Burger King #5313
3770 Ulmerton Rd, Clearwater, FL 33762 · Permanent Food Service · License 6209659
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
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 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
pastured liquid eggs (67°F - Cold Holding) Put back into cold holding
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
chicken fries (100°F - Hot Holding) Employee discarded
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with slime. oven gloves, soiled, hanging near back hand wash sink near oven.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. let water and hand more sink run for two minutes straight highest temp I got was 74 degrees.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer preventing door from closing all the way.
Fixed on the spot
Duct tape used to repair nonfood-contact surface.
Handle of ice bucket.
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.
- 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.