Marco's Top Burgers
4320 N SR 7, Coral Springs, FL 33067 · Permanent Food Service · License 1624122
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. One dented can of mushrooms 102 oz Employee removed can from shelf.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Sealed log of cheese in same container as raw beef. Employee removed cheese and washed outside of packaging
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Three compartment sink at chlorine ppm 0. Employee added bleach to water chlorine ppm 100
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Mop sink Bibb has a y splitter attached with no hose Bibb vacuum breaker. vacuum breaker for a hose bib (or outdoor faucet) is a crucial backflow prevention device that stops contaminated water from being siphoned back into your business clean water supply
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water at handwashing sink by cook line at 80°f
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Garbage can blocking handwashing sink by cook line. Cook moved garbage can
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef burgers being thawed out on counter. Employee moved beef burgers to walk in cooler
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on cutting board. Employee removed
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.