DirtyFLRestaurant Inspection Data

MARCOS TOP BURGERS

MARCOS TOP BURGERS located in DEERFIELD BEACH has undergone 4 health department inspections, achieving a 1.9/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 4 reports on file

3636 West Hillsboro Boulevard
Deerfield Beach, Florida, 33442
Broward County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

12/29/2025· 2mo ago

Visit ID: 13490273

Met Inspection Standards

3 high, 2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Boxes of various foods on the floor in walk in freezer
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine sanitizer at zero ppm. Cook add chlorine to three compartments sink to 100 ppm chlorine sanitizer Corrected On-Site
  • 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. Cook changed bucket of chlorine and primed to 100 ppm chlorine sanitizer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding) at cook line double panned, cook removed pans and placed in walk in cooler to cool. Explained how double panning reduces the amount an item will stay cold. **Corrective Action Taken**
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at handwashing sink on cook line very low pressure
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at handwashing sink by cook line at 80°F

8/12/2025· 7mo ago

Visit ID: 10913025

Met Inspection Standards

2 high, 4 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl being used instead of rice scoop. Cook discarded bowl. Corrected On-Site
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Spatulas were between the table and wall by dishwasher. Employee removed all spatulas and put in dishwasher Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of employee drink on cutting board at cook line blocking. Cook discarded cup Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper on shelf in back room over food. Employee removed bug zapper Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw steak in same tray as cooked sausage. Cook discarded sausage Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over beef in walk in cooler. Cook moved eggs to bottom shelf Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large measuring pitcher in handwashing sink at cook line blocking use of sink. Cook removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front counter. Employee filled paper towels Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Employee labeled bottles Corrected On-Site

1/13/2025· 1y 1mo ago

Visit ID: 10697032

Met Inspection Standards

2 high, 2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on the preparation table in kitchen. Employee discarded beverage. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at handwashing sink on cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers in walk in cooler over cut tomatoes and cheese. Manager moved burgers to lower shelf in walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of burgers on the cook line counter at burgers (69F - Cold Holding). Manager moved items to freezer to cool back below 41. **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. At time of inspection
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Water pressure at handwashing sink at cook line, water very weak.

10/15/2024· 1y 4mo ago

Visit ID: 8991483

Met Inspection Standards

1 int

  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.spray bottles with chemicals not labeled. Manager labeled Corrected On-Site