Burger King #13
18750 NW 2 Ave, Miami, FL 33169 · Permanent Food Service · License 2314987
What drove the grade
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority, 1 intermediate, 6 basic-21
- Safety score79
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 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed Sanitizer Bucket (Quaternary 400+ppm) operator remade Sanitizer Bucket (Quaternary 200ppm).
Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed Triple Sink (Quaternary 400+ppm) operator remade Triple Sink (Quaternary 200ppm).
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Shareia, Stefani, Adam, Lloyd, Bryan, Anabel, Latvia, and Yvonne hired more than 60 days with no employee training.
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
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 freezer in front of ice machine in disrepair. Not keeping temperature.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout the kitchen.
Floor area(s) covered with standing water.
Throughout the establishment.
Hole in or other damage to wall.
Observed wall tiles cracked and falling from the wall by the office and behind fryers.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind 3 compartment sink and handwashing sink heavily soiled.
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.