Burger King #4010
32375 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6208560
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 intermediate, 9 basic-15
- Safety score85
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 14, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of soda nozzles soiled with debris.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink near oven in kitchen at 82°F. Operator states that sink is not operational.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Food stored on floor of walk in freezer. Operator moved food to proper location.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee dispensing ice cream for customer not wearing hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees wearing wrist watches on cook line. Employee wearing ring while engaging in food preparation. Operator had employees remove jewelry.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Cracked lid in dry storage. Operator disposed of lid.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Measured at 0ppm. Operator fixed buckets to be at 200ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice chute of drink machine in lobby has mold like substance.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handles of oven on cook line soiled with residue.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors throughout kitchen and dry storage areas soiled with debris. Operator cleaned floors during visit.
Fixed on the spot
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.