Fuddruckers
1645 West 49th St # 1304, Hialeah, FL 33012 · Permanent Food Service · License 2331592
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 4 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 6 basic-25
- Safety score75
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 visitAug 4, 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.
13 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.
Observed cut tomatoes (46°F - Cold Holding); guacamole (46°F - Cold Holding) inside reach in cooler at cook line, as per operator less than 1 hour. Operator add ice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee cracking raw shell eggs an handle toast bread not changing gloves. Employee discarded bread during inspection.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed plastic containers soiled with mold-like substance on rack across dishwasher machine.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed next to 3 compartment sink. Operator provided.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed at burgers preparation area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed degreaser spray bottle not identified with common name. Operator labeled during inspection.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed mold-like substance inside of ice scoop holder next to ice machine. Operator removed scoop and holder to dishwashing area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler reaching 55°F at cook line.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed ice buckets not inverted next to ice machine, operator stored properly.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed on clean metal containers on rack across dishwasher machine.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.