Burger King #6896
11200 SW 137 Ave, Miami, FL 33186 · Permanent Food Service · License 2323833
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 Oct 16 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-11
- Safety score89
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 16, 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.
6 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 cold held at greater than 41°F.
Observed at preparation table cut lettuce (56°F - Cold Holding), as per operator less than 4 hours. Cut lettuce was placed in reach in cooler during time of inspection.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Brianna T., Daira P. ,as per operator hired less than 60 days, without proof of signed reporting agreement. Form was provided during time of inspection and signed.
Fixed on the spot
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed establishment with written procedures for employees to follow in response to a vomiting or diarrheal event. Poster was provided to operator during time of inspection.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed shelves in reach in freezer across from fryers soiled with food debris.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor at kitchen in preparation area soiled with food debris.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no chocking poster in establishment during time of inspection. Chocking poster was provided during time of inspection.
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.