DirtyFLRestaurant Inspection Data

BURT & MAX'S BAR & GRILLE

9089 W ATLANTIC BLVD SUITE 100

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 2 health inspection reports

All Inspection Reports

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