Burger King: health inspection history

Oct 9, 2026 Cycle Inspection / Initial Inspection

• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04MCritical Live roaches in facility's food or non-food area.

Sep 26, 2025 Cycle Inspection / Re-inspection

• 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 10ENot critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

Sep 4, 2025 Sodium Warning / Initial Inspection

No violations listed in this record.

Sep 4, 2025 Cycle Inspection / Initial Inspection

• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.

Oct 28, 2024 Cycle Inspection / Re-inspection

• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Aug 14, 2024 Cycle Inspection / Initial Inspection

• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 05FCritical Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.