Burgers Smash & Fries

47 NE 2nd Ave, Miami, FL 33132 · Permanent Food Service · License 2328572

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 30 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
3 high priority (2 fixed by the Sep 30 follow-up, 1 fixed on the spot), 4 intermediate, 7 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Still observed.
  More time given
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Still observed plastic bucket with pickled stored directly on floor inside walk in cooler.
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 Basic
What 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 Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed French fries and sweet potatoes located near fryer machine. See stop sales.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed milk (89°F - Hot Holding) located near coffee machine near window. As per operator less than 15 minutes. Operator discarded during inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw chicken over raw pork inside reach in cooler near window.
Intermediate4
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine.
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Observed water filter connect to hand wash sink kitchen.
- 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.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Reach in cooler.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw hamburger patty, raw beef and raw shrimp thawed on top of prep table kitchen. Operator stored inside reach in cooler.
  Fixed on the spot
  Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Observed French fries and sweet potatoes located near fryer machine. See stop sales.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of onions, carrots stored directly on floor inside walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.