MARCO'S TOP BURGERS
4320 N SR 7
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in bulk flour. Operator removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-17: Observed bowl in bulk flour container. Time Extended until next routine inspection. **Time Extended**
Food safety inspection conducted on 4/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/17/2025
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in bulk flour. Operator removed. **Corrected On-Site** **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 14-11-5:Basic - Equipment in poor repair. Observed multiple broken gaskets in line coolers.
- 14-55-4:Basic - Knife box used to store knives with buildup of food debris snd grease.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no independent ambient thermometers in any cold holding units.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed building up of grease on outside of bulk flour, sugar, etc. containers.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of take out bags on floor behind counter.
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed on counter tops. Operator removed. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in line flip top cooler, raw shell eggs stored behind sliced cheese. Operator reversed to correct. **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Danilo no CFM.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees more than 60 days with no Food Handler Certification. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with pink liquid (sanitizer) not labeled. Operator provided labsels.
Food safety inspection conducted on 2/17/2025 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 9/16/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Found bowls being used instead of scoops in the bacon bits, to correct discard bowls and use utensils with a handle to dispense food. Manager discarded. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash sign in men's restroom Found no hand wash signs available in the men's restroom and women's restroom .used by employees. To correct hand wash signs need to be posted at all hand washing locations. Explained to the pic the importance of washing hands and food safety.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at steam table at Rice; (80F - Hot Holding). Manager reheated rice to 169° **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter with no hose Bibb vacuum breaker
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips Found no chlorine test strips available at time of inspection to inspection strength of dishwasher
Food safety inspection conducted on 9/16/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).