Burgerten

260 Daytona Blvd Ste D 400, Daytona Beach, FL 32114 · Permanent Food Service · License 7407812

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
2 high priority (no follow-up needed), 3 intermediate, 8 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

13 violations found

First visitJul 20, 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.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -cookline reach in cooler Shredded cheese 46f,cut lettuce 46f advised to keep a lower level
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  -Vitamins on prep table
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -cookline handsink blocked by broom,squeeze,dust pan
  Handwash sink used for purposes other than handwashing.
  -cookline scub pad in hand sink, -prep area box of gloves in sink corrected
  No paper towels or mechanical hand drying device provided at handwash sink.
  -bar -ladies room
Basic8
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gasket spoiled on reach in freezer and reach in cooler gaskets -exterior of lids to seasoning soiled. -waitstaion cooler gaskets soiled
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  -ice bucket on floor
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -faucet leaking at three compartment sink
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -floors soiled under equipment at bar
  Wall soiled with accumulated grease, food debris, and/or dust.
  -Wall soiled soiled behind ice bin at bar -wall dusty by ice bin
- 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.
  -coffee,speaker on prep table, -personal items on shelf at waitstaion
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.

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.