Burgerfi
4890 Big Island Dr Ste 3, Jacksonville, FL 32246 · Permanent Food Service · License 2615119
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection3 high priority (2 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 12 basic (4 repeats); basic violations cost 12 at most-34
- Administrative complaint on Jul 8Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 3, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F46Routine inspection16 violations, 3 high priority Administrative complaint
- First visitJul 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed high temperature dishwasher in use and not sanitizing properly after running machine 4 different times. Dishwasher (Temperature 153, @ 2nd run 157, @ 3rd run 159, @ 4th run 160°F) Dishmachine, No 3-Compartment Sink If the dishmachine fails to function properly, this establishment has no 3-compartment sink in which to manually wash/rinse/sanitize. Such failure could result in administrative action and/or suspension of license. A 3-compartment sink is recommended.
Fixed on the spotRepeat violationAdministrative complaint
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dishwasher in use and not sanitizing properly after running machine 4 different times. Dishwasher (Temperature 153, @ 2nd run 157, @ 3rd run 159, @ 4th run 160°F) Dishmachine, No 3-Compartment Sink If the dishmachine fails to function properly, this establishment has no 3-compartment sink in which to manually wash/rinse/sanitize. Such failure could result in administrative action and/or suspension of license. A 3-compartment sink is recommended.
Fixed on the spotRepeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing back flow preventer on non chemical side of splitter at mop sink
Repeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator using high temperature dishwasher & has no measuring device. Inspector uses State issue device to test machine
Repeat violation
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of buns stored on floor in walk in cooler
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee on cook line with facial beard preparing food with no beard guard
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth stored hanging on side of sanitizer bucket in kitchen
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of bottoms reach in freezer with food debris
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled on cook line
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
At mop sink area
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Non-working reach in cooler in kitchen on cook line
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Crack floor tile in kitchen cook line area
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vent in kitchen with dust build up
Repeat violation
Floor soiled/has accumulation of debris.
Floor on cook line soiled with grease build up
Repeat violation
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 Bluetooth speaker stored on kitchen prep table
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket not hung
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.