Burger King #21396
2415 Thonotosassa Rd, Plant City, FL 33563 · Permanent Food Service · License 3917597
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 Jul 27 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 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 visitJul 27, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler: sliced ham (57°F - Cold Holding); sliced ham (57°F - Cold Holding); liquid egg (57°F - Cold Holding); liquid egg (56°F - Cold Holding). Manager moved items to walk in cooler. Ham re-temped at 43f, other one was used. Liquid eggs both re-temped at 43f. Discussed holding items with Time As A Public Health Control, and using ice baths until cooler is replaced.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of make line reach in cooler soiled with food debris. Manager got rid of cooler and placed it in dumpster area.
Fixed on the spot
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In small reach in cooler on make line. Manager got rid of cooler and placed it in dumpster.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Small reach in cooler on cook line not maintaining proper temperature, ambient temperature was 53f. Manager got rid of cooler and placed it in dumpster.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.