Burgerfi
12836 W Forest Hill Blvd, Wellington, FL 33414 · Permanent Food Service · License 6021427
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection5 high priority (3 fixed by the Aug 4 follow-up, 1 fixed on the spot, 1 repeat), 1 intermediate-23
- Administrative complaint on Aug 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed blanched fries help on time as a public health control time marked (10:39am-2:39pm); not discarded at the end of 4 hour timeframe. See stop sale.
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Same.
More time given
- First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At front counter cooler: portioned cups of ranch dressing (53°F - Cold Holding); half and half (52°F - Cold Holding); whipped cream (66°F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed manager touched raw burger, handled clean handle of pressing equipment above grill; operator changed gloves, touched contaminated handle of pressing equipment above grill then handled clean lid of flip top cooler and sliced cheese; no hand wash. See stop sale for cheese slices.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter cooler: portioned cups of ranch dressing (53°F - Cold Holding); half and half (52°F - Cold Holding); whipped cream (66°F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At fries warmer: fries (123°F - Hot Holding) As per operator, stored since 15 mins. Advised operator to reheat to 165+F.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed manager touched raw burger, handled clean handle of pressing equipment above grill; operator changed gloves, touched contaminated handle of pressing equipment above grill then handled clean lid of flip top cooler and sliced cheese; no hand wash. Operator washed hands; advised operator to clean and sanitize handles that were contaminated. See stop sale for cheese slices.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
- Stop sale
- An order that the food can’t be sold or served.