Five Guys Burgers & Fries

Year by year

Inspections

1. Aug 24, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Shake wand used with TCS food not cleaned at least every 4 hours.

     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

   • 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. Maintain onsite and make available upon request.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Cooked onions in hot well is being hot held at 125F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • 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 parcooked fries held at ambient temperature.

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

     Code WFC 3-501.19

2. Feb 25, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

3. Jul 11, 2023 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jun 26, 2023 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEAN - NON-FOOD SURFACES

     Interior of shake cooler is soiled.

     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)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Spatulas used with TCS food not cleaned at least every 4 hours. Operator states these types of utensils are cleaned every 6 hours.

     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

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge. No documentation available to verify employee training has occurred.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • 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

   • Serious Priority (CDC risk factor) Repeat

     TEMPERATURE - HOT HOLDING

     Sautéed onions 115F and mushrooms 122F in tablestop steam well.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for parcooked fries, and procedure has no method of marking time fries were cooked to know when they must be discarded by.

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

     Code WFC 3-501.19

5. Dec 16, 2021 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     Food prep sink right hand faucet is leaking badly.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING - Not Corrected

     Onions in steam table being hot held from 124F to 132F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL - Not Corrected

     Operator has no written plan for using time as a public health control for par cook french fries.

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

     Code WFC 3-501.19

6. Dec 7, 2021 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Food prep sink right hand faucet is leaking badly.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handling raw hamburgers with gloves on, then changing gloves to handle ready to eat foods.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Mushrooms in steam table being hot held at 130F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for par cook french fries.

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

     Code WFC 3-501.19

7. Jan 31, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

8. Feb 25, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

9. May 25, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

10. Nov 1, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. Dec 10, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

12. Aug 4, 2015 Pre-inspection · No Reinspection Required

    No violations cited.