Burger King
488 E Main St, Apopka, FL 32703 · Permanent Food Service · License 5802458
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection1 intermediate, 8 basic-11
- Safety score89
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 visitOct 20, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand sink next to 3 compartment sink - no hot water - water does not come out on hot water side
Basic8
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of deep freezer at entrance to kitchen has food buildup in corners of unit
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Opened Beef patty boxes on dry storage shelf not inverted
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Unused fryer on line - manager on duty states it's out of order
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled with dust build up around cabinet and wall to left of hand sink by 3 compartment sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, above pass through window on cashier side
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.