for more than 4 hours. see stop sale.
Handwash sink not accessible for employee use at all times. Hand wash sink by dish pit blocked by kitchen equipment. Operator removed.
No probe thermometer provided to measure temperature of food products.
Covered waste receptacle not provided in women's bathroom. Operator replaced with covered trash can.
Exterior door has a gap at the threshold that opens to the outside.
Wall soiled with accumulated grease, food debris, and/or dust on cook line wall.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw bacon over canned soda reach in cooler by front register. Advised operator to put raw bacon on bottom of cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over corn dogs reach in cooler on cook line. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese curds (55F - Cold Holding) Observing at reach in cooler at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to move cheese curds to another cooler.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time control for cooked French fries. Time control procedure has been sent to operator.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked French fries (98F - Hot Holding) Observed mixing bowl of cooked French fries on counter. Per operator, out of temperature for 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Sent time control procedure to operator.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (53F - Cooling) at 3:30 since 12:00 - 51F at 3:45 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to freezer to quick chill.
Single-service articles improperly stored. Observed portion cup lids stored on floor. Operator stored 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.