Burger King Restaurant #5329
11400 SW 186 Quail Roost Dr, Miami, FL 33157 · Permanent Food Service · License 2319394
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 basic (2 repeats)-15
- Safety score85
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 visitJul 9, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed ice cream mix (50°F - Cold Holding). As per operator mix was placed at 6:00 AM. Stop sale was issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ice cream mix (50°F - Cold Holding). As per operator mix was placed at 6:00 AM. Stop sale was issued.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.Observed employee placed the food around 9:00 AM but it was marked until 2:00 PM.
Employee fixed the time until 1:00 PM.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Observed above the fryer machines.
Ice buildup in reach-in freezerat the cook line.
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust on ceiling next to the vent at the cook line.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.