JUANCHI'S BURGERS
1247 SW 22 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/12/2024
High Priority
0
Intermediate
2
Basic
3
Total
5
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water in front of the hand washing sink. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the ice machine.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen wall behind the three compartment sink: black wall.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back prep area: stool blocking the hand washing sink. **Corrected On-Site**
Food safety inspection conducted on 12/12/2024 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 8/23/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed 2 missing floor tiles in front of the cook line.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Walk in cooler: raw burger patties stored above bottles of grape juice. Discussed with the operator and provided the handout for the proper storage of food. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by the ice machine in the kitchen: lids stored inside the hand washing sink. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter: hot water not working at the hand washing sink, cold water side is 78F, running the water 2 minutes. Operator placed service call during the inspection. **Corrective Action Taken**
Food safety inspection conducted on 8/23/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).