Burgerfi
345 Beachwalk Shore Dr, Suite 101, St. Johns, FL 32259 · Permanent Food Service · License 6502578
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection3 high priority (2 repeats), 3 intermediate, 4 basic (2 repeats)-37
- Administrative complaint on Jul 30Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top section of flip top reach-in cooler, cut lettuce (46°F - Cold Holding). Cut lettuce not in contact with pan allowing warm air when surround lettuce.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At mop sink, missing backflow preventer at end of splitter on non chemical dispenser side.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At cook line area, case of lime away stored on lower shelf with cases of oil and containers of mayonnaise.
Repeat violationAdministrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than
Handwash sink by triple sink used as dump sink as evidenced by ice in sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At cook line, paper towel dispenser not dispensing towels.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee present, hired approximately 6 months, no certification available.
Basic4
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line, bottom of reach-in freezer has buildup of residue. At cook line, interior of reach-in cooler drawers has build up of debris.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, reach-in cooler drawer gaskets soiled.
Code 36, Floors, walls, ceilings and ventilation: Floors walls and/or ceilings soiled/has accumulation of debris.
At prep area, ceiling vent has dust build up. In walk-in cooler, floor under shelves soiled with remand debris. At dining area drink station, floor under cabinet has build up of residue and debris. At mop sink, back wall above sink soiled with splatter residue.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At front counter area, keys in box with mustard packets.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.