Burger King #10676
3911 Van Dyke Rd, Lutz, FL 33558 · Permanent Food Service · License 3911430
What drove the grade
Comminuted meat not reaching a minimum internal temperature of 155°F for 17 seconds or equivalent time/temperature combination as specified in cooking chart.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection1 high priority (fixed on the spot)-3
- Safety score97
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
Licensing inspection
- First visitSep 30, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple sink sanitation quaternary tested over 500ppm. Operator added more water into it to dilute to 200ppm
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee no hair restraint while engaging food preparation
Earlier inspections 1
A97Routine inspection1 violation, 1 high priority No follow-up needed
- First visitSep 15, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Comminuted meat not reaching a minimum internal temperature of 155°F for 17 seconds or equivalent time/temperature combination as specified in cooking chart.
Hamburger (148°F-cooking). Operator put it back continuously cooking to 163
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.