Burger Heaven on 27
508 US Hwy 27 SW, Branford, FL 32008 · Permanent Food Service · License 7100365
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-31
- Safety score69
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 13, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Ziplock bag containing fully-cooked sliced turkey stored up against several flats containing raw shell eggs inside reach-in cooler at cookline. Manager moved the turkey away from the raw eggs during this inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary 500ppm. Manager diluted the sanitizer with more water, then 200ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottles of lotion and first aid kit stored on shekf directly above food service gloves and single-use deli papers near cookline. Manager moved the chemicals to another shelf during this inspection.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Open carton of milk missing date mark inside reach-in cooler at cookline. Manager stated the milk was opened on 7/11 and added the proper date mark during this inspection.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Two employees working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Interior of ice machine lid repaired with duct tape.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine and ice machine lid soiled with mold-like substance and lime-like substances.
Repeat violation
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Three managers without proof of certification within 30 days of employment. One manager stated they have all been managers between 2 and 6 months.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Several tubes of frozen raw hamburger meat thawing at room temperature on cart inside exterior storage shed. Manager moved the hamburger meat back into the cooler to continue to thaw.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Two boxes containing unwashed tomatoes stored on shelf directly above jars of pickles inside reach-in cooler in storage shed.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
One employee working at cookline and handling food with bracelets on wrist.
Code 25, Single-service items: Single-service articles improperly stored.
Box containing single-use foam cups stored directly on floor inside storage shed. Manager removed the cups from thr floor during this inspection.
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both outdoor public restrooms do not have self-closing doors. Door to men's restroom left open.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored down inside bucket inside chemical storage closet.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.