Burgers & Brews
11083 Nursery Fields Dr, Jacksonville, FL 32256 · Permanent Food Service · License 2614238
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 Aug 19 routine inspection3 high priority (fixed by the Aug 20 follow-up), 2 intermediate (fixed on the spot, 1 repeat), 11 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitOct 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
C74Routine inspection16 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 20, 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 visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Over stacked Sliced cheese 51° in make table. Moved by manager. At frontline buffet : Individual butters at 45°. In ice bowl. Yogurt 51°. In ice bowl. Individual Milk containers in ice bowl.
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Container of raisins , nuts with no lid or sneeze guard protection. Moved by manager.
Displayed food not properly protected from contamination.
Apples at frontline not wrapped of under sneeze guard. Moved by manager.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at kitchen Hand Wash Sink. Replaced by manger.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at wait-station All purpose cleaner. Moved by manager.
Fixed on the spot
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered cut onions , tomatoes in walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public.
Opens employee beverage container with restaurant foods in kitchen reach in cooler. Moved by manager.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop In soiled scoop holder. Hallway. Moved by manager for cleaning.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup I walk in freezer. Blower and floor.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled interior base of drawer coolers. (Not in use)
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cleaned cups / dishware under paper towels dispenser. Moved by manager.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking faucet at bar Hand Wash Sink.
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 personal items speaker touching spoon in kitchen. Moved by manager for cleaning.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Unsecured CO2 tank/s at kitchen.
Repeat violation
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.