PIT STOP GOURMET BURGERS
16169 SOUTHERN BLVD, Loxahatchee Groves FL 33470 · 561.929.8467
Last inspected Apr 10, 2026 · 6 visits since January 2024
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 4 live flies flying around in food truck. Operator killed.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Live, small flying insects found. Observed 4 live flies flying around in food truck. Operator killed.
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 reach in cooler: hot dogs (46F - Cold Holding) As per operator, not prepped or portioned today; stored in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler: hot dogs (46F - Cold Holding) As per operator, not prepped or portioned today; stored in unit over night. See stop sale.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
At reach in cooler: Employee personal items stored in or above food for public.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw beef stored on table at triple sink; no longer frozen solid. Operator moved to reach in cooler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At single door stainless steel reach in cooler: Raw beef stored above ready to eat egg rolls. At single door stainless steel reach in cooler: raw shelled eggs stored above pickles. Advised operator to stored properly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) Operator corrected to chlorine 100ppm.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Employee corrected to chlorine 100ppm.
Handwash sink used for purposes other than handwashing to stored scour pads. Employee removed.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 1 month. Emailed form to operator.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee working less than 60 days. Emailed document to operator.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Toxic substance/chemical improperly stored. Oven cleaner stored on prep table next to sauces. Operator stored properly.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with oil jug. Operator unblocked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strip of any kind available. Advised operator to provide.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer present. Operator provided chlorine.
Current Hotel and Restaurant license not displayed. License posted is expired.
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.