DirtyFLRestaurant Inspection Data

BURGER SHACK

617 North A1A
Florida, 33477
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/22/2025

Inspection #: Visit ID: 10759385

  • N/A:No Violations Were Observed

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8857015

  • 14-01-5:Basic - Bowl used to dispense parmigiana cheese
  • 08B-38-4:Basic - Food stored on floor- bucket of pickle in walk-in cooler and tub with French fries bags in walk-in freezer Stored properly 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. Dishwasher (Chlorine 0ppm); operator unable to fix; three compartment set up **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over washed vegetables like carrots and celery in walk-in cooler Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (140-90F - Hot Holding); marinara (128F - Hot Holding)in steam table ; food not stirred and opening not covered ; operator placed on stove to reheat to 165 F ; food out of temperature for approximately 30 minutes; **Corrective Action Taken**

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8753746

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by prep station in the kitchen Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation- expo line employee also preparing salads had no hair restraint
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name- some dressing bottles at cook line; Advised to label with common name
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cooked wings in cooler at cook line ; moved on the bottom Corrected On-Site

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8538427

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- machine in the kitchen
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator; removed ; Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- drawers at cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cook line
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. ROP fish thawing in standing water inside prep sink Removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8538077

  • N/A:No Violations Were Observed

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8366267

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area- drinking at cook line; Educated
  • 08B-38-4:Basic - Food stored on floor- case of oil by reach in cooler at cook line
  • 21-10-4:Basic - Soiled dry wiping cloth in use- at prep station by slicer; operator placed in sanitizer bucket; 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. Dishwasher (Chlorine 0ppm) operator unable to fix; switched to three compartment sink Corrected On-Site Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went outside came back in tog he'd clean utensils; didn't change gloves or washed hands; Employee put gloves on started$ working with food without washing hands first; Manager educated; employee washed hands and changed gloves Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pick de gallo (43-45F - Cold Holding); at cold holding unit at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; cooked poblano peppers ranch dressing (47F - Cold Holding);in dressing bottle at cooler #2; as per operator food not prepared or portioned today; bottle in double pan; operator placed in ice; food out of temperature for approximately 1 hour; **Corrective Action Taken** **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- egg wash from cracked raw shell eggs at cook line; food out since 10:00; chart listed on reach in cooler indicated specific times (11:00-3:00); establishment is not properly monitoring/ tracking time; manager time marked 10:00 am; Corrected On-Site
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (44-45F - Cooling)at 11:00 to 44-45 F at 11:33 since 10:00 ; at reach in cooler at cook line; at this rate food will not reach41 F or below; all food moved to walk-in cooler; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- slicer and cutting boards heavy accumulation of mold like substance