Thunder Burger

5427 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5814412

Official report

out of 100

Grade F

Safety score 27 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
8 high priority (2 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot), 12 basic (1 repeat); basic violations cost 12 at most
-70
Extension granted on Oct 21
Counts in full until a follow-up finds the problems fixed
-3
Safety score27

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

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 8 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
  See Stop Sale. Sausages in reach in coolers , Unable to verify license from a license facility
  Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made garlic sauce (44°F - Cold Holding)
  Stop Sale issued due to food originating from an unapproved source.
  Sausage
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator from yesterday house made garlic sauce (44°F - Cold Holding)
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Per operator less than 4 hours. Reheating hot dogs (100°F - Hot Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw nuggets over ready to eat food
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Using prep sink to clean utensils
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Pray bottle stored near utensils
  Repeat violation
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Boiled eggs
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Hotdogs
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw chicken from August 15, in reach in cooler by back prep area, operator opened and broke seal
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Add dishwasher
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container not labeled by front counter
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in prep area
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0ppm 200 ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Side of flat grill
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture near 2 comp sink
- Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
  Handwash sink in dish area
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Back prep area
  Hole in or other damage to wall.
  Under 2 comp sink
  Objectionable odors in bathroom or other areas of the establishment.
  Prep area and dish area
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.