MARCO'S TOP BURGERS
4320 N SR 7, Coral Springs FL 33067 · 9545925077
Last inspected Aug 5, 2026 · 8 visits since October 2023
SEP 24
FEB 25
AUG 25
DEC 25
AUG 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at steam table at Rice; (80F - Hot Holding). Manager reheated rice to 169°
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. One dented can of mushrooms 102 oz Employee removed can from shelf.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink at chlorine ppm 0. Employee added bleach to water chlorine ppm 100
Raw animal food stored in same container as ready-to-eat food. Sealed log of cheese in same container as raw beef. Employee removed cheese and washed outside of packaging
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink Bibb has a y splitter attached with no hose Bibb vacuum breaker. vacuum breaker for a hose bib (or outdoor faucet) is a crucial backflow prevention device that stops contaminated water from being siphoned back into your business clean water supply
Show the remaining 4 findings ▾
Handwash sink not accessible for employee use at all times. Garbage can blocking handwashing sink by cook line. Cook moved garbage can
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at handwashing sink by cook line at 80°f
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board. Employee removed
Time/temperature control for safety food thawed in an improper manner. Beef burgers being thawed out on counter. Employee moved beef burgers to walk in cooler
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (65F - Cooling) cooling in deep filled covered container in walk in cooler. Per operator, item was cooling for more than 6 hours overnight in cooler. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (65F - Cooling) cooling in deep filled covered container in walk in cooler. Per operator, item was cooling for more than 6 hours overnight in cooler. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. black beans (65F - Cooling) cooling in deep filled covered container in walk in cooler. Per operator, item was cooling for more than 6 hours overnight in cooler. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener slicer blade at kitchen prep table soiled with food debris/slime. Operator cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Back prep area handwashing sink used to dump food debris.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
No soap provided at handwash sink in kitchen.
Spray bottle containing toxic substance not labeled. Glass cleaner not labeled at bar. Operator labeled.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn interior gasket on cook line flip top reach in cooler.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go bean pie and meat soup missing address of location.
Old labels stuck to food containers after cleaning. Old labels stuck on clean food storage containers stored above warewashing station.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef (110F - Cooling for 10 min at 11:35, 108F at 11:55) in walk in cooler. Pan was covered with tin foil preventing proper cooling. Operator uncovered and reorganized item to ensure proper cooling.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in cook line four drawer low boy cooler. Operator reorganized.
Toxic substance/chemical improperly stored. Cans of sterno flame fuel stored above jars of ready to eat peppers in dry storage. Operator reorganized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked beef in walk in cooler covered with tin foil preventing proper cooling. Operator uncovered.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.
No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided.
Spray bottle containing toxic substance/cleaning solution not labeled at warewashing area. Operator labled.
Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers store on warewashing area shelving.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use cooking utensils stored in 81F standing water on cook line. Operator placed utensil pan on grill and began heating to 135.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust pan stored at mop sink heavily soiled with food debris and standing water. Operator cleaned.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed limes stored above pans of cooked ready to eat beef. Operator reorganized.
Working containers of food removed from original container not identified by common name. Working container of sugar not labled at expo line area. Working container of flour not labled at kitchen prep table. Operator labled.
Apr 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bowl or other container with no handle used to dispense food. Observed in bulk flour. Operator removed.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in line flip top cooler, raw shell eggs stored behind sliced cheese. Operator reversed to correct.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Danilo no CFM.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Multiple employees more than 60 days with no Food Handler Certification.
Spray bottle containing toxic substance not labeled. Multiple spray bottles with pink liquid (sanitizer) not labeled. Operator provided labsels.
Bowl or other container with no handle used to dispense food. Observed in bulk flour. Operator removed.
Buildup of food debris/soil residue on equipment door handles.
Equipment in poor repair. Observed multiple broken gaskets in line coolers.
Knife box used to store knives with buildup of food debris snd grease.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no independent ambient thermometers in any cold holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed building up of grease on outside of bulk flour, sugar, etc. containers.
Single-service articles improperly stored. Observed cases of take out bags on floor behind counter.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed on counter tops. Operator removed.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at steam table at Rice; (80F - Hot Holding). Manager reheated rice to 169°
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter with no hose Bibb vacuum breaker
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Found no chlorine test strips available at time of inspection to inspection strength of dishwasher
Bowl or other container with no handle used to dispense food. Found bowls being used instead of scoops in the bacon bits, to correct discard bowls and use utensils with a handle to dispense food. Manager discarded.
No handwashing sign provided at a hand sink used by food employees. No employees must wash sign in men's restroom Found no hand wash signs available in the men's restroom and women's restroom.used by employees. To correct hand wash signs need to be posted at all hand washing locations. Explained to the pic the importance of washing hands and food safety.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top on cook line at Sliced tomato; (49F - Cold Holding); lettuce (49F - Cold Holding). Manager moved items and called for maintenance
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No soap provided at handwash sink. Hand wash sink by the cook line had no soap. Manager filled soap
Food stored on floor. Box of food on the walk-in freezer floor. Manager picked up
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, raw shell eggs were stored behind the cut onions and greens. The eggs were moved to the front.
Spray bottle containing toxic substance not labeled. In the dish area of the kitchen, two spray bottles containing chemicals were not labeled. The operator labeled
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.