Burgers & Shakes II
3331 Hollywood Blvd., Hollywood, FL 33021 · Permanent Food Service · License 1624180
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 complaint inspection4 high priority (1 fixed by the Oct 23 follow-up, 3 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 3 basic-31
- Administrative complaint on Oct 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) In cookline LINE 2 DOOR - cheese sauce (54°F - Cold Holding); chili (56°F - Cold Holding). Per manager, neither prepared or portioned today and in unit from 11:00am. Employee removed both to back reach in cooler to rechill. 2) In FLIPTOP UPPER - raw shell eggs (58°F - Ambient); boiled eggs (52°F - Cold Holding); roasted peppers (50°F - Cold Holding); sliced mozzarella (48°F - Cold Holding); sliced cheddar (54°F - Cold Holding); sliced provolone (51°F - Cold Holding); sliced American (50°F - Cold Holding); diced tomatoes (54°F - Cold Holding); shredded lettuce (53°F - Cold Holding) LOWER - roasted peppers (49°F - Cold Holding); sliced American cheese (48°F - Cold Holding). Per manager, no items prepared or portioned today and all items in unit less than 4 hours. Employees began to remove items to lowboy drawers and reach in cooler to rechill.
Repeat violationFixed on the spotAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In container above flattop grill, hot dogs (108-124°F - Hot Holding). Per manager, hot dogs holding from approximately 11:00-11:30am. Employee placed container back on griddle to reheat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee prepared and drank from open top container while on cookline and immediately began preparing food order without washing hands and changing gloves. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on cookline with gloved hands on apron while waiting for food to cook. Employee continued to prepare foods without washing hands and changing gloves. Reviewed proper procedures and employee washed hands.
Repeat violationAdministrative complaint
Intermediate4
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand sink by register - hot water turned off due to stripped faucet.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substances in multiple spray bottles in back prep area by mop sink and dishwasher. Manager labeled all bottles.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM - Lilian Rickard 5-9-2025 Person in Charge - Juan Marulanda
Repeat violationAdministrative complaint
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Employee unsure of proper hot holding temperatures when discussing issue.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating/drinking in a food preparation or other restricted area.
Employee prepared and drank from open top container while on cookline. Employee discarded beverage cup when finished.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee prepared and drank from open top container while on cookline.
Code 29, Plumbing and backflow prevention: Faucet/handle missing/damaged at plumbing fixture.
Hot water handle at register hand sink stripped.
Earlier inspections 1
C74Routine inspection4 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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.
In cook line lowboy drawers, raw burgers above raw mahi. No divider plate between drawers. Employee rearranged to properly separate.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on cook line removed gloves, wiped hands on shirt, and put on new gloves without washing hands first. Reviewed proper procedures with employee and he washed hands and changed to new gloves.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 8-10 small flying insects around beer handle taps and canned wine display on counter behind cash register at front counter. Several landing on tap handles and drain plate.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM - Lilian Rickard Person in Charge - Sandra Villatoro
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.