Burger King

Year by year

Inspections

1. Sep 17, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The door sweep on the bottom of the rear kitchen entry door is bent, creating a small gap that may allow for the potential entry of pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

2. Jul 9, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents above the deep fryers, char flame grill and wastewater catch screen of the dish machine are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored. Sanitizer bucket across from ice cream machine: less than 150 ppm quat. Sanitizer bucket across from dish machine: less than 150 ppm quat. Sanitizer bucket across from deep fryers: less than 150 ppm quat

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Oct 23, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Coca Cola Coke Zero customer self service dispensing soda nozzle and ice dispensing chutes are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Debris and grease buildup present on hose connected between deep fryers and pump motor. Debris buildup is present on bucket lids of chemical cleaning solutions under the kitchen dish machine.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Black tongs used to scoop onion rings if being placed on the counter adjacent to onion ring and fry storage baskets.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for: honey mustard, shredded lettuce, sliced tomatoes. Foods will be discarded at time marked with stickers on each product container present at time of inspection.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in bucket with concentration of 0 ppm quat.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Feb 11, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Food contact surface of shake wand used with TCS food is rinsed with plain water and then sanitized after every use. Soapy water is not used.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

5. Oct 22, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Aug 28, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

7. Jun 22, 2018 Pre-Inspection · Reinspection Required

   No violations cited.