Burger King
4622 S Kirkman Rd, Orlando, FL 32835 · Permanent Food Service · License 5804517
What drove the grade
Ice buildup in reach-in freezer and/or walk-in freezer.
How the score was calculated
- Starting score100
- Violations at the Sep 4 complaint inspection3 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 4, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-fry freezer -walk in freezer floor
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-cups at front counter
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-under fryer
Earlier inspections 1
A97Routine inspection3 violations No follow-up needed
- First visitJul 23, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
-walk in freezer, food under condenser unit. Ice buildup on food. Unit dripping water.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-both restrooms
Code 32, Restrooms: Covered waste receptacle not provided in women's 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.