THUNDER BURGER
5427 INTERNATIONAL DR, Orlando FL 32819 · 407-697-1355
Last inspected Aug 19, 2026 · 9 visits since October 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 in dish area an one in back kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
What the inspector wrote — 25 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Using prep sink to clean utensils
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Sausages in reach in coolers, Unable to verify license from a license facility
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw nuggets over ready to eat food
Stop Sale issued due to food originating from an unapproved source. Sausage
Show the remaining 21 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made garlic sauce (44F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday house made garlic sauce (44F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Reheating hot dogs (100F - Hot Holding)
Toxic substance/chemical improperly stored. Pray bottle stored near utensils
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hotdogs
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Add dishwasher
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw chicken from August 15, in reach in cooler by back prep area, operator opened and broke seal
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs
Spray bottle containing toxic substance not labeled.
Employee with no beard guard/restraint while engaging in food preparation.
Faucet/handle missing at plumbing fixture near 2 comp sink
Floor area(s) covered with standing water. Back prep area
Hole in or other damage to wall. Under 2 comp sink
Ice buildup in reach-in freezer in prep area
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of flat grill
Objectionable odors in bathroom or other areas of the establishment. Prep area and dish area
Reach-in cooler interior/shelves have accumulation of soil residues.
Trash receptacles not provided where needed in establishment. Handwash sink in dish area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm 200 ppm
Working containers of food removed from original container not identified by common name. Sugar container not labeled by front counter
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. Blue chemical bottle on top of prep table, operator moved
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Per operator 3 employees hired less than 10 days, provided operator with employee agreement form during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. - charcoal grill -panini press small flattop
Handwash sink not accessible for employee use at all times. Bag of charcoal in front of handsink, operator moved
Spray bottle containing blue toxic substance not labeled. In back prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to conveyor toaster on cooks line
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Bottles of water stored on floor in front counter
Ice buildup in reach-in ice cream freezer in front counter
Interior of ice machine/bin with rust that has pitted the surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of grill -exterior of flattop -exterior of reach in coolers underneath flattop -in between grill and flat top on cooks line
Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
Wall soiled with accumulated grease, food debris, and/or dust. Behind flat top on cooks line
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (45F - Cold Holding then was put in ice and was 41F) cooked sausage (47F - Cold Holding was put in freezer and temped again 41F) Less than 4 hours per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (130 F - Hot Holding at 130F less than 4 hours per manager, temped at 147 still reheating butter (89F - Hot Holding was heated up and re temped to 166F.
Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink, operator moved
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries out next to reach in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade flan in small cooler in front counter
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired July 2025
Equipment and utensils not properly air-dried - wet nesting. In back dry storage area
Ice buildup in reach-in freezer
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects found 1 in dish area an one in back kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to beef and sausage in reach in cooler. Operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Cooked Chicken (125F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with bleach on table in ware washing area.
Bowl or other container with no handle used to dispense food. In rice container. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in the prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep atea
Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate14 Basic
Show 25 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flying insects by open trash can.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over beef in reach in cooler next to chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mayonnaise (65F - Cold Holding). Per operator placed on table for customers at 12, ambient Cooling. Operator removed mayonnaise off tables placed on in reach in cooler.
Toxic substance/chemical improperly stored in multiple areas of the establishment.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Smoked sausage in reach in cooler not date marked. Milk in front cooler not date marked longer than 24 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream shake machine solid.
Handwash sink not accessible for employee use at all times. Has tools stored in hand sink in kitchen.
Handwash sink used for purposes other than handwashing. Hand wash sink by ice shake machine used for rinsing ice cream scoop.
No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
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. Two employee
Clean wiping cloth supply not properly stored. Cloths at front counter stored not separated from chemicals
Employee beverage container on an over food preparation table on cookline.
Floor soiled/has accumulation of debris throughout kitchen and cookline.
Food stored on floor. Oil on cookline stored on floor next to chemicals. Soda in plastic bottles stored on floor at front counter.
Ice buildup in reach-in chest freezer on cook line and chest freezer in rear kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cookline and rear kitchen.
Light not functioning in exhaust hood on cook line.
No handwashing sign provided at a hand sink used by food employees at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of black reach in cooler soiled in back area.
Single-service articles improperly stored. Open beverage lids stored in under sink at front counter by handwashing sink.
Single-service items for customer self-service not properly protected to prevent contamination.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled cloths stored on floor by three compartment sink.
Storage area not maintained clean and organized. At dishwashing station, rear kitchen shelves, and side storage room.
Wet mop not stored in a manner to allow the mop to dry. Mop in mob 21-38-4 sanitizer bucket on the floor. With standing water by dish station and in storage room.
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority9 Intermediate12 Basic
Show 25 findings ▾
Container of medicine improperly stored. Isopropyl alcohol placed in kitchen food preparation table.
Employee switched from working with raw food to ready-to-eat food without washing hands. Food worker handled raw burgers and then handled bread without changing gloves and washing hands. Educated operator.
Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs stored over precooked bacon in rear storage area Grista reach in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler, not date marked after being open 4 days ago.
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-contact surface soiled with food debris, mold-like substance or slime. -cutting board at rear food preperation, area stained with food debris.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at washware area mhandwash sink.
No probe thermometer provided to measure temperature of food products.
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. Provided to operator.
No soap provided at washware areahandwash sink.
Floor tiles missing and/or in disrepair, by two compartment sink and pizza grill Repeat ViolationRepeat ViolationWarning**
Food employee with no hair restraint while engaging in food preparation.
Hole in or other damage to women)s bathroom wall.
Ice buildup in freezer chests.
Kitchen ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Objectionable odors in washware area,
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottles stored at front counter keg cooler.
Ripped/worn tin foil used as shelf cover, in kitchen area..
Stored food not covered. Cheese uncovered in kitchen reach in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. -burger 147F removed from grill for order, placed back onto grill and reached 160F. Advised to rely on chart and thermometer
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cheese sauce in squeeze bottle 95F, improperly held with product resting above heating element. Advised to use time as public health control if unable to maintain 135F or above in squeeze bottle.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter, cheese sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 70F on cook line more than 4 hours. See stop sale
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. -provided form via email
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -manager stated using chlorine for sanitizing, only quat test strips on site.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. -provided form
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back near pan of pork being prepped
Floor tiles missing and/or in disrepair. -in front of 2 compartment sink
No copy of latest inspection report available.
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.