BURGER KING

With 3 inspections documented, BURGER KING maintains a 3.7/5 food safety rating in OCOEE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

8913 WEST COLONIAL DR

★★★½☆ (3.7/5)

Based on 3 health inspection reports

All Inspection Reports

Visit ID: 10882363

Met Inspection Standards

3 basic

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Operator turned single service containers face down on the hot line. Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with grease and debris in dry storage and in kitchen.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind prep tables in front of the fryers.

Visit ID: 8727785

Met Inspection Standards

1 int, 2 basic

14-69-4:Basic - Ice buildup in reach-in freezer. Freezer on cook line holding burgers.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk -in cooler
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Manager cleaned nozzle Corrected On-Site

Visit ID: 8349619

Met Inspection Standards

1 high, 1 int, 2 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Verified ownership with management.
29-18-4:Basic - Drain cover(s) missing. Under prep sink. Manager replaced. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding) tomatoes stored under hot line without temperature control intended for use on line utilizing time as a public health control. Educated staff and they placed in a unit to cool. Less than 4 hours on line. **Corrective Action Taken**
11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated management and provided training materials. **Corrective Action Taken**