Burgerfi
360 W Plant St Ste 101, Winter Garden, FL 34787 · Permanent Food Service · License 5814459
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition./Home made Cajun ranch dressing (made with buttermilk) cold holding at 45°F overnight in front Cola reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection2 high priority (no follow-up needed), 1 intermediate, 6 basic (1 repeat)-16
- Safety score84
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 30, 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
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition./Home made Cajun ranch dressing (made with buttermilk) cold holding at 45°F overnight in front Cola reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Blanched potato fries holding at 58°F for 30 minutes/from walk in cooler/provided time as public health control form. Home made Cajun ranch dressing (made with buttermilk) cold holding at 45°F overnight in front Cola reach in cooler.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./soda nozzles soiled/soda machine in dining room.
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed lettuce stored over cut onions/walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./two cooks at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gasket soiled. Grease build up at cook line overhead panel.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched./spoons/customer self service.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning./two light bulbs out/cook line.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.