DirtyFLRestaurant Inspection Data

BURT & MAX'S BAR & GRILLE

9089 W ATLANTIC BLVD SUITE 100

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8874663

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pasteurized egg yolks stainless reach in cooler. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (58F - Cold Holding) Observed in pan above fill line at flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator cut portion in half and placed inside lower portion of cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. herb butter (83F - Hot Holding) Observed in pan near hot line. Per operator, out of temperature for approximately 3.5 hours. Operator elected to discard product. Advised operator to use time control moving forward. Time control procedure emailed to operator.; cooked onion strings (77F - Hot Holding) Observed in expo hot window. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. short ribs (90F - Cooling) at 1:56; cooling since 12:56 - 85F at 2:27 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to reach in freezer to quick chill. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish area and server beverage station. Corrected On-Site

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8720016

  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at 2 door stainless reach in cooler left side next to back door Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cook line equipment
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See Stop Sale
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato soup (49-52F - Cooling); mornay sauce (50F-62F - Cooling) per operator items prepared yesterday and cooling over night in walk in cooler. See stop sale.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building then proceed to handle panned food without first washing hands. Discussed with operator. Operator instructed employee to wash hands Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Corn bread mix containing heated butter, butter milk date marked 8-17. See stop sale.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 12 valid/ 20+ expired

Inspection Date: 2/9/2024

Inspection #: Visit ID: 8501279

  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at left side reach in cooler in prep area
  • 08B-56-4:High Priority - Canned beverages stored in ice used for drinks. See stop sale.
  • 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. Dish machine tested at 0ppm. Operator changed sanitizer and tested at 50ppm Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above hot dog in reach in cooler, operator reorganized Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Canned beverages stored in ice used for drinks. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked onion (2:00) (123F - Cooling); cooked onion 2:35 (105F - Cooling) cooling at room temperature on speed rack. At current cooling rate item will not reach 70F within 2 hours. Operator moved to walk in cooler **Corrective Action Taken**

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8341900

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 08B-12-5:Basic - Stored food not covered. Cooked chicken and mushrooms. Walk In Cooler. Chef covered food Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall around Dishwasher
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar