Crazy Fresh Burgers
450 E 4 Ave, Hialeah, FL 33010 · Permanent Food Service · License 2328244
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
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 visitSep 14, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
Observed Cooked beef and potato (101°F - Hot Holding); Black beans soup (96°F - Hot Holding) on top of stove. As per operator for less than 2 hours. Employee turn on stove to reheated them during inspection.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled on top of preparation table at
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container stored inside hand wash sink at kitchen area. Operator removed during inspection.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed onion, rice and potato sacks stored on the floor at back storage area outside of walk in cooler at kitchen area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 1 employee engaged in food preparation with no hair restraint at kitchen area. Employee put hair restraint during inspection.
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.