CRAZY FRESH BURGERS
450 E 4 AVE, Hialeah FL 33010 · 786-488-1643
Last inspected Jun 23, 2026 · 9 visits since September 2023
FEB 24
JUL 24
JAN 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Observed raw shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit at the kitchen cookline. Placed 3 hours before inspection, advised operator to place inside walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019060030 | Oct 14, 2019 | Jan 15, 2020 | $300 |
| 1--2018036429 | Jul 10, 2018 | Aug 29, 2018 | $400 |
Inspection history
9 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler at kitchen. Operator properly rearranged by cooking temperatures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy cream (50F - Cold Holding); feta cheese (52F - Cold Holding) inside reach in cooler at storage area. As per operator for more than a day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (50F - Cold Holding); feta cheese (52F - Cold Holding) inside reach in cooler at storage area. As per operator for more than a day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table white rice (127F - Hot Holding); sweet potato (112F - Hot Holding); mashed potatoes (120F - Hot Holding); ground beef (109F - Hot Holding); pork stew (110F - Hot Holding); boiled yuca (115F - Hot Holding) as per operator for less than 4 hrs. Operator started to move products to stove for reheating.
No paper towels or mechanical hand drying device provided at handwash sink. Observed across cook line Observed at front counter. Operator provided.
No soap provided at handwash sink. Observed across cook line. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan inside reach in cooler at kitchen. As per operator for more than 24 hrs.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink. Triple sink (Chlorine 100ppm).
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee AirPods next to clean plates on shelves across cook line. Operator removed the item.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food prep without hair restaurant.
Food stored on floor. Observed panko container and oil stored on floor at dry storage. Operator placed products at 6 inches from the floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and reach in cooler. Operator removed the knife.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at front counter near the kitchen entrance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan with no date marking stored in reach in cooler, located at front counter. As per operator from prior day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on standing reach in cooler door handles, located at cooking line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant.
Ice buildup in reach-in freezer, located at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled, located at cooking line.
Reach-in cooler interior has accumulation of soil residues, located at cooking line.
Reach-in cooler shelves with rust that has pitted the surface, located at front counter.
Stored food not covered. Observed foods not covered inside standing reach in cooler, located at front counter.
Jan 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked yuca stored inside standing reach in cooler located at cooking line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib, located at front counter near the kitchen entrance.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Yuslyn Alvarez food manager certification expired 10/30/2024.
No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line. During the inspection employee provided a paper towel roll.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan with no date marking stored in reach in cooler, located at front counter. As per operator from prior day.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on standing reach in cooler door handles, located at cooking line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the restaurant.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed small bowls not stored inverted, located at front counter.
Ice buildup in reach-in freezer, located at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled, located at cooking line.
Reach-in cooler interior has accumulation of soil residues, located at cooking line.
Reach-in cooler shelves with rust that has pitted the surface, located at front counter.
Stored food not covered. Observed foods not covered inside standing reach in cooler, located at front counter.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
Grease receptacle not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer, located at cooking line.
In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored between preparation table and reach in cooler.
In-use tongs stored on equipment door handle between uses. Observed thong stored on the oven handle. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing at 65°F, located at front counter.
Interior of microwave has accumulation of black grease/food debris, located at cooking line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled.
Standing reach in cooler interior have accumulation of soil residues, located at cooking line.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 100 plus ppm).
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 wash dirty pans at 3 compartment sink and continue to handle clean pans with no glove change.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over cooked rice in reach in cooler at cook line. Observed raw chicken and raw beef stored over cooked beef on speed rack at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (48 F - Cold Holding). As per owner, shredded beef was cooked and placed inside reach in cooler since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (48 F - Cold Holding). As per owner, shredded beef was cooked and placed inside reach in cooler since previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans (112 F - Hot Holding); grilled pork (117 F - Hot Holding) as per owner for 45 minutes. Owner brought items back and reheated red bean at 207 F and grilled pork at 183 F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at front counter missing backflow.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee at ware washing station unaware of proper hand washing procedure. Observed employee washing dishes, touching dirty dishes and then clean dishes to put on the shelves.Employee was coached on proper hand washing procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with old food debris in prep room near walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cook line. Owner provided paper towels.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of cooked rice inside reach in cooler at cook line.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard used on floor as anti-slip measure at 3 compartment sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 bags of Mahi Mahi and 5 bags of raw Salmon no longer frozen and not removed from reduced oxygen package in reach in cooler at cook line.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not being utilized in correct order.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed establishment not using hard wood as a food contact surface.
In-use knife/knives stored in cracks between pieces of equipment. Observed 4 knives in between prep table and reach in cooler at cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler. Observed standing water inside of reach in cooler at cook line.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table in the kitchen with gaskets soiled.
Observed unsealed concrete floor in food preparation and food storage area in the kitchen.
Observed walk-in cooler interior and shelves have accumulation of soil residues.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 6 high priority.
6 High priority2 Intermediate15 Basic
Show 23 findings ▾
Observed raw shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit at the kitchen cookline. Placed 3 hours before inspection, advised operator to place inside walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beans in the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside the walk in cooler. Operator properly stored items during the inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler in the kitchen with fish (49F - Cold Holding); beef (53F - Cold Holding); steak (54F - Cold Holding); chicken breast (56F - Cold Holding) stored over night as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler in the kitchen with fish (49F - Cold Holding); beef (53F - Cold Holding); steak (54F - Cold Holding); chicken breast (56F - Cold Holding) stored over night as per operator. Advised operator to discard. Observed ham (59F - Cold Holding); chorizo (53F - Cold Holding); mahi mahi (53F - Cold Holding) under the prep table in the kitchen for less than 4hours before inspection started. Placed back inside the walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (112F - Hot Holding); cooked onions (95F - Hot Holding) prepared 2 hours before the inspection as per operator. Operator reheated items. Observed pork (121F - Hot Holding); chicken breast (106F - Hot Holding); tamales (123F - Hot Holding) on the steam table for less than 1 hour, asked operator to reheat items. Observed garlic mixture(101F - Hot Holding) in the front counter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Packaged food not labeled as specified by law. Observed dessert containers with no date label. As per operator prepared on 9/24/23. Operator wrote dates on the containers.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair in the lobby.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled in the lobby.
In-use knife/knives stored in cracks between pieces of equipment. Observed three knives between prep table in the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table in the kitchen with gaskets soiled.
Observed cooked black beans and cooked pork not covered stored in the walk in cooler. All items under 41F.
Observed ice scoop handle in contact with ice in the front counter.
Observed in-use tongs stored on oven door in the kitchen.
Observed old labels stuck to food containers after cleaning on the dry rack.
Observed reach in cooler and prep table in poor repair in the kitchen, not able to keep food at proper temperature. Advised operator not to store ready to eat items inside until unit is fixed.
Observed two wet mop not stored in a manner to allow the mop to dry.
Observed unsealed concrete floor in food preparation and food storage area in the kitchen.
Observed walk-in cooler interior and shelves have accumulation of soil residues.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wood food-contact surface not properly sealed. Observed a piece of tree trunk used to hammer steak. Operator is unaware of the wood name. Operator agreed to remove from 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.