Burger James
2225 W 76 St, Hialeah, FL 33016 · Mobile Food Dispensing Vehicle · License 2361991
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (fixed by the Oct 7 follow-up), 1 intermediate-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 7, 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 visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed slice tomatoes (51°F - Cold Holding); shredded lettuce (52°F - Cold Holding); slice cheese (49°F - Cold Holding); veggie burger (60°F - Cold Holding); raw bacon (53°F - Cold Holding) stored inside reach in cooler for more than 4 hours. Stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed slice tomatoes (51°F - Cold Holding); shredded lettuce (52°F - Cold Holding); slice cheese (49°F - Cold Holding); veggie burger (60°F - Cold Holding); raw bacon (53°F - Cold Holding) stored inside reach in cooler for more than 4 hours. Stop sale issued.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed trash can blocking hand 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.
- Stop sale
- An order that the food can’t be sold or served.