Five Guys Burgers and Fries
9725 NW 41 St, Miami, FL 33178 · Permanent Food Service · License 2332767
What drove the grade
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 intermediate (1 fixed on the spot), 4 basic-9
- Safety score91
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 15, 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
Intermediate2
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Observed quaternary test strips expired on 04.01.2026.
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed staff not knowing the correct quaternary concentration at 3CS. Coached staff on correct concentration.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed at RIC across flat grills at front counter.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed fries being thawed inside 3CS with no running water.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed bottom corner of WIF door in disrepair. WIF is being used as dry storage.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed at men bathroom.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.