Brgr Stop Concepts LLC
4301 Coconut Creek Pkwy Ste A, Coconut Creek, FL 33066 · Permanent Food Service · License 1616912
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection5 high priority (3 fixed on the spot, 1 repeat), 2 intermediate, 2 basic (1 repeat)-32
- Administrative complaint on Oct 21, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed same.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed same.
More time given
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Cook line flip top 5 broken raw shell eggs in container with whole raw shell eggs. Operator removed broken eggs. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Cook line -Flip top #1 // ; cooked onion (41 - 51°F - Cold Holding); Burger Patty (56°F - Cold Holding); Raw beef patty (46 - 51°F - Cold Holding); raw beef patty (48°F - Cold Holding); Cooked pork (56°F - Cold Holding); Bacon Jam (57°F - Cold Holding); pimento cheese (60°F - Cold Holding); Sliced Cheese (45 -46°F - Cold Holding) per operator items holding in unit for almost 4 hours. Operator moved items into walk in freezer to quick chill. Items not prepared or portioned today. 2) Cook line - Flip Top #2// ; Shredded Cheese (60°F - Cold Holding); sliced tomatoes (54 - 55°F - Cold Holding); lettuce (42°F); heavy whipping cream (45 - 46°F - Cold Holding) per operator items holding in unit for almost 4 hours. Operator moved items into walk in freezer to quick chill. Items not prepared or portioned today.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk-in cooler raw ground beef stored above raw bacon. Operator reorganized shelf stored properly
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee dropped off soiled dishes and then proceeded to handle plated food without first handwashing. Operator instructed employee to wash hands, employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 live flying insect near three compartment sink. Did not observe any flies land on food or food contact surfaces.
Repeat violationAdministrative complaint
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Kitchen layout does not match plans on OnBase in relation to Cookline hand sink and hallway separating kitchen from storage area with walk in cooler and freezer.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
1) Cook line - Flip Top - Plastic container stored inside of bacon jam and cooked onions. Operator removed containers 2) Prep area - plastic bowl stored inside flour bin operator removed.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Ice scoop stored directly on visibly Soild ice machine. Operator removed scoop
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.