Star Burger

4901 SW 8 St, Miami, FL 33134 · Permanent Food Service · License 2338596

A
Grade A
Safety score 90 of 100
Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 23 routine inspection
    1 high priority (fixed on the spot), 2 intermediate, 1 basic
    -10
  • Safety score90

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitOct 23, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    4 violations found:

    • 1 High priority
    • 2 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • 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.

      Raw shell eggs over vegetables. Person in charge placed eggs on bottom of the unit

      Fixed on the spot

    Intermediate2

    • Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.

      No proof of required state approved employee training provided for any employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

    Basic1

    • Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

      Observed meat at prep sink.

    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.

Most cited

Manager certification and employee training2
Food properly thawed1
Food protection and cross-contamination1