Burgerfi
108 Riverside Ave Ste 501, Jacksonville, FL 32202 · Permanent Food Service · License 2615224
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection2 high priority (fixed by the Nov 3 follow-up), 3 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitNov 3, 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 visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking on blanched room temperature fries.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Near dry storage cutlery items across from register.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Soap bottle and scrub pad stored in hand wash sink near dish machine.
Handwash sink used for purposes other than handwashing.
Filled a pitcher full of water.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee provided Burgerfi food handler training which is not an approved curriculum.
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Used to scoop breading
Equipment in poor repair.
Front panel on flat top grill is hanging where temperature gauge is located. Torn gasket on cooler drawer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave is soiled with food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet clear dishes stacked on shelf across from triple sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust on ceiling tiles and vents.
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Long orange cord used to power the flat top grill. Outlets behind grill appear to be malfunctioning. Long cord is stretched from one side of cooks line to the other side. Orange cord wraps around hand wash sink.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.