Burger King
3630 Wedgewood Lane, Lady Lake, FL 32162 · Permanent Food Service · License 7000511
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 Sep 2 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic-14
- Safety score86
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 visitSep 2, 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.
9 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.
Drive through area light Cream 54°F cold holding Operator voluntarily discarded
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added on mop sink
where red hose attached.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed sprayer with purple degreaser in storage. Manager labeled the sprayer.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored over ready-to-eat food.
Walk in cooler unwashed tomatoes stored above the wash and cut lettuce. Manager moved
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed torn gasket in reach in freezer on cook line
Ice buildup in reach-in freezer next to fryer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler fan cooler soiled with accumulated dust. Reach in cooler and freezer gaskets are soiled on cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water Walk in cooler floor.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust,
Dry storage ceiling vent is soiled with mold like substance.
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.
- 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.