Burgermeister Brickell
1111 SW 1 Ave Ste 106, Miami, FL 33130 · Permanent Food Service · License 2336964
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 Sep 28 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
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 28, 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.
5 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 chicken wings (47°F - Cold Holding); breaded chicken (46°F - Cold Holding) as per person in charge was prepared in the morning.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler shelf soiled. Also observed gaskets soiled at walk in cooler door.
Code 36, Floors, walls, ceilings and ventilation: Observed Wall soiled with accumulated grease, food debris, and/or dust at the back of three compartment sink.
Ceiling tile vent missing at walk in cooler entrance.
Floor soiled/has accumulation of debris.
Observed floor soiled under three compartment sink, under chemical cleaning storage and behind laundry equipment in kitchen prep area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.