Burger King #1197
250 Monument Rd, Jacksonville, FL 32225 · Permanent Food Service · License 2603466
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (no follow-up needed), 1 basic-7
- Safety score93
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 13, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
-Multiple pans of tomatoes and lettuce placed out on line with a 2 pm discarded time placed out around 9:30am Ham expired at 10am employee peeled off the sticker and still in use
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker needed on NON-Chemical side of splitter at mop sink
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on walk in cooler door soiled, manager wiped
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.