DirtyFLRestaurant Inspection Data

MARCO'S TOP BURGERS

Based on 6 health inspections, MARCO'S TOP BURGERS in CORAL SPRINGS has earned a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

4320 N SR 7

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/12/2025

Inspection #: Visit ID: 10887166

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food storage containers store on warewashing area shelving.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use cooking utensils stored in 81F standing water on cook line. Operator placed utensil pan on grill and began heating to 135. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust pan stored at mop sink heavily soiled with food debris and standing water. Operator cleaned. Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed limes stored above pans of cooked ready to eat beef. Operator reorganized. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working container of sugar not labled at expo line area. Working container of flour not labled at kitchen prep table. Operator labled. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked beef (110F - Cooling for 10 min at 11:35, 108F at 11:55) in walk in cooler. Pan was covered with tin foil preventing proper cooling. Operator uncovered and reorganized item to ensure proper cooling. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in cook line four drawer low boy cooler. Operator reorganized. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cans of sterno flame fuel stored above jars of ready to eat peppers in dry storage. Operator reorganized. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked beef in walk in cooler covered with tin foil preventing proper cooling. Operator uncovered. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris build up.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance/cleaning solution not labeled at warewashing area. Operator labled. Corrected On-Site Repeat Violation

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10781519

  • 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**

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8890436

  • 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.

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8722973

  • 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

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8532156

  • 08B-38-4:Basic - Food stored on floor. Box of food on the walk-in freezer floor. Manager picked up Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flip top on cook line at Sliced tomato ; (49F - Cold Holding); lettuce (49F - Cold Holding). Manager moved items and called for maintenance
  • 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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink by the cook line had no soap. Manager filled soap Corrected On-Site

Inspection Date: 10/20/2023

Inspection #: Visit ID: 8345292

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline flip top cooler, raw shell eggs were stored behind the cut onions and greens. The eggs were moved to the front. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In the dish area of the kitchen, two spray bottles containing chemicals were not labeled. The operator labeled Corrected On-Site