Burger King 7128

2325 SR 16, St. Augustine, FL 32084 · Permanent Food Service · License 6501096

A
Grade A
Safety score 95 of 100
Latest visit: Aug 11, 2026

What drove the grade

Ice buildup in reach-in freezer and/or walk-in freezer.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 11 complaint inspection
    5 basic
    -5
  • Safety score95

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

Inspection history

1 inspection · 1 visit

Complaint inspection

5 violations found
  1. First visitAug 11, 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.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 08, Food protection and cross-contamination: Stored food not covered.

      In reach in freezer chicken not covered. In burger reach in freezer 2 burgers on bottom of reach in freezer not covered. Person in charge covered chicken and discarded burgers.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.

      Both the French fry and burger reach in freezers have ice buildup inside them.

    • Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

      Creamer cups outside of dumpster on ground.

    • Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.

      Grease on floor under and behind fryers.

      Floor tiles missing and/or in disrepair.

      Floor tile missing on cook line.

    Reporting only1

    • Code 46, Exits: Marked exit/path to marked exit blocked.

      For reporting purposes only. Back door is blocked by boxes. Person in charge moved boxes.

    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.

Most cited

Floors, walls, ceilings and ventilation2
Food protection and cross-contamination1
Food-contact surfaces designed and maintained1
Garbage and refuse1
Exits1