Burger King #56

20 NW 16 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1102039

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep102026

Licensing inspection

4 violations found

First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
- 2 Intermediate
- 2 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the tomato slicer blades are soiled with residue from slicing. ALSO, the Freestyle right side multiport nozzle has residue inside the tip of the cone.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed : the men,s restroom communal hand wash sink after a minute, hot water lever only produced 76° water.
Basic2
- Code 16, Dishwashing facilities and test kits: Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs.
  Observed : an orange coffee cap, still soiled after being washed. This was located on the 3 compartment sink sanitizer drain board.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed : the cold water lever at the hand wash sink next to the office, the valve is turned off. It vibrates and leaks when the lower valve is opened.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep92026B85Routine inspection7 violations, 2 high priority No follow-up needed

First visitSep 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : white sliced American cheese, 50° in the walk-in cooler. This had been left on the cutting board after stocking for lunch, about 20 minutes. The temperature dropped 2° in 11 minutes.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed : 1 fly by the office.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : multiple drive thru nozzles are soiled.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired certificate of a current employee.
Basic3
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Observed : the hand wash sink by the office, the cold water handle is turned off, and vibrates and leaks when the lower valve is opened.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed a gap at the bottom of the back door.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Observed : the current license was not available for review.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.