Burger King

Year by year

Inspections

1. Nov 25, 2025 Routine Score 96
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the ceiling above the sandwich line, the floors around the grease collection area, and the walls around the grease collection area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be damaged floor tiles near the mop sink. Observed the caulking around the prep sink and the 3-compartment sink to be damaged. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed there to be ice build-up in the chest freezer and the walk-in freezer. Defrost. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee to rinse a utensil at the 3-compartment sink and then move to place burger patties on the grill without changing their single-use gloves. Employee was instructed to change gloves and wash their hands. Make sure that employees only wear single-use gloves for one task and change them if they become damaged or contaminated.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior flaps of the ice machine to be soiled. Clean and keep the interior of the ice machine clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed there to be no sign directing to wash their hands before returning to work in the bathrooms. Provide handwashing signs at every hand washing sink used by employees.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed there to be uncovered boxes of burger patties in the chest freezer. Keep all foods covered while in storage to prevent potential contamination.

     Code MN Rule 4626.0235A(4)

2. Apr 29, 2024 Routine Score 96
   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed an employee pick something up from the floor, wipe there face, and then started to put on gloves without washing their hands. Employee was instructed to wash their hands prior to putting on new gloves and returning to work. Ensure that employees wash their hands after touching bare parts of their body or at any other time as listed in above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the ceiling tiles above the sandwich line, above the prep areas, above the dish washing area, and by the walk-in freezer to be dusty and soiled. Observed the walls by the soda lines to be soiled with sticky residue. Clean these areas and maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked and missing coving tiles by the back exit door, walk-in cooler, and in the dump/mop sink. Also observed work grouting in the dish washing room and under the handwashing sink at the dish room. Repair tiles and grouting and maintain physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed multiple pop dispensers and frozen drink dispensers in the customer area to not have an ingredient label. Provide an ingredient label for customer self-service beverage dispensers.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Observed the hood baffles to be missing over the fryers that were in use. Person-in-charge stated that the baffles were being soaked and cleaned. Clean hood baffles at a time that ensures they will be in place while the fryers/ovens/broilers are in use.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Observed no State of Minnesota Certified Food Protection Manager certificate posted onsite. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.

     Code MN Rule 4626.0033A