Burger King 7553
15320 NW 79 Ct, Miami Lakes, FL 33016 · Permanent Food Service · License 2335988
What drove the grade
No proof of required state approved employee training provided for any employees.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 intermediate (1 fixed on the spot), 4 basic-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 · 1 visitRoutine inspection
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed no soap in the men's bathroom. Manager provided soap.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Manager unable to provide proof of required state approved employee training provided for Mildray Martinez, Mirta Rodriguez, Ryan Alcala, Timothy Riguidel.Shannel Duke, they been here for mo than 60 days of hired.
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice ice buildup inside inside of the walk in freezer
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
Observed reach whopper reach in freezer inside soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water by the bathrooms. Employee cleaned it.
Fixed on the spot
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled by the three compartment 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.